外置手扣大米塑料袋
外置手扣大米塑料袋

详细说明:

真空袋的首要效果是除氧,以有利于避免食物蜕变,其原理也比较简单,因食物霉腐蜕变首要由微生物的活动形成,而大多数微生物(如霉菌和酵母菌)的生计是需求氧气的,而真空包装就是运用这个原理,把包装袋内和食物细胞内的氧气抽掉,使微物物失去“生计的环境”。试验证明:当包装袋内的氧气浓度≤1%时,微生物的成长和繁衍速度就急剧下降,氧气浓度≤0.5%时,大多数微生物将受到按捺而中止繁衍。(注:真空包装不能按捺厌氧菌的繁衍和酶反响引起的食物蜕变和变色,因而还需与其它辅佐办法结合,如冷藏、速冻、脱水、高温灭菌、辐照 灭菌、微波灭菌、盐腌制等。)真空除氧除了按捺微生物的成长和繁衍外,另一个重要功用是避免食物氧化,因油脂类食物中含有大量不饱和脂肪酸,受氧的效果而氧化,使食物变味、蜕变,此外,氧化还使维生素A和C损失,食物色素中的不稳定物质受氧的效果,使色彩变暗。所以,除氧能有效地避免食物蜕变,坚持其色、香、味及营养价值。 

The primary effect of the vacuum bag is deoxidization, which is beneficial to avoid food decaying. The principle is also simple because the molting of food is formed primarily by the activity of microbes, while most microorganisms (such as mould and yeast) are required to produce oxygen. The removal of oxygen from cells makes microbodies lose the "living environment". The test shows that when the oxygen concentration in the bag is less than 1%, the growth and propagation speed of microorganism drops sharply. When oxygen concentration is less than 0.5%, most microbes will be suppressed to stop reproduction. (Note: vacuum packaging can not inhibit the reproduction of anaerobes and the change and discoloration of food caused by enzyme reaction, so it is necessary to combine with other auxiliary methods, such as cold storage, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.). In addition to controlling the growth and reproduction of microbes, vacuum deoxidization is another important function to avoid food oxidation. The oxidation of a large amount of unsaturated fatty acids in the oils and fats, the effect of oxygen, the taste and transformation of food, and the loss of vitamin A and C, and the effect of oxygen on the unstable substances in the food pigments. Fruit, darkening the color. Therefore, deoxidization can effectively avoid food metamorphosis and stick to its color, aroma, taste and nutritional value.

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