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Brief introduction of modified atmosphere packaging machine

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I. preservation principle of compound modified atmosphere preservation packaging machine
1. Compound modified atmosphere preservation packaging is also known as gas replacement packaging, which is internationally known as map packaging. The principle of compound modified atmosphere packaging machine is to use compound fresh-keeping gas (2-3 gases are mixed according to the characteristics of food) to replace the air in the packaging box or bag, change the external environment of the food in the box (bag), inhibit the growth and reproduction of bacteria (microorganisms), slow down the metabolism of fresh fruits and vegetables, and prolong the fresh-keeping period or shelf life of food
2. The modified atmosphere fresh-keeping gas is generally composed of carbon dioxide (CO2), nitrogen (N2), oxygen (O2) and a small amount of special gas. CO2 gas can inhibit the growth and reproduction of most spoilage bacteria and molds, and is the main bacteriostatic component in the protective gas; O2 can inhibit the growth and reproduction of most anaerobic spoilage bacteria, maintain the color of fresh meat, maintain the aerobic respiration of fresh fruits and vegetables and maintain freshness; N2 is an inert gas and does not work with food. As a filling gas, N2 forms a composite fresh-keeping gas with CO2, O2 and special gases. The composition and proportion of fresh-keeping gas are also different for different foods, fruits and vegetables
II. Technical key of modified atmosphere packaging machine
for a qualified compound modified atmosphere fresh-keeping packaging machine, there are two key technical indicators that must meet the corresponding requirements: first, the gas replacement rate should be high, and second, the error rate of gas mixing accuracy should be low. Whether the quality of compound modified atmosphere fresh-keeping packaging equipment is qualified or not needs to be judged by these two key indicators. The modified atmosphere fresh-keeping gas is generally composed of carbon dioxide (CO2), nitrogen (N2), oxygen (O2) and a small amount of special gas. Carbon dioxide can inhibit the growth and reproduction of most spoilage bacteria and molds and slow down the metabolism of fresh fruits and vegetables. It is the main antibacterial component in fresh-keeping gas; Oxygen can inhibit the growth of most anaerobic bacteria, maintain the color of fresh meat, maintain the aerobic respiration of fresh fruits and vegetables and maintain freshness; Nitrogen is an inert gas and does not work with food. As a filling gas, it forms a composite fresh-keeping gas with carbon dioxide, oxygen and special gases. Different foods, fruits and vegetables require different components and proportions of fresh-keeping gas. When using compound modified atmosphere packaging equipment for fresh-keeping packaging of food, fruits and vegetables, it is necessary to have a reasonable requirement for gas mixing accuracy error and gas replacement rate. In the standard of advanced compound modified atmosphere fresh-keeping packaging equipment in developed countries, the gas replacement rate is required to be more than 98%, and the mixing accuracy error rate of fresh-keeping gas is less than 2%. This is because the above two indicators play a vital role in the preservation of food, fruits and vegetables. Examples are as follows:
example 1: when modified atmosphere fresh-keeping packaging litchi, the mixing ratio of fresh-keeping gas is: the concentration ratio of oxygen (O2) is 4% ~ 6%; The proportion of carbon dioxide (CO2) concentration is 3% ~ 5%, and the injury concentration is 8%; The rest is the filling gas nitrogen (N2); If the O2 concentration is low, anaerobic respiration will occur, resulting in Litchi Fruit Fermentation and tissue necrosis; High O2 concentration or low CO2 concentration inhibited the decline of litchi metabolism and shortened the fresh-keeping period; High CO2 concentration (& gt; 8%) will cause damage to peel and fruit and accelerate litchi deterioration
example 2: for modified atmosphere fresh-keeping packaged pickles (cooked food), the mixing ratio of fresh-keeping gas is: nitrogen (N2) 64% ~ 66%, carbon dioxide (CO2) 34% ~ 36%, and the gas replacement rate is ≥ 98%. Since the growth and reproduction of many microorganisms (bacteria) requires O2, reducing the oxygen content can slow down the reproduction rate of bacteria (except anaerobic bacteria). The experiment shows that the reasonable mixture of N2 and CO2 forms a protective layer with broad-spectrum bacteriostasis, color and taste preservation on the food surface, and the pickles can be kept fresh under low oxygen environment. Therefore, when the error rate of gas mixing accuracy and replacement rate can not reach the index, its bacteriostatic and fresh-keeping effect is basically invalid
III. advantages of modified atmosphere preservation over other preservation (quality assurance) methods
the common preservation (or quality assurance) methods of food are: (1) chemical preservation; (2) Freezing preservation; (3) Vacuum and high-temperature sterilization with good quality; (4) Vacuum and nitrogen filling fresh-keeping; (5) Compound modified atmosphere preservation; (6) Natural biological preservation
