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Sterilization method of vacuum packaged food

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disinfect with ordinary methods before packaging and then vacuum packaging

vacuum packaging first and then radiation disinfection

overview:

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food vacuum packaging put food into the packaging bag, extract the air in the packaging bag, and complete the sealing process after reaching the predetermined vacuum degree. In the food industry, vacuum packaging is widely used. All kinds of cooked products such as chicken legs, ham, sausage, grilled fish slices, beef jerky, etc; Vacuum packaging is increasingly used in pickled products, such as all kinds of pickles, bean products, preserved fruits and other foods that need preservation. The vacuum packaged food has a long preservation period, which greatly prolongs the shelf life of the food

use technology:

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

vacuum packaging technology originated in the 1940s. In 1950, polyester and polyethylene plastic films were successfully used in vacuum packaging. Since then, vacuum packaging has developed rapidly. China’s vacuum packaging technology was developed in the early 1980s, while vacuum inflatable packaging technology began to be used in a small amount in the early 1990s. With the promotion of small packaging and the development of supermarkets, its scope of application is becoming more and more extensive, and some will gradually replace hard packaging, which has a very promising prospect

features:

eliminates part of the air (oxygen) in the packaging container, which can effectively prevent food corruption

packaging materials with excellent barrier (air tightness) and strict sealing technology and requirements are adopted

the gas inside the vacuum packaging container has been eliminated

principle of action:

the main function of food vacuum packaging is to remove oxygen, 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, which is used by vacuum packaging, The oxygen in the packaging bag and food cells is pumped out, so that 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 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

in addition to the oxygen removal and quality assurance functions of vacuum packaging, vacuum inflatable packaging mainly has the functions of compression, 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 vacuum inflatable packaging must be used. 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

after vacuum, the vacuum inflatable package is filled with a single gas such as nitrogen, carbon dioxide and oxygen or a mixture of two or three gases. The nitrogen is an inert gas, which plays a filling role and keeps the positive pressure in the bag, so as to prevent the air outside the bag from entering the bag and protect the food. Its carbon dioxide can dissolve in all kinds of fat or water and lead to carbonic acid with weak acidity. It has the activity of inhibiting microorganisms such as molds and spoilage bacteria. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria and maintain the freshness and color of fruits and vegetables. High concentration oxygen can keep fresh meat bright red

vacuum packaged food is generally packaged first and then put into a high-temperature sterilization pot for sterilization. The sterilization temperature is mostly 121.1 degrees

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 can not inhibit the deterioration and discoloration of food caused by the reproduction of anaerobic bacteria and enzyme reaction, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.

extended materials:

the main function of vacuum inflatable packaging is in addition to the oxygen removal and protection function of vacuum packaging In addition to the quality function, it mainly has the functions of pressure resistance, gas resistance 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 caking 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

after vacuum, the empty inflatable package is filled with nitrogen, carbon dioxide, oxygen, a single gas or a mixture of two or three gases. The nitrogen is an inert gas, which plays a filling role and keeps the positive pressure in the bag, so as to prevent the air outside the bag from entering the bag and protect the food

its carbon dioxide can be dissolved in various fats or wat
er and lead to carbonic acid with weak acidity. It has the activity of inhibiting molds, spoilage bacteria and other microorganisms. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria and maintain the freshness and color of fruits and vegetables. High concentration oxygen can keep fresh meat bright red. The freshness of fruits and vegetables does not lose nutrients

reference: vacuum packaging – Baidu Encyclopedia

according to what you said, your past experience may be based on wrong experience
the so-called vacuum bag you used before may not be a real vacuum bag. There are two types of vacuum bags: one is non high barrier type and the other is high barrier type; The material structure is composite membrane, including nylon membrane
vacuumizing will not affect your brine. As long as the size and volume of the bag are large enough, it will not affect it
in addition, vacuum packaging refers to the packaging materials and packaging shape. In order to ensure the quality, it is also necessary to sterilize the vacuum food that has been packaged. Generally, it is high-temperature sterilization. You need to pay attention to the sterilization temperature and time. You need to make your own test to decide this; It is generally 121 degrees and 135 degrees, and the time is mostly 30-35 minutes. I mean the sterilization of meat products. It is recommended not to have bones in it.

do you need disinfection after vacuum packaging? Should the bag be disinfected before packaging? If the bag contains fermented food, the vacuum packaging will swell

irradiation sterilization can be considered if there is a quantity

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