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Is vacuum packaging sterilization or bacteriostasis

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Is vacuum packaging sterilization or bacteriostasis

1. Definition of vacuum packaging vacuum packaging puts food into the packaging bag, extracts the air in the packaging bag, and completes the sealing process after reaching the predetermined vacuum degree. Vacuum inflatable packaging put the food into the packaging bag, extract the air in the packaging bag to reach the predetermined vacuum, then fill it with nitrogen or other mixed gases, and then complete the sealing process. 2. Action mechanism the main function of vacuum packaging is to remove oxygen to help prevent food deterioration. Its principle is also relatively simple. Because the moldy deterioration of food is 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 the packaging bag and food cells, Make micro objects 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 can not inhibit the deterioration and discoloration of food caused by anaerobic bacteria and enzyme reaction, so it 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, another important function of vacuum deoxidation is to prevent food oxidation. Because fat foods contain a large number of unsaturated fatty acids, they are oxidized by oxygen, which makes the food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and 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. In addition to the oxygen removal and quality assurance functions of vacuum packaging, the main functions of vacuum 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, many foods are not suitable for vacuum packaging, but must use vacuum inflatable packaging. Such as crisp and fragile food, easily caked food, easily deformed and oily food, food with sharp edges and corners or high hardness that will pierce the packaging bag, etc. After the food is vacuum inflated and packaged, the inflation pressure in the packaging bag is 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 of the packaging bag and the printing and decoration. Vacuum packaging put the food into the packaging bag, extract the air in the packaging bag, and complete the sealing process after reaching the predetermined vacuum degree. Vacuum inflatable packaging put the food into the packaging bag, extract the air in the packaging bag to reach the predetermined vacuum, then fill it with nitrogen or other mixed gas, and then complete the sealing process. 2. Action mechanism the main function of vacuum packaging is to remove oxygen to help prevent food deterioration. Its principle is also relatively simple. Because the moldy deterioration of food is 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 the packaging bag and food cells, Make micro objects 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 can not inhibit the deterioration and discoloration of food caused by anaerobic bacteria and enzyme reaction, so it 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, another important function of vacuum deoxidation is to prevent food oxidation. Because fat foods contain a large number of unsaturated fatty acids, they are oxidized by oxygen, which makes the food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and 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. In addition to the oxygen removal and quality assurance functions of vacuum packaging, the main functions of vacuum 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, many foods are not suitable for vacuum packaging, but must use vacuum inflatable packaging. Such as crisp and fragile food, easily caked food, easily deformed and oily food, food with sharp edges and corners or high hardness that will pierce the packaging bag, etc.

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