Mechanism and Research of Vacuum Inflation Packaging for Foods

definition

Vacuum packaging: The food is packed into the packaging bag, and the air in the packaging bag is drawn out. After the predetermined vacuum is reached, the sealing process is completed.

The vacuum inflating package fills the food into the packaging bag, and after the air in the packaging bag is drawn to a predetermined degree of vacuum, nitrogen, carbon dioxide, oxygen, and other gases are filled, and then the sealing process is completed.

2 mechanism of action

1, the main role of vacuum packaging is to remove oxygen, to help prevent food deterioration, the principle is relatively simple, due to the deterioration of the food is mainly caused by microbial activities, and the survival of most microorganisms (such as mold and yeast) Oxygen is needed, and vacuum packaging uses this principle to remove the oxygen inside the packaging bag and inside the food cells, causing the microorganisms to lose the "survival environment." Experiments have shown that when the oxygen concentration in the packaging bag is less than 1%, the growth and reproduction rate of microorganisms decreases sharply. When the oxygen concentration is ≤5%, most microorganisms will be inhibited and the reproduction will stop.

(Note: Vacuum packaging does not inhibit the growth of anaerobic bacteria and the deterioration and discoloration of foods caused by enzymatic reactions. Therefore, it must be combined with other auxiliary methods such as cold storage, quick freezing, dehydration, high temperature sterilization, radiation sterilization, microwave sterilization, and salt. Cell system etc.)

In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxidation is another important function to prevent oxidation of foods. Because oils and fats contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen and make foods taste deteriorating. In addition, oxidation also causes the loss of vitamins A and C. The unstable substances in food pigments are affected by oxygen and darken the color. Therefore, oxygen removal can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value.

(Note: The main reason for the rancidity of fats and oils is that the oils are hydrolyzed by free fatty acids during storage, which are affected by humidity, heat, light and oxygen. Fatty acids containing double bonds are first oxidized to peroxides under the action of oxygen. , And then decompose low aldehydes, ketones, acids and other products that have a "flavor of glutinous rice flavor." After the rancidity of the oil, its edible value decreases, the taste and olfactory sensation deteriorate, and the essential fatty acids in the nutrients are severely damaged. VA, Vv, VD lose their physiological effects. .)

2, the main role of vacuum inflatable packaging in addition to the vacuum packaging has the function of oxygen and quality, there are mainly anti-pressure, gas barrier, preservation and other effects, can more effectively make food long-term maintain the original color, flavor, shape and Nutritional value. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum inflated.

2.1. Compression resistance: Since foods are vacuum-packed, external atmospheric pressure is imposed on the outside of the packaging bag to cause it to shrink and deform, so many foods such as crunchy fragile foods (tea, puffed food, fruit and vegetable chips) are prone to caking food (floss , milk powder) easily deformed oil foods (cakes, moon cakes) have sharp edges or high hardness will puncture the packaging of food, etc., must be used vacuum inflatable packaging, food vacuum inflated packaging, packaging pressure in the bag is stronger than the packaging The strong atmospheric pressure outside the bag can effectively prevent the food from being crushed and deformed without affecting the appearance and printing decoration of the package.

2.2, gas barrier: vacuum packaging and vacuum packaging used in inflatable packaging bags are generally used better airtight composite film material, but the best airtight composite film also has a certain rate of air permeability, vacuum packaging, outside the packaging bag The air will slowly penetrate into the bag, which will affect the shelf life of the food. With vacuum inflatable packaging, the internal pressure of the bag is stronger than the pressure outside the bag. Air outside the bag is difficult to enter into the bag, if it is effectively extended. The shelf life of the food.

2.3, preservation: vacuum inflated packaging in the vacuum and then filled with nitrogen, carbon dioxide, oxygen, a single gas or gas mixture of two or three gases. Its nitrogen is an inert gas, which acts as a filling to maintain a positive pressure inside the bag to prevent the air outside the bag from entering the bag and provide a protective effect on the food. Its carbon dioxide can be dissolved in various types of fats or water, leading to weak acidity of carbonic acid, and inhibiting the activity of microorganisms such as mold and spoilage bacteria. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria, keep the freshness and color of fruits and vegetables, and high concentrations of oxygen can keep fresh meats bright red.

3 Scope of application

1, vacuum packaging

1 Curing products: sausage, ham, bacon, duck, etc.; 2 pickles: mustard, radish, kohlrabi, kimchi, etc.; 3 soy products: dried bean curd, vegetarian chicken, bean paste, etc.; 4 cooked food products: chicken, roast duck , sauce beef, etc.; 5 convenience foods: rice, instant wet noodles, cooked vegetables, etc.; 6 soft cans: water bamboo shoots, sugar water fruit, rice porridge, etc.;

2, vacuum inflatable packaging

1 tea, nuts, melon seeds, floss, etc.; 2 fried potato chips, puffed foods, fruit and vegetable chips, etc.; 3 cakes, moon cakes, etc.; 4 milk powder, coffee, chocolate, etc.; 5 various native products, rare Chinese herbal medicines; 6 various dehydrated vegetables.

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