Food vacuum packaging and vacuum inflatable flexible packaging applications

The main function of vacuum packaging is to remove oxygen, which is beneficial to prevent food spoilage. The principle is also relatively simple, because the deterioration of food mold is mainly caused by the activity of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen. Vacuum packaging is the use of this principle to remove oxygen from the inside of the bag and the food cells, so that the microorganisms lose the "environment of survival." The experiment proves that when the oxygen concentration in the package is ≤1%, the growth and reproduction speed of the microorganisms drops sharply, the oxygen concentration is ≤0.5%, and most microorganisms will be inhibited and stop breeding. (Note: Vacuum packaging can not inhibit the deterioration and discoloration of food caused by anaerobic bacteria reproduction 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 Pickled, etc.)

In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxidation is another important function to prevent oxidation of foods. Oils and fats contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen to make foods taste and deteriorate. In addition, oxidation also causes loss of vitamin A and vitamin C, and unstable substances in the food coloring matter are subjected to oxygen to darken the color. Therefore, oxygen scavenging can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value.

The main function of vacuum air-packing is not only the anti-oxidation and quality-preserving functions of vacuum packaging, but also the functions of anti-pressure, gas-blocking and fresh-keeping. It can effectively maintain the original color, fragrance, taste and shape of food for a long time. Nutritional value. In addition, there are many foods that are not suitable for vacuum packaging, but must be vacuum-filled. Such as crispy and fragile food, easy to agglomerate food, easy to deform oily food, food with sharp edges or high hardness will pierce the bag. After the food is vacuum-insulated, the inflation pressure in the packaging bag is stronger than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed, and does not affect the appearance of the packaging bag and the printing and decoration.

The vacuum inflated package is filled with a single gas of nitrogen, carbon dioxide, oxygen or a mixture of two or three gases after vacuum. Nitrogen is an inert gas that acts as a filling to maintain a positive pressure inside the bag to prevent air outside the bag from entering the bag and to protect the food. Carbon oxide gas can be dissolved in various types of fat or water to form weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as mold and spoilage bacteria. Oxygen inhibits the growth and reproduction of anaerobic bacteria, keeps the freshness and color of fruits and vegetables, and high-concentration oxygen keeps fresh meats bright red.

Vacuum packaging

Salted products: sausage, ham, bacon, plate duck, etc.; pickles: mustard, dried radish, kohlrabi, kimchi, etc.; soy products: dried bean curd, vegetarian chicken, bean paste, etc.; cooked food products: roast chicken, roast duck, beef sauce, etc. Convenient food: rice, instant noodles, cooked vegetables, etc.; soft canned: clear water bamboo shoots, syrup fruit, eight-treasure porridge.

Vacuum inflatable packaging

Tea, nuts, melon seeds, floss, etc.; fried potato chips, puffed food, fruit and vegetable chips, cakes, moon cakes, etc.; various powders, food additives; various native products, valuable Chinese herbal medicines; various dehydrated vegetables .

Vacuum packaging or vacuum inflatable packaging commonly used double-layer composite film or three-layer aluminum thin composite film three-side sealing packaging bag, the thickness of the composite film is generally between 60-96μm, wherein the inner layer is heat-sealing layer, need to have good Heat sealability, thickness between 50-80μm, the outer layer is a sealing layer, need to have good air tightness and printability, a certain strength, thickness between 10-16μm. The inner layer of the composite film is usually made of polyethylene (PE). For example, the high temperature cooking bag is made of high temperature resistant polypropylene (CPP), and the outer layer is usually made of stretched polypropylene (OPP), polyester (PET), nylon (PA), etc. . Some foods such as tea, milk powder, etc. and some high-fat foods need to be blocked by light to prevent the food from being affected by light and change color, aroma and taste. The method is to combine a very thin aluminum foil between the inner and outer substrates. (AL), its air tightness has also been strengthened.

Vacuum or vacuum inflatable packaging machines are commonly used in both cavity and external pumping models. The cavity packaging machine is divided into a vacuum packaging machine and a vacuum inflatable packaging machine. The external drawing packaging machine has several functions such as vacuum packaging and vacuum inflation packaging, so it is also called multifunctional air-conditioning packaging machine. The choice of packaging machine depends on the form of the packaged item, the size of the packaging capacity, the production volume, and the way in which it is packaged. It is best to consult and purchase.

Food vacuum and vacuum aerated flexible packaging technology occupy a certain position in food packaging technology, and some functions and functions cannot be easily replaced by other packaging technologies. China's vacuum packaging technology was developed in the early 1980s, and vacuum inflatable packaging technology began to be used in small quantities in the early 1990s. With the promotion of small packaging and the development of supermarkets, its scope of application will become more and more extensive. Some will gradually replace hard packaging, and the prospects are very promising.

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Chlamydia pneumoniae is an important cause of acute respiratory infections, but may also be associated with chronic diseases (24). Because chlamydia pneumoniae was different from other types of chlamydia, a new name was proposed for the bacterium, chlamydia pneumoniae. Although the overall incidence is unknown, there are an estimated 2 to 5 million cases of pneumonia and 500,000 pneumonia-related hospitalizations in the United States each year, according to CDC estimates. While all age groups are at risk, it is most common in school-age children. In addition, according to some researchers, mycoplasma pneumoniae infection may be associated with atherosclerotic vascular disease, as well as Alzheimer's disease, asthma, and reactive arthritis.

Mycoplasma pneumoniae is one of the smallest free-living microorganisms, intermediate in size between bacteria and viruses (6). Its small genome and size make diagnosis difficult. Bacteria are not visible on Gram staining and cannot be grown on standard bacterial media.

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