Home Uncategorized How to sterilize in vacuum packaging

How to sterilize in vacuum packaging

by admin

the main function of food vacuum packaging is to remove oxygen, which is conducive to preventing food deterioration. Its principle is also relatively simple. Because food mildew and deterioration are mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as molds and yeasts) requires oxygen. Vacuum packaging uses this principle to pump out the oxygen in the packaging bag and food cells, Make microorganisms lose their living environment

extended data

1. The purpose is to reduce the oxygen content in the package, prevent the mold rot and deterioration of the packaged food, maintain the color, flavor and extend the shelf life of the food

2. Vacuum packaging certainly plays an important role in food But it has an extraordinary effect when it is used in the processing of clothing products

3. Compared with ordinary packaging methods, vacuum packaging reduces the space occupied by articles And it has the advantages of moisture-proof, dust-proof and bacteria proof, which makes the transportation of clothing items more convenient

4. It greatly reduces the possibility of loss caused by some accidents

vacuum packaged food is generally packaged first and then put into a high-temperature sterilization pot for sterilization. The sterilization temperature is mostly 121.1 degrees

one of the important links in vacuum packaging is oxygen removal, which is conducive to preventing food deterioration. Its principle is also relatively simple. Because food mildew and deterioration are mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as molds and yeasts) requires oxygen. Vacuum packaging uses this principle to pump out the oxygen in packaging bags and food cells, Make microorganisms lose their “living environment”

experiments show that when the oxygen concentration in the packaging bag is ≤ 1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤ 0.5%, most microorganisms will be inhibited and stop reproduction. (Note: vacuum packaging can not inhibit the deterioration and discoloration of food caused by the reproduction of anaerobic bacteria and enzyme reaction, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.

extended materials:

the main function of vacuum inflatable packaging is in addition to the oxygen removal and protection function of vacuum packaging In addition to the quality function, it mainly has the functions of pressure resistance, gas resistance and preservation, which can more effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, many foods are not suitable for vacuum packaging, but must use vacuum inflatable packaging

such as crisp and fragile food, food easy to agglomerate, food easy to deform and take oil, food with sharp edges and corners or food with high hardness that will pierce the packaging bag, etc. After the food is vacuum inflated and packaged, 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 crushed and deformed under pressure and does not affect the appearance of the packaging bag and the printing and decoration

after vacuum, the empty inflatable package is filled with nitrogen, carbon dioxide, oxygen, a single gas or a mixture of two or three gases. The nitrogen is an inert gas, which plays a filling role 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

its carbon dioxide can be dissolved in various fats 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 oxygen can keep fresh meat bright red. The freshness of fruits and vegetables does not lose nutrients

reference: vacuum packaging – Baidu Encyclopedia

after vacuum, the vacuum inflatable package is filled with a single gas of nitrogen, carbon dioxide and oxygen or a mixture of two or three gases. The nitrogen is an inert gas, which plays a filling role 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. Its carbon dioxide can dissolve in all kinds of fat or water and lead to carbonic acid with weak acidity. It has the activity of inhibiting microorganisms such as molds and spoilage bacteria. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria and maintain the freshness and color of fruits and vegetables. High concentration oxygen can keep fresh meat bright red

1. The main function of vacuum packaging is to remove oxygen to help prevent food deterioration. Its principle is also relatively simple. Because the moldy deterioration of food is mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as molds and yeasts) requires oxygen. Vacuum packaging uses this principle to pump out the oxygen in packaging bags and food cells, Make microorganisms lose their “living environment”. Experiments show that when the oxygen concentration in the packaging bag is less than 1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is less than or equal to 5%, most microorganisms will be inhibited and stop reproduction

2. (Note: vacuum packaging can not inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by 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 cell system, etc.)

3. In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxidation is to prevent food oxidation. Because fat foods contain a large number of unsaturated fatty acids, they are oxidized by oxygen, which makes the food taste and deteriorate. In addition, oxidation also causes the loss of vitamins A and C, and the unstable substances in food pigments are darkened by oxygen. Therefore, deoxidization can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value

4、 (Note: the mechanism of oil rancidity is mainly due to the hydrolysis of free fatty acids during storage. Under the action of moisture, heat, light and oxygen, fatty acids containing double bonds are oxidized into peroxides under the action of oxygen, and then decomposed into low aldehydes, ketones, acids, etc., with “clam flavor” Products of. After rancidity, the edible value of oil decreases, the taste and smell become worse, and the essential fatty acids of nutrients are seriously damaged. VA, VV, VD lose physiological function.)

5. In addition to the oxygen removal and quality assurance functions of vacuum packaging, the main functions of vacuum inflatable packaging are compression resistance, gas blocking and preservation, which can more effectively maintain the original color, aroma, shape and nutritional value of food for a long time. In addition, many foods are not suitable for vacuum packaging, but must use vacuum inflatable packaging

6. Compression resistance: after vacuum packaging, the external atmospheric pressure is imposed on the packaging bag, causing it to shrink and deform. Therefore, many foods, such as crisp
and fragile food (tea, puffed food, fruit and vegetable chips), easy caking food (meat floss, milk powder), easy deformation, oily food (cake, moon cake) with sharp edges and corners or food with high hardness that will pierce the packaging bag, etc, The pressure of the air filled bag and the air filled bag shall not be greater than the atmospheric pressure, which can effectively prevent the appearance of the food package from being broken after being filled and printed

7. Gas blocking: the packaging bags used for vacuum packaging and vacuum inflatable packaging generally adopt composite film materials with good air tightness, but the composite film with the best air tightness also has a certain air permeability. After vacuum packaging, the air outside the packaging bag will slowly penetrate into the packaging bag, which will affect the shelf life of food. After vacuum inflatable packaging, The pressure inside the packaging bag is greater than the pressure outside the packaging bag, so it is difficult for the air outside the bag to enter the bag, such as effectively prolonging the shelf life of food

extended data

scope of application:

I. vacuum packaging

cured products: sausage, ham, bacon, salted duck, etc; ② Pickles: pickled mustard, dried radish, turnip, pickle, etc; ③ Bean products: dried tofu, vegetarian chicken, bean paste, etc; ④ Cooked food products: roast chicken, roast duck, sauce beef, etc; ⑤ Instant food: rice, instant wet noodles, cooked vegetables, etc; ⑥ Soft cans: fresh water bamboo shoots, sugar water fruit, Babao porridge, etc

II. Vacuum inflatable packaging

tea, nuts, melon seeds, meat floss, etc; ② Fried potato chips, puffed food, fruit and vegetable chips, etc; ③ Cake, moon cake, etc; ④ Milk powder, coffee, chocolate, etc; ⑤ Various local specialties and precious Chinese medicinal materials; ⑥ All kinds of dehydrated vegetables

vacuum packaged food is generally packaged first and then put into a high-temperature sterilization pot for sterilization. The sterilization temperature is mostly 121.1 degrees.

if it is high-temperature sterilization, it is recommended that you use water temperature up to 100 degrees to sterilize.

related posts

Leave a Comment