among the above six preservation (quality assurance) technologies, chemical preservation is the use of chemical agents to prevent corrosion and bacteriostasis, but consumers are limited due to their concern about the side effects of preservatives; The disadvantage of frozen preservation is that the taste of food changes after freezing; The disadvantage of vacuum high-temperature sterilization is that it destroys the unique taste, taste and nutrition of food; Nitrogen filled packaging can better maintain the taste, taste and nutrition of food, but the fresh-keeping period is very short. If the fresh-keeping period needs to be extended, it needs high-temperature sterilization after packaging, and the taste changes greatly. Compound modified atmosphere preservation is a new preservation technology developed on the basis of the above tradition, which has certain requirements for the packaging environment. Its characteristic is that it does not need high-temperature sterilization. Therefore, compound modified atmosphere preservation can ensure the taste, taste and nutritional components of the original food, and truly ensure the original juice, flavor and appearance of the food
IV. application scope
(1) fresh fruits and vegetables, mushrooms; (2) All kinds of pickled vegetables, fried vegetables and fish products; (3) Moon cakes, cakes, bean products; (4) Fresh livestock, poultry and aquatic products; (5) Pickles, pickled products; (6) Tea, Chinese herbal medicine and local products; (7) All kinds of food to be kept fresh in the supermarket distribution center
v. fresh keeping period of various foods (for reference):
1. After harvest, fresh fruits and vegetables, mushroom fruits and vegetables still maintain the metabolic and respiratory activities of absorbing O2 and discharging CO2. For example, the decrease of O2 content and the increase of CO2 content in the package can make the fruits and vegetables maintain weak aerobic respiration without anaerobic respiration, delay the aging process of fresh fruits and vegetables, reduce the metabolic rate, and prolong the fresh-keeping period. The fresh-keeping gas of modified atmosphere packaging of fresh fruits and vegetables is composed of O2, CO2 and N2. The preservation period of modified atmosphere packaging is determined according to the variety and freshness of fruits and vegetables, such as strawberry, mushroom, litchi, peach, leafy vegetables, etc. The fresh-keeping period at 0-4 ℃ is 10-30 days. Low resistance diaphragm is adopted
2. The preservation of Western-style livestock and poultry cooked food products, pickled vegetables, fried vegetables, stews, fast food and other cooked food products in cooked food products requires preservation and preservation and maintaining the original flavor. The fresh-keeping gas is general
ly composed of CO2, N2 and other gases. After modified atmosphere packaging, the fresh-keeping gas forms a protective film on the food surface, so as to achieve bacteriostasis and fresh-keeping, and maintain the food nutritional components and the original taste, taste and shape. Under 20 ℃, the fresh-keeping period is more than 5-10 days; Under the condition of 0-4 ℃, the fresh-keeping period is 30-60 days; After pasteurization (about 80 ℃), the fresh-keeping period at room temperature is more than 60-90 days. High resistance diaphragm is required. Using modified atmosphere packaging combined with natural biotechnology can achieve ideal results
3. The deterioration of baked food is mainly mildew. The preservation requirements are to prevent mildew and maintain flavor. The preservation gas is composed of CO2 and N2. The fresh-keeping period of rice noodles such as cake and bread at room temperature is 15-60 days; The fresh-keeping period of moon cakes at room temperature is 30-90 days; The steamed bread packaging film needs to adopt the composite plastic film with high barrier to gas to maintain the gas concentration in the package. Combined with natural biotechnology, the fresh-keeping effect is doubled
4. The modified atmosphere packaging gas of fresh livestock and poultry, fresh pigs, cattle and mutton is composed of CO2, O2 and other gases. High concentration of O2 oxidizes myoglobin in meat to oxygenated myoglobin, which can keep fresh meat bright red; CO2 is used for bacteriostasis and corrosion prevention. The fresh-keeping period at 0-4 ℃ is 7-30 days. Fresh poultry use CO2, N2 and other fresh-keeping gases, and the fresh-keeping period can reach 15-30 days. With natural biotechnology, it can be sold at room temperature for 2-5 days
5. Aquatic products such as fresh aquatic products, seafood and fresh fish are perishable foods with high moisture content. Anaerobic bacteria are one of the corruption factors of fresh aquatic products during low-temperature storage and produce toxins harmful to human health. The fresh-keeping gas consists of O2, CO2 and N2. The modified atmosphere packaging of fatty fish is the main factor of corruption and deterioration, and the protective gas is composed of CO2 and N2. The fresh-keeping period of modified atmosphere packaging of fresh aquatic products at 0-4 ℃ is 15-30 days according to the variety and freshness. The packaging film shall be a composite plastic film with high barrier to gas to maintain the gas concentration in the packaging
6. Pickles and pickled products pickles are easy to oxidize, mildew and deteriorate in the air. In the process of pickling (soaking), add an appropriate amount of natural biological agents. After modified atmosphere packaging, they can be kept fresh for 30-180 days at room temperature. The fresh-keeping gas consists of CO2 and N2

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