The quality of vacuum-packed fresh affect the quality factor

The quality of vacuum-packed fresh affect the quality factor

Food is in the atmosphere, will be affected by temperature, moisture, oxygen and sunlight. At the same time, but also by microorganisms, insects, mice against. Atmospheric oxygen content of about 21%. Oxygen can make food lipid oxidation, discoloration or fade it, reducing vitamin content, and produce large amounts of harmful substances, changes in taste. Food is usually longer exists in the atmosphere, which can cause corruption, freshness decline. The reason is mostly caused by the propagation of microorganisms, including bacteria, molds and yeasts, which microorganisms at a certain temperature and the presence of oxygen, the growth and reproduction quickly, the food quickly corruption.

Atmospheric water vapor has a greater impact on food storage, in addition to its presence can promote growth and reproduction of organisms emblem, it can also make food deliquescence, flavor loss. In addition, high temperatures can accelerate the aging of fruits and vegetables, it lost value of the goods. Solar UV can cause cracking of organic molecules, damaged goods, so that practical value is reduced. With the development of commodity economy, expanding the scope of food distribution, to extend the shelf life of food is inevitable
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Above food spoilage reason, may be a single factors, may be caused by many factors. For different factors, physical or chemical methods can be taken to prevent it. Such as cold storage, high-temperature sterilization, the food is dried, or sugar, salt, organic acid pickled, preservatives, drying, UV sterilization, radiation sterilization, storage and other functional film. The vacuum-packed food storage method is simple they pass the line. It is the bag of air pumped, then resealed the food from the atmosphere. This prevents oxygen FoodTechnology, mildew and corruption, reduce discoloration fade, keep vitamin A and C are not losses, to prevent food color, flavor change

The quality of fresh vacuum-packed, all depends on the following factors:

① degassing more thorough as possible, so to minimize oxygen packaging bag, to prevent food oxidation and aerobic bacteria multiply, prolong food
  Storage time.

② The initial number of bacteria contamination as possible, both to control bacterial infection before food packaging, but also to prevent food bags since
  Sustaining microbial and insect contamination.

③ bag material selection permeability small film, the lower the permeability, the better the retention after degassing, i.e., to maintain the degree of vacuum bag the better. For different wrapper object, choose different material properties can be effective. Also sealed bags is also very important, sealing well, it will also lose Preservation.

④ lower gas containing food, the longer the rear package shelf life. Some foods high gas content, then look sealed, but over time, found that the expansion phenomenon, which is caused by incomplete degassing

⑤ material flexible film, packaged good adhesion effect.

⑥ After vacuum packaging, food to maintain a low temperature, shelf life will be a corresponding increase.After vacuum packaging of foodstuffs, if stored at room temperature, food in the water content must be lower than the limits of the following bacteria. Otherwise, the vacuum packaging of food, use salt, sugars, organic acids, preservatives and as an adjunct in order to achieve longer preservation purposes.
 
In the past, the food industry, for food preservation is poor, generally use heat sterilization, or chilled. Vacuum packed food, but also with heat sterilization at the same time and with better results. But the best is vacuum packaged and then chilled, the best results.