In the process of high temperature sterilization, our products sometimes encounter problems with expansion cans or drum lids. The analysis of these problems is mainly caused by the following situations:
The first is the physical expansion can, mainly because the canned can not shrink well after sterilization and is rapidly cooled, resulting in the internal pressure being much greater than the external pressure and forming an outwardly convex shape;
The second is the chemical expansion tank. If the acidity of the food in the can is too high, the inner wall of the can will corrode and hydrogen gas will be generated, and the gas will accumulate to generate internal pressure, making the shape of the tank protrude.
The third is bacterial expansion can, which is the most common cause of expansion tank, which is caused by food spoilage due to the growth and reproduction of microorganisms. Most common spoilage bacteria belong to obligate anaerobic thermophilic spores
Bacillus, anaerobic mesophilic bacillus, botulinum, obligate anaerobic mesophilic bacillus, micrococcus and lactobacillus, etc., these are actually mainly caused by the unreasonable sterilization process.
From the above points, the canned food in the physical expansion cans can still be eaten as usual, and the content has not deteriorated. However, ordinary consumers cannot correctly judge whether it is physical or chemical or biological. Therefore, as long as the can is inflated, do not use it, it may cause certain damage to the body.
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