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How many days can vacuum packaged food be preserved?

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How many days can vacuum packaged food be preserved?

cooked food can be packed in vacuum compression bags. And it also has a certain fresh-keeping effect. But it varies in different seasons. To achieve good fresh-keeping effect, you must have skilled operation skills, and try to complete the packaging when the cooked food is close to 100 degrees

in this way, an ecological environment close to vacuum can be maintained to the greatest extent. Various microbial pollution sources can be effectively isolated. So as to achieve the fresh-keeping effect of cooked food

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generally, the fresh-keeping can reach about 15 in winter and spring, and only 4 days to 1 week in summer and autumn. In addition, it is best to refrigerate

different kinds of food have different storage time at room temperature after vacuum packaging. Generally speaking, according to experience, fresh agricultural and sideline products or slightly processed meat products can be stored at room temperature for 2 days. After vacuum packaging, they can be extended to 6 days, and some can be extended to 18 days; Dried fruits have been taught for a long time, even more than 12 months; Cooked food is shorter

the use of food vacuum packaging bag can ensure that the food can avoid microbial infection and prolong the shelf life

empty food packaging bag, also known as decompression packaging, is to extract and seal all the air in the packaging container to maintain a high decompression state in the bag. The lack of air is equivalent to the effect of low oxygen, so that microorganisms have no living conditions, so as to achieve the purpose of fresh fruits and no disease and rot

as fruits are fresh and live food, they are still breathing, and high hypoxia will cause physiological diseases. Therefore, less fruits use vacuum packaging

the main function of vacuum food packaging is not only the deoxidation and quality assurance function of vacuum packaging, but also the functions of pressure resistance, gas resistance and preservation, which can more effectively keep the original color, aroma, taste, shape and nutritional value of food for a long time

extended data:

principle of vacuum packaging:

vacuum. This term is translated from Latin vacuum, and its meaning is nothingness. In fact, vacuum should be understood as a thin space of gas. In a designated space, the gas state below an atmospheric pressure is collectively referred to as vacuum. The degree of gas rarefaction under vacuum is called vacuum degree (), which is usually expressed by pressure value

therefore, vacuum packaging is not completely vacuum. The vacuum degree in food containers packaged with vacuum packaging technology is usually 600-1333pa. Therefore, vacuum packaging is also called decompression packaging or exhaust packaging

one of the important links in vacuum packaging is oxygen removal, which is conducive to preventing food deterioration. Its principle is also relatively simple. Because food mildew and deterioration are mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as molds and yeasts) requires oxygen. Vacuum packaging uses this principle to pump out the oxygen in packaging bags and food cells, Make microorganisms lose their “living environment”

experiments show that when the oxygen concentration in the packaging bag is ≤ 1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤ 0.5%, most microorganisms will be inhibited and stop reproduction

(Note: vacuum packaging cannot inhibit the propagation of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reaction, so it also needs to be combined with other auxiliary methods, such as cold storage, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.

in addition to inhibiting the growth and reproduction of microorganisms, vacuum deaeration has another important function to prevent food oxidation due to oil This kind of food contains a lot of unsaturated fatty acids, which are oxidized by oxygen, making the food taste and deteriorate

in addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food pigments are darkened by oxygen. Therefore, deoxidization can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value

a variant of vacuum packaging is inflatable packaging. In addition to the oxygen removal and quality assurance functions of vacuum packaging, the main functions of inflatable packaging are compression resistance, gas blocking and preservation, which can more effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, vacuum packaging is not suitable for many foods, but inflatable packaging must be used

such as crisp and fragile food, food easy to agglomerate, food easy to deform and take oil, food with sharp edges and corners or food with high hardness that will pierce the packaging bag, etc. After the food is pumped and packaged by the food vacuum packaging machine, some gas is filled to make the filling pressure in the packaging bag greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure, and does not affect the appearance, printing and decoration of the packaging bag

after vacuum, the inflatable package is filled with nitrogen, carbon dioxide, rare gas and other single gases or a mixture of 2-3 gases. Among them, nitrogen is a gas with relatively stable chemical properties, which can protect articles from external interference such as oxidation, and keep positive pressure in the bag to prevent the package from being flattened and damaged

carbon dioxide can dissolve in various fats or water to form carbonic acid with weak acidity, and has the activity of inhibiting microorganisms such as molds and spoilage bacteria. The principle of noble gas is similar to that of nitrogen

> source: Baidu Encyclopedia – anti spoilage food

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Answer

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Ask

 how long can the vacuum packaging of peeled grapefruit last 

Answer

 slightly harder fruits such as apples, pears and pineapples are more feasible in vacuum packaging, with a storage life of about half a month 

 for perishable fruits, it is recommended to use ice bags for storage. The storage period is about 1 week 

Ask

 vacuum packaging and then put ice bags 

Answer

 about a week or so 

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 okok 

 thank you 

6 more

generally, it can be stored for 1-3 months. Different kinds of foods or different pre-treatment processes have different storage time at room temperature after vacuum packaging.

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