He aha ka meaʻai kēpau waika haʻahaʻa a me ka meaʻai kēpau waika?

ʻO ka meaʻai kēpau haʻahaʻa haʻahaʻa e pili ana i ka meaʻai hiki ke loaʻa ka waiwai PH ma mua o 4.6 a ʻoi aku ka hana wai ma mua o 0.85 ma hope o ka hiki ʻana i ke kaulike. Pono e hoʻomaʻemaʻe ʻia ia mau huahana e ke ʻano me ka waiwai sterilization ʻoi aku ka nui ma mua o 4.0, e like me ka sterilization thermal, pono e hoʻomaʻemaʻe ʻia ka mahana ma ke kiʻekiʻe kiʻekiʻe a me ke kaomi kiʻekiʻe (a me ka mahana mau no kahi manawa) ma luna o 100 °C. ʻO ka meaʻai hiki ke loaʻa ka pH ma lalo o 4.6 he meaʻai hiki ke ʻakika. Inā hoʻomaʻamaʻa ʻia e ka wela, pono e piʻi ka mahana i 100 °C i loko o kahi pahu wai. Inā hiki ke ʻōwili ʻia ka monomer canned i ka wā o ka sterilization, hiki ke piʻi ka mahana o ka wai ma lalo o 100 °C, a ua ʻae ʻia ka mea i kapa ʻia ka wela haʻahaʻa. Keʻano sterilization mau. ʻO nā peaches maʻamau, canned citrus, canned pineapples, etc. no ka meaʻai hiki ke hiki, a ʻo nā ʻano holoholona āpau āpau, nā moa, nā huahana wai a me nā mea kanu hiki (e like me ka pīni ʻōmaʻomaʻo, ka pī ākea, etc.) meaʻai kēpau ʻakika. Nui nā ʻāina a me nā ʻāpana o ka honua i nā kūlana a i ʻole nā ​​lula no nā kikoʻī hana meaʻai canned. I ka makahiki 2007, ua hoʻopuka koʻu ʻāina i ka GB/T20938 2007 《Good Practice for Canned Food》, e kuhikuhi ana i nā huaʻōlelo a me nā wehewehe ʻana o nā ʻoihana meaʻai canned, ka hale hana, ka hale hana a me nā lako, nā lako a me nā mea hana, ka hoʻokele a me ka hoʻomaʻamaʻa ʻana, ka mana a me ka hoʻokele waiwai, ka mālama ʻana i ke kaʻina hana, ka hoʻokele maikaʻi, ka mālama maʻemaʻe, ka mālama ʻana i nā huahana a me ka lawe ʻana, nā palapala a me nā moʻolelo, ka hoʻopiʻi ʻana a me ka hoʻomanaʻo ʻana i nā huahana. Eia kekahi, ʻo nā koi ʻenehana no ka ʻōnaehana sterilization o ka meaʻai canned haʻahaʻa haʻahaʻa i kuhikuhi ʻia.