Shelf life mechanism of vacuum packaging and air-filled packaging
Food vacuum packaging is a packaging method in which the packaged food is put into an airtight packaging container, and vacuumed before sealing, so that the sealed container can reach a predetermined vacuum degree. Commonly used packaging containers include flexible packaging containers such as metal cans, glass bottles, plastics and their composite films. With the increasing retention period and quality requirements of packaged food in the market, vacuum packaging of food has been widely used. The purpose of vacuum packaging is to reduce the content of oxygen in the package, prevent the mildew and deterioration of the packaged food, maintain the original color, aroma and taste of the food, and prolong the retention period. Microorganisms attached to the surface of food generally reproduce under aerobic conditions, and vacuum packaging promotes the growth of microorganisms. For microorganisms, the oxygen concentration<When the oxygen concentration is 0.5%, most bacteria will be inhibited and stop multiplying. In addition, biochemical deterioration reactions such as oxidation, discoloration and browning of food are closely related to oxygen.<1%, it can also effectively control the oxidative deterioration of oily foods. Vacuum packaging is an effective packaging method to protect food quality by creating low oxygen conditions within the packaging. The preservation effect of food vacuum packaging depends not only on the use of higher vacuum computer automatic packing machine, but also on the use of correct and reasonable packaging technology. After packaging, appropriate sterilization and refrigeration are generally required. Processed food should be sterilized by heating at 85°C for more than 15 minutes after being vacuum-packed. Fresh food should be circulated and sold at low temperature (below 10°C) after being vacuum-packed. Inflatable packaging is a packaging method in which a certain proportion of ideal gas is filled in the packaging. The purpose is similar to that of vacuum packaging. It reduces the oxygen content inside the packaging and fills a certain amount of ideal gas to slow down the packaging by destroying the conditions for the survival and reproduction of organisms. Biochemical deterioration of food. The difference is that vacuum packaging only removes the air in the packaging to reduce the oxygen content in the packaging, while inflatable packaging is to fill a certain amount of ideal gas such as nitrogen, carbon dioxide, etc. immediately after vacuuming, or use a gas replacement method. Replace the air inside the package with an ideal gas. At present, domestic vacuum packaging machines can be divided into two types, one is a vacuum packaging machine, and the other is a multi-functional vacuum packaging machine, which is an integrated machine with vacuum and inflation functions. The vacuum packaging machine produced by Zhongshan Kenwei Company belongs to Multifunctional. Vacuum-packed products are subject to a certain pressure due to the unbalanced internal and external pressure, and are easy to stick together or shrink into a ball; crispy and fragile foods such as fried potato chips, fried puffed flavored foods, etc. Squeezed and broken; irregular fresh food is easy to wrinkle the packaging surface and affect the product quality and product image; food with sharp corners is easy to pierce the packaging material and cause the food to deteriorate. Inflatable packaging not only effectively preserves the quality of the packaged food, but also solves the shortcomings of vacuum packaging, balances the internal and external pressures, protects the food inside, and keeps the package beautiful. The commonly used filling gases for inflatable packaging are mainly carbon dioxide, nitrogen, oxygen and their combined gases; other rarely used gases are nitrogen dioxide, sulfur dioxide, etc.
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