真空食品包裝復(fù)合膠袋里面的食物能儲(chǔ)存多久

How long can the food in the vacuum food packaging compound plastic bag be stored

真空袋能儲(chǔ)存多久。包裝袋尺寸是怎么樣的，接下來小編要講的東西，可以分成三個(gè)點(diǎn)：主要功能是去除氧氣、防止食品氧化、充氣的環(huán)節(jié)，

How long can the vacuum bag be stored. What is the size of the packing bag? The next thing I want to talk about can be divided into three points: the main function is to remove oxygen, prevent food oxidation and inflate,

1、主要功能是去除氧氣。事實(shí)上，真空包裝機(jī)的保存原理并不復(fù)雜。重要的一個(gè)環(huán)節(jié)是從包裝好的產(chǎn)品中去除氧氣。只有包裝袋和食品中的氧氣被泵出，然后包裝被密封以防止空氣進(jìn)入，從而不會(huì)發(fā)生氧化，從而達(dá)到保鮮的效果。真空包裝機(jī)的使用和使用有助于防止食品腐敗。其原理表明，由于食品霉變主要是由微生物的活動(dòng)引起的，大多數(shù)微生物生存需要氧氣，真空包裝就是利用這一原理將氧氣從包裝袋和食品細(xì)胞中抽出，從而導(dǎo)致微生物失去生存環(huán)境。真空包裝不能抑制由厭氧菌繁殖和酶反應(yīng)引起的食品腐敗和變色，因此需要與其他輔助方法相結(jié)合，如冷藏、速凍、脫水、高溫、輻照、微波、鹽腌等。

1. The main function is to remove oxygen. In fact, the preservation principle of vacuum packaging machine is not complicated. The most important step is to remove oxygen from packaged products. Only the oxygen in the packaging bag and food is pumped out, and then the packaging is sealed to prevent air from entering, so that oxidation will not occur, so as to achieve the effect of fresh preservation. The use and application of vacuum packaging machine help to prevent food corruption. Its principle shows that food mildew is mainly caused by the activities of microorganisms, and most microorganisms need oxygen for survival. Vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, resulting in the loss of living environment for microorganisms. Vacuum packaging can not inhibit food corruption and discoloration caused by anaerobic bacteria reproduction 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.

真空食品包裝

Vacuum food packaging

2、防止食品氧化。因?yàn)橛秃椭臼称泛写罅坎伙柡椭舅幔鼈冊谘鯕獾淖饔孟卤谎趸?，這使得食品味道變壞。此外，氧化還會(huì)導(dǎo)致維生素a和維生素c的損失，食品色素中的不穩(wěn)定物質(zhì)會(huì)受到氧氣的影響，從而使顏色變暗。因此，脫氧可以有效防止食物變質(zhì)，并保持其顏色、香味、味道和營養(yǎng)價(jià)值。

2. Prevent food oxidation. Because oil and fatty foods contain a lot of unsaturated fatty acids, they are oxidized under the action of oxygen, which makes the food taste bad. In addition, oxidation will also lead to the loss of vitamin A and vitamin C. unstable substances in food pigments will be affected by oxygen, which will darken the color. Therefore, deoxidation can effectively prevent food deterioration and maintain its color, flavor, taste and nutritional value.

3、充氣的環(huán)節(jié)。真空充氣包裝的主要功能不僅是去除氧氣和確保質(zhì)量，還能抵抗壓力、阻擋氣體和保持新鮮。它能長期有效地保持食物原有的顏色、香味、味道、形狀和營養(yǎng)價(jià)值。此外，許多食物不應(yīng)該用真空包裝，而必須用真空包裝。例如脆而易碎的食物、易結(jié)塊的食物、易變形的除油食物、邊緣鋒利或硬度高的食物，這些食物會(huì)刺破包裝袋等。食品真空包裝機(jī)對食品進(jìn)行真空充氣后，包裝袋內(nèi)的充氣壓力大于包裝袋外的大氣壓力，可以有效防止食品在壓力下被擠壓變形，不影響包裝袋的外觀和印刷裝飾。

3. Inflation link. The main function of vacuum inflatable packaging is not only to remove oxygen and ensure quality, but also to resist pressure, block gas and keep fresh. It can effectively maintain the original color, flavor, taste, shape and nutritional value of food for a long time. In addition, many foods should not be vacuum packed, but must be vacuum packed. For example, crisp and fragile food, caking food, deformable degreasing food, food with sharp edges or high hardness, which will pierce the packaging bag, etc. After the food vacuum packaging machine vacuum inflates the food, 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 extruded and deformed under pressure and does not affect the appearance and printing decoration of the packaging bag.

真空充氣包裝在真空后再充入氮?dú)?、二氧化碳、氧氣單一氣體或2-3種氣體的混合氣體。其中氮?dú)馐嵌栊詺怏w，起充填作用，使袋內(nèi)保持正壓，以防止袋外空氣進(jìn)入袋內(nèi)，對食品起到一個(gè)保護(hù)作用。二氧化碳?xì)怏w可以溶解在各種脂肪或水中，形成弱酸性的碳酸，并具有抑制微生物如霉菌和腐敗細(xì)菌的活性。氧氣具有抑制厭氧菌生長和繁殖、保持水果和蔬菜的新鮮度和顏色的功能，高濃度的氧氣可以保持鮮肉鮮紅色。

Vacuum inflatable packaging is filled with nitrogen, carbon dioxide, oxygen, single gas or a mixture of 2-3 gases after vacuum. Nitrogen is an inert gas, which plays the role of filling 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. Carbon dioxide gas can be dissolved in various fats or water to form weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as molds and spoilage bacteria. Oxygen can inhibit the growth and reproduction of anaerobic bacteria and maintain the freshness and color of fruits and vegetables. High concentration of oxygen can keep fresh meat bright red.

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