GB/T 39945-2021Method of heat penetration test for canned food (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

Introduction

Canned food processing technology is a food preservation technology based on food microbiology.

The processing method of first sterilization and then sealing makes the product reach a commercial aseptic state. That is, the sterilized canned food is at room temperature without refrigeration Bottom, food does not contain pathogenic microorganisms, nor does it contain non-pathogenic microorganisms that can multiply in it at normal temperature. The packaging container is in Under the sealed condition, it can effectively prevent the re-invasion of external microorganisms, so that the canned food can preserve the color of the food for a long time without adding any preservatives. Fragrance, to ensure consumer safety.

In order for food to reach a commercial aseptic state, in addition to a well-sealed container, scientific thermal sterilization is also required. What is needed for sterilization Temperature, how long it takes, need a "sterilization procedure", it is an important guarantee for the safety of canned food.

How to determine a scientific sterilization procedure, the most important method is to conduct a heat penetration test on the food. The so-called heat penetration test is the test.

Measure the temperature change of the inner cold spot of the sterilized semi-finished product during the thermal sterilization process, and the heat resistance of microorganisms according to the contamination of the canned food Value and the lethality value of microorganisms at this temperature to calculate a comparable international sterilization strength F value, which is a guarantee for food An important indicator of safety. The heat penetration test provides a digital basis for improving the quality of food, and at the same time, it is also the revision of the product thermal sterilization regulations, One of the important technical means for product quality accident analysis, traceability and risk assessment.

1 Scope

This standard specifies the terms and definitions of canned food thermal penetration testing, thermal penetration testing principles, thermal penetration testing instruments, and thermal penetration testing Preparatory work, test methods, data processing, heat penetration test report requirements, and give information on the validity period of canned food heat penetration test Suggest.

This standard applies to the heat penetration test of canned food.

2 Normative references

The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this document. For undated reference documents, the latest version (including all amendments) is applicable to this document.

GB 8950 National Food Safety Standard Hygienic Specification for Canned Food Production

GB/T 20938 Good Practice for Canned Food Enterprises

JJF1366 temperature data acquisition instrument calibration specification

QB/T 5218 Terminology of Canned Food Industry

3 Terms and definitions

The following terms and definitions defined by QB/T 5218 are suitable for this document.