真空食品包裝復合膠袋里面的食物能儲存多久

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

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

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。事實上，真空包裝機的保存原理并不復雜。重要的一個環節是從包裝好的產品中去除氧氣。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入，從而不會發生氧化，從而達到保鮮的效果。真空包裝機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引起的，大多數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胞中抽出，從而導致微生物失去生存環境。真空包裝不能抑制由厭氧菌繁殖和酶反應引起的食品腐敗和變色，因此需要與其他輔助方法相結合，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。因為油和脂肪食品含有大量不飽和脂肪酸，它們在氧氣的作用下被氧化，這使得食品味道變壞。此外，氧化還會導致維生素a和維生素c的損失，食品色素中的不穩定物質會受到氧氣的影響，從而使顏色變暗。因此，脫氧可以有效防止食物變質，并保持其顏色、香味、味道和營養價值。

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、充氣的環節。真空充氣包裝的主要功能不僅是去除氧氣和確保質量，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、形狀和營養價值。此外，許多食物不應該用真空包裝，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，這些食物會刺破包裝袋等。食品真空包裝機對食品進行真空充氣后，包裝袋內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氣、二氧化碳、氧氣單一氣體或2-3種氣體的混合氣體。其中氮氣是惰性氣體，起充填作用，使袋內保持正壓，以防止袋外空氣進入袋內，對食品起到一個保護作用。二氧化碳氣體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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