What does it take to be a qualified fermentation tank?

The factory inspection of food fermentation tanks involves multiple aspects to ensure their safety, functionality, and compliance with industrial standards. These include:

1. **Physical Inspection**:

- Examination of the tank's appearance, weight, vacuum level, sealing, and interior condition to ensure structural integrity and proper functionality.

2. **Chemical Inspection**:

- Analysis of the food's pH, soluble solids, juice concentration, acidity, heavy metals, nutrients, and pesticide residues to confirm the tank's compatibility with food and absence of contamination.

3. **Microbiological Inspection**:

- Testing for pathogenic bacteria, spoilage microorganisms, mold count, and commercial sterility to ensure the tank does not harbor harmful microbes.

4. **Sensory Inspection**:

- Evaluation of the food's shape, color, taste, and aroma to ensure the tank preserves the food's quality and sensory attributes.

These inspections collectively verify that the fermentation tanks meet industrial production requirements, maintain food safety, and prevent contamination.