How long does the vacuum-packed food last? Combert tells you

How long does the vacuum-packed food last? How many days is the warranty period? This is a difficult question to answer. It is related to the type of food and the pre-treatment of the food before vacuum packaging. Different types of food, or different pre-treatment processes, are stored at different temperatures after vacuum packaging. For example, if you store food for two days at room temperature, it should probably be fresh agricultural by-products or slightly processed meat products. If it is, vacuum porridge can be extended for six days, and some can be extended to eighteen days. To be shorter, dried fruit for a long time, even more than 12 months, for specific products, should be experimented.

The following mainly talk about the preservation principle of vacuum packaging, in order to understand the problem of shelf life:

The main function of vacuum packaging is to remove oxygen, which is beneficial to prevent food from returning. The principle is also relatively simple. Because the deterioration of food mold is mainly caused by the activity of microorganisms, the survival of most microorganisms (such as mold and yeast) is needed. Oxygen, and vacuum packaging is the use of this principle, the oxygen in the packaging bag and food cells are removed, so that the microbes lose the living environment, the experiment proves: when the oxygen concentration in the packaging bag ≤ 1%, the growth of microorganisms and The breeding rate drops sharply, the oxygen concentration is ≤0.5%, and most microorganisms will be cultured and stop breeding. (Note: Vacuum packaging can not control the anaerobic bacteria's reproduction and enzyme reaction caused by food deterioration and discoloration, so it needs to be supplemented with other aids. Combination of methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.)

Vacuum deoxidation out of the growth and reproduction of tanning microorganisms, another important function is to prevent food oxidation, because the oily foods contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen, which makes the food taste and deteriorate. Oxidation also causes loss of vitamin A and vitamin C. The unstable substance in food coloring is affected by oxygen, which makes the color of the eyes dark. Therefore, oxygen removal can effectively prevent food from spoiling and maintain its color, aroma and nutritional value. A certain degree of vacuum is achieved, which is the same effect. !