3) special flavor
保温杀菌
1.
The main condition for gcod yoghourt with special flavor lies in the following factors:lactobacillus bu lgaricus and strepteeoccus lactis used as ferments with the ratio of 2.
１％），用９５℃保温杀菌５ｍｉｎ，接种３％发酵剂，恒温条件４３℃／３ｈ，冷却到４℃３０ｍｉｎ，这些是获得风味良好酸牛奶的主要条件。
4) non-thermal pasteurization
常温杀菌
5) high-temperature sterilization
高温杀菌
1.
The residual and migration of solvents in the retort pouch after high-temperature sterilization were reduced by changing solvents.
通过改换溶剂减少了高温杀菌后蒸煮袋材料的溶剂残留及迁移。
6) sterilization strength
杀菌强度
1.
Furthermore, adding it into tomato juice as processing ingredients by orthogonal test to obtain the optimum conditions of processing, the results showed that it enhances the sterilization strength and improves the quality of tomato juice and provides guidanc.
并在此基础上进行正交试验,得到将其应用于番茄汁加工中的最佳工艺条件,抗菌肽的添加可降低番茄汁的杀菌强度,提高产品品质,为工业化生产应用提供科学依据。
2.
Troubles in can product manufacturing such as design of sterilization strength,determination of sterilization formula were briefly discussed with the method of ration.
用定量的方法,简明扼要地论述了诸如杀菌强度设计、杀菌公式测定等困扰罐头类产品生产的棘手问题;同时,介绍了不同包装类型产品在杀菌时应注意的事项。
补充资料：杀菌锅主要工艺计算——杀菌时的压力计算
         | |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条