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Why can vacuum extend the shelf life of food?

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one of the important links in vacuum packaging bag is deoxidization, 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 the packaging bag and food cells, making 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, another important function of vacuum deaeration is to prevent food oxidation, because fat foods contain a large amount of unsaturated fatty acids, which are affected by oxygen And oxidation makes the food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food se elements are darkened by oxygen. Therefore, deoxidization can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value

Inflatable packaging is a variant of vacuum 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. The inflatable package is filled with nitrogen, carbon dioxide, rare gas and other single gases or a mixture of 2-3 gases after vacuum. 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 be dissolved 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& nbsp;

vacuum packaging is also called decompression packaging. All the air in the packaging container is extracted and sealed to maintain the bag in a highly decompression state. 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 food and no disease and rot


however, generally cooked food has high moisture content and rich nutrition, which is easy to breed bacteria. If it is not sterilized after vacuum packaging, it will hardly prolong the shelf life of food, but it is different after sterilization by high-temperature sterilization steam generator

after vacuum packaging, there will still be bacteria in the product, so sterilization must be carried out. Sterilization can be divided into several forms. The sterilization temperature of some cooked foods does not need to exceed 100 ℃, but the sterilization temperature of some foods must be above 100 ℃, so you can choose the high-temperature sterilization steam generator with adjustable temperature and pressure, and adjust the low-temperature steam or high-temperature and high-pressure steam according to the requirements, This sterilization form is suitable for various process requirements. Some people have done similar experiments and found that if there is no sterilization, the corruption rate of some food is accelerated after vacuum packaging. However, if sterilization measures are taken after vacuum packaging, according to different requirements, the high-temperature sterilization steam generator can effectively prolong the quality assurance period of vacuum packaged food, ranging from 15 days to 360 days. For example, dairy products can be safely stored at room temperature within 15 days after vacuum packaging and steam sterilization; Smoked chicken products can be stored for 6-12 months or even longer after vacuum packaging and high-temperature steam sterilization

because the deterioration of food is mostly due to the redox reaction between food and various substances in the air, it is not difficult to explain why vacuum packaging can prolong the shelf life of food

without oxygen, food will not oxidize and microorganisms cannot survive. On the one hand, food deterioration is due to air oxidation, mainly due to the role of bacterial breeding. Vacuum packaging machine can eliminate bacterial breeding. Vacuum quality assurance is because many substances react with oxygen and deteriorate after being oxidized. Vacuum mainly removes oxygen, and nitrogen quality assurance. The principle is also deoxidization, which can also protect bagged food from crushing. Many microorganisms are anaerobic. On the contrary, oxygen inhibits microbial reproduction. Under anoxic conditions, it promotes microbial growth and accelerates deterioration. In order to prevent this situation, food production enterprises need to kill bacteria before vacuum packaging or nitrogen quality assurance. Vacuum packaging can completely isolate air (oxygen) and water, so things can be kept for a long time

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