How many days are vacuum packaged food guaranteed

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how long can vacuum packaged food last and how long is the shelf life? This is a difficult question to answer, which is related to the type of food and the pretreatment before food vacuum packaging. Different kinds of foods or different pre-treatment processes have different storage time at room temperature after vacuum packaging. For example: according to experience, if the food is kept at room temperature for two days, it should probably be fresh agricultural and sideline products or slightly processed meat products. If these products are vacuum packaged, they can be extended to six days, and some can be extended to 18 days. Cooked foods are shorter, and dried fruits are longer, even more than December. For specific products, experiments should be done

the following mainly talks about the fresh-keeping principle of vacuum packaging in order to understand the problem of shelf-life:

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 the packaging bag and food cells, so that 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 propagation of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reaction, so it also 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.

in addition to inhibiting the growth and reproduction of microorganisms, vacuum deaeration has another important function of preventing food oxidation Fat foods contain a large number of unsaturated fatty acids, which are oxidized by oxygen and make the food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and vitamin 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. Small vacuum packaging machine can achieve the same effect as long as it can achieve a certain vacuum degree

the main function of vacuum inflatable packaging is not only the deoxidation and quality assurance function of vacuum packaging, but also the functions of compression, 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, vacuum packaging is not suitable for many foods, but vacuum inflatable packaging must be used. 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 by the food vacuum packaging machine, 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, printing and decoration of the packaging bag

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. Oxidized carbon gas can be dissolved in various fats or water to form carbonic acid with weak acidity, and has the activity of inhibiting molds, spoilage bacteria and other microorganisms. 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

vacuum packaging

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

Vacuum inflatable packaging

tea, nuts, melon seeds, meat floss, etc; Fried potato chips, puffed food, fruit and vegetable chips, etc; Cake, moon cake, etc; Various powders and food additives; Various local specialties and precious Chinese medicinal materials; All kinds of dehydrated vegetables. Vacuum packaging or vacuum inflatable packaging are usually made of double-layer composite film or three-layer aluminum thin composite film. The thickness of the composite film is generally 60-96 μ M, of which the inner layer is a heat sealing layer with good heat sealing performance and a thickness of 50-80 μ M, the outer layer is a sealing layer, which shall have good air tightness and printability, certain strength and thickness of 10-16 μ M. Polyethylene (PE) is commonly used as the inner base material of composite film, high temperature resistant polypropylene (CPP) is used as the high-temperature cooking bag, and stretched polypropylene (OPP), polyester (PET), nylon (PA) are commonly used as the outer base material. Some foods such as tea, milk powder and some high-fat foods need to be packaged with light blocking packaging to prevent the food from changing its color, aroma and taste due to the influence of light. The method is to compound a very thin aluminum foil (AL) between the inner and outer base materials, and its air tightness is also strengthened

vacuum or vacuum inflatable packaging machines are commonly used in cavity type and external pumping type. Cavity packaging machine is divided into vacuum packaging machine and vacuum inflatable packaging machine. External pumping packaging machine has several functions such as vacuum packaging and vacuum inflatable packaging, so it is also called multi-functional modified atmosphere packaging machine. In addition, according to the working efficiency, there are full-automatic vacuum packaging machines. The purchase of packaging machine should be considered according to the shape of packaging items, the size of packaging capacity, production batch, the way of packaging and other comprehensive factors. It is best to consult before purchasing.

several months

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