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What should we pay attention to in food vacuum packaging?

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What should we pay attention to in food vacuum packaging? Do you have any requirements for the packaging machine! What procedures are needed for packaging! What are the legal provisions of national team food packaging?

Vacuum inflatable packaging is filled with nitrogen, carbon dioxide, oxygen, single gas or a mixture of 2-3 gases after vacuum The nitrogen is an inert gas, which plays a filling role and keeps the positive pressure in the bag to prevent the air outside the bag from entering the bag. The vacuum packaging machine plays a protective role in food packaging Its carbon dioxide can be thicker than all kinds of fat or water 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 of oxygen can keep fresh meat bright red

  1. Moisture absorption of vacuum fried food

the crispness is the characteristic of vacuum fried food. To maintain the crispness of fried food, its moisture content should be controlled within 5%. Therefore, the problem of moisture absorption (moisture resistance) during storage should be seriously considered. Vacuum fried food has strong hygroscopicity, mainly because vacuum fried food has expansion use, and its product tissue presents porous structure, so it has strong hygroscopicity. Different vacuum fried food has different hygroscopic capacity. The moisture absorption of vacuum fried food of agricultural products is stronger than that of meat and aquatic products

in short, vacuum fried food should be packed with nitrogen and moisture-proof in order to maintain its looseness and brittleness and ensure a long shelf life. The packaging can select the nitrogen filling purity according to the different varieties of packaging, and directly vacuum nitrogen filling, so as to create an anoxic environment for the packaged articles, so that they can not only maintain their activity, but also inhibit their respiration and mold breeding, keep the stored articles dry and prevent mildew caused by moisture

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  2. Oxidation of oil during preservation

vacuum fried foods have porous structure, and a layer of oil is adsorbed on the surface of the pores, which can not be removed by centrifugal deoiling. Therefore, vacuum fried foods have a certain oil content. In the storage process of the product, if the oil contacts with oxygen, the oxidation reaction of the oil will occur. The oxidation degree of the oil is measured by the price of peroxide

the food hygiene law has strict provisions on the peroxide price of products, and the products cannot exceed these standards when they reach consumers. Light, oxygen and temperature are the promotion factors of oil oxidation, i.e. peroxide price. The effects of these main factors are discussed below

(1) storage temperature

the oxidation rate of grease increases significantly with the increase of temperature. The oxidation rate increases twice when the temperature increases by 10 ℃. When the vacuum fried food is packed with nitrogen, the effect of temperature on the shelf life of the food will be significantly reduced. The peroxide price of the product will exceed the standard when the product is stored for 12 months at room temperature and 2 months at 50 ℃

(2) oxidation concentration

the test results of the effect of oxygen concentration on the peroxide price of vacuum fried food made in Japan show that the higher the oxygen concentration is, the faster the oxidation reaction speed is and the faster the peroxide price rises. To make the shelf life of the product reach half a year, the oxygen concentration should be less than 2%; To make the shelf life of the product reach one year, the concentration of oxidation should be less than 1%
source: China Food Information Network

vacuum packaging is a way of food packaging and a packaging technology. Its main purpose is to improve the quality assurance conditions and prolong the shelf life of food
the following aspects need special attention when using vacuum packaging for food:
1. Whether the packaged food is suitable for vacuum packaging. Because some foods are easy to break, some need to maintain the necessary moisture, some need to pack the necessary taste and other needs, it is not suitable to adopt the form of vacuum packaging, because vacuum packaging will inevitably produce extrusion pressure, and vacuuming itself will also lead to the loss of moisture in the packaged food, The squeezing force of vacuum packaging will cause some originally loose food to become tight and so on
2. Purpose of vacuum packaging. Vacuum packaging refers to the final form of the packaged contents of the vacuum packaging bag in the vacuum packaging machine. Vacuum packaging itself has no bactericidal effect, at most because the relative vacuum conditions inside the bag after vacuum pumping make it difficult for aerobic bacteria to grow. In order to truly take advantage of the advantages of vacuum packaging technology, it is also necessary to carry out necessary sterilization after the completion of vacuum packaging, such as high-temperature sterilization, irradiation sterilization and so on. Only after the bacteria in the vacuum packaging (commercial sterilization) are really killed can the shelf life of the packaging be obtained
3. Material and structure of vacuum packaging bag. Users (food production enterprises) must have sufficient knowledge and learning of vacuum packaging bags. Vacuum packaging bags generally use composite membrane structure. According to the barrier performance, they are divided into non high barrier and high barrier (including ultra-high barrier). According to whether they are temperature resistant or not, they are divided into non temperature resistant sterilization, water boiling sterilization (including pasteurization), high temperature water boiling sterilization, cooking sterilization High temperature cooking and sterilization can be divided into non transparent vacuum and transparent vacuum according to whether the transparent membrane structure is adopted or not, and there are many divisions, such as puncture resistance, drop resistance, various bag types and so on;

as the name suggests, it is to prevent food from being oxidized by microorganisms and pay attention to hygiene and microbial content. Now the World Expo, of course, pays more attention to some. According to people in the company, Nasco sterile bags have been used since last year, which is convenient and can ensure sterility. The clearance rate is quite high during random inspection

the vacuum packaging of food is mainly to prevent microbial and physiological oxidation and isolate the air, so the packaging materials are very important. Generally, metal cans, glass bottles and plastic composite films are used, and some are packaged with platinum and tin. Secondly, we should pay attention to the conditions of sterilization and preservation, and the preservation should be at low temperature. You know, vacuum packaging is only relative
the state has requirements for packaging in the food hygiene law, the national product quality law, the trademark law and the patent law. I won’t elaborate here, mainly in terms of the total number of bacteria and hygiene.

what kind of food.

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