Canned France Beans Sterilization Research In Safety Produce

HACCP means a preventive control system of food safe and quality. Require to recognize hazard and control it before occur. To prevent happen new hazard when it is happening. This study applied HACCP(Hazard Analysis and Critical Control Point)principles to analyse the hazard in the process of canned France beans, and putted forward the preventive measures to its hazard. The critical control points were determined by CCP decision tree, viz. empty can examine, filler, exhaust gas, sterilization, cooling. The main study was can sterilization factor's establish in this article. Difficult point was not only need to eliminate bad affect of color, fragrant, taste due to oversterilization ,but also need to preventive food hazard due to insufficient sterilization in the process of sterilization. It was very necessary study to raise character and assure quaily and safe for can sterilization. The critical Limit was established through scientific experimentation. In the study, two heat preservation storage tests for the products was conducted, ultimate sterilization was defined The aim of this study was to build the theory foundation and offer the safe technical condition factor for the industrialized production of the canned Franed beans. The main results of the study were as follows:(1)According to nature of heat-resisting of Clostridium sporogenes (P.A.3679), theory count result was sterilization temperature 121℃, sterilization time 22.52min(iron can≤800(g/can)). Next, make use of this date to go on diversify experiments and outward appearance evaluate and appraise. Define was sterilization temperature 121℃, sterilization time 23min.(2)Make Clostredium sporogenes put into canned France beans and experimentation in different time factor when temperature was fixed. The final sterilization formula of canned France beans was be established by experiment. It was as follow:15min-23min-15min/121℃. (3)A heat preservation storage test for the products was conducted in different incubation temperature, and different time. The conclusions of the study were as follows:all pattern complete regular.(4)Once again experiment prove the best sterilization formula was effective in genuine can production by experiment.(5)At the end of the study ,a heat preservation storage test was conducted, Its pattern was complete regular.So, last conclusion was the best sterilization factor : sterilization temperature 121℃, sterilization time 23min (iron can≤800(g/can))by all experiment above.