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恒温恒湿培养箱在食品卫生安全检测功效

恒温恒湿培养箱在食品安全监测中的具体操作如下:


The specific operation of constant temperature and humidity incubator in food safety monitoring is as follows:




将所需要检测的食品放在恒温恒湿箱中(培养条件:温度约37,湿度约75%),每月测试一次质量卫生的指标,通过三个月的试验,如果该食品的各项指标都稳定,那么该产品的保质期可以定为三年。如果你的产品质量卫生指标不理想,则可以适当缩短检测周期。


The food that needs to be tested is put in a constant temperature and humidity box (incubation condition: temperature is about 37, humidity is about 75%). The quality and hygiene indexes are tested once a month. After three months'test, if all the indexes of the food are stable, the shelf life of the product can be set as three years. If your product quality and hygiene indicators are not ideal, you can appropriately shorten the testing cycle.




相应产品的保质期可以推算在做饮料保质期实验时,一般设置三个温度,即将样品分别存放于5度、25度、37度三个恒温箱中,5度的样品作为标准样品或对照样品,25度的样品作为模拟货架上的样品,37度的样品作为环境破坏性样品。每隔5天对37度条件下的样品进行品评,品评时与5度的样品进行比较。


The shelf-life of the corresponding products can be calculated as three temperatures in the beverage shelf-life experiment. Samples are stored in three thermostats of 5, 25 and 37 degrees respectively. Samples of 5 degrees are used as standard or control samples, samples of 25 degrees are used as simulated shelves, and samples of 37 degrees are used as environmentally destructive samples. Samples at 37 degrees were evaluated every five days and compared with samples at 5 degrees.




当37度下的样品出现与5度的样品有较大差异或出现不能被接受的差异时,37度条件下的样品停止实验,那么在37度条件下样品存放的时间乘以3得到的时间即为产品的大致保质期。25度条件下的样品继续进行实验,当25度下的样品也出现与5度条件下的样品相比不能接受的差异时,25度条件下的实验也停止,其保存的期限作为产品的实际保质期。


When there is a big difference or unacceptable difference between the sample at 37 degrees and the sample at 5 degrees, the sample at 37 degrees stops the experiment, then the storage time of the sample at 37 degrees multiplied by the time obtained at 3 degrees is the approximate shelf life of the product. Samples at 25 degrees continue to carry out experiments. When the samples at 25 degrees also show unacceptable differences compared with those at 5 degrees, the experiments at 25 degrees also stop, and the shelf life of the products is taken as the actual shelf life.




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