Factors affecting the vacuum degree of cooked italian vacuum packaging machine
News
Apr 27 2020
The reason why the food industry uses italian vacuum packaging machines for vacuum packaging is to remove oxygen and help prevent food from spoiling. Because the spoilage of food is mainly caused by the activities of microorganisms, and most microorganisms (such as mold and yeast) need oxygen for their survival. Vacuum packaging removes the oxygen in the packaging bag and the food cells, causing the microorganisms to lose their "living environment".
Vacuum packaging machines for cooked food are used more often, because the cooked food produced by the factory invests a large amount of raw materials for batch production. Once the shelf life is involved, high temperature cooking and other means to extend the shelf life are considered, and then vacuum packaging is used.
What are the factors that affect the vacuum degree of cooked food vacuum packaging machine?
Related to vacuum packaging machine
The vacuum degree of common commercial vacuum packaging machines is 600-50PA, and the price of supporting vacuum pumps is also different. The high-priced vacuum packaging machine has a high vacuum degree, which is unmatched by low-cost equipment.
Related to production process equipment
Different manufacturers have different processes and different high-temperature equipment. To extend the shelf life of vacuum-packed foods, professional high-pressure cooking pots must be used to ensure that bacteria are eliminated.
Related to storage and transportation temperature
Temperature is one of the important factors affecting the quality of cooked food. The words "stored in a cool place" can be seen on the daily deli packaging. Mainly because of sunlight, high temperature environment will reduce the shelf life of food, destroy the vacuum degree of vacuum packaging products, because food will expand and contract.
Related to the quality of vacuum packaging bags
This is also a factor that affects the shelf life of vacuum-packed foods. Vacuum packaging bags with large air permeability and easy aging are not as long-lasting as cooking-resistant vacuum packaging bags.
Studies have shown that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction speed of microorganisms decreases sharply. When the oxygen concentration in the package is less than or equal to 0.5 percent, most microorganisms will be inhibited and stop multiplying.
In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Oils and fats contain large amounts of unsaturated fatty acids. Oxidation causes the food to taste and deteriorate. In addition, oxidation also causes the loss of vitamins A and C. The unstable substances in the food coloring are affected by oxygen, making the color darker.
If the vacuum degree of the cooked food italian vacuum packaging machine is good, in addition to external factors need to pay attention, and the different processing technology and equipment quality of the vacuum packaging machine are also closely related. Consumers should not only listen to one-sided words, if the conditions permit, they can go to the manufacturer's field visits.
Vacuum packaging machines for cooked food are used more often, because the cooked food produced by the factory invests a large amount of raw materials for batch production. Once the shelf life is involved, high temperature cooking and other means to extend the shelf life are considered, and then vacuum packaging is used.
What are the factors that affect the vacuum degree of cooked food vacuum packaging machine?
Related to vacuum packaging machine
The vacuum degree of common commercial vacuum packaging machines is 600-50PA, and the price of supporting vacuum pumps is also different. The high-priced vacuum packaging machine has a high vacuum degree, which is unmatched by low-cost equipment.
Related to production process equipment
Different manufacturers have different processes and different high-temperature equipment. To extend the shelf life of vacuum-packed foods, professional high-pressure cooking pots must be used to ensure that bacteria are eliminated.
Related to storage and transportation temperature
Temperature is one of the important factors affecting the quality of cooked food. The words "stored in a cool place" can be seen on the daily deli packaging. Mainly because of sunlight, high temperature environment will reduce the shelf life of food, destroy the vacuum degree of vacuum packaging products, because food will expand and contract.
Related to the quality of vacuum packaging bags
This is also a factor that affects the shelf life of vacuum-packed foods. Vacuum packaging bags with large air permeability and easy aging are not as long-lasting as cooking-resistant vacuum packaging bags.
Studies have shown that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction speed of microorganisms decreases sharply. When the oxygen concentration in the package is less than or equal to 0.5 percent, most microorganisms will be inhibited and stop multiplying.
In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Oils and fats contain large amounts of unsaturated fatty acids. Oxidation causes the food to taste and deteriorate. In addition, oxidation also causes the loss of vitamins A and C. The unstable substances in the food coloring are affected by oxygen, making the color darker.
If the vacuum degree of the cooked food italian vacuum packaging machine is good, in addition to external factors need to pay attention, and the different processing technology and equipment quality of the vacuum packaging machine are also closely related. Consumers should not only listen to one-sided words, if the conditions permit, they can go to the manufacturer's field visits.
