英文第二章热加工工艺水果.pptVIP

Low-acid products (pH equal or higher than 4.6): milk and dairy products (cream, soy milk, etc.). These products are quite sensitive to temperature treatment and prone to bacterial growth. That is why they are processed utilizing Ultra High Temperature (U.H.T.) Schedules, which involve heating the product from 135 ℃ to 145℃ for 2 - 8 seconds. Low-acid产品(pH值等于或高于4.6):牛奶和奶制品(奶油、豆奶、等等)。这些产品都是相当敏感,温度处理和倾向于细菌的生长。这就是为什么他们被处理,利用超高温(U.H.T.)时间表,包括产品从135℃加热到145℃2 - 8秒。 Corn syrup玉米糖浆 The different designations for syrups range from light fruit juice syrups to extra heavy syrups. Their designations, fo