當前位置：
西(xi)安(an)食品(pin)(pin)真空(kong)(kong)(kong)包(bao)(bao)(bao)裝袋技術是把(ba)食品(pin)(pin)裝入氣(qi)密性(xing)(xing)包(bao)(bao)(bao)裝容(rong)器或袋內(nei)(nei)，然后將包(bao)(bao)(bao)裝袋內(nei)(nei)的(de)空(kong)(kong)(kong)氣(qi)排除，造(zao)成一定的(de)真空(kong)(kong)(kong)度，再(zai)進行密封性(xing)(xing)封口(kou)的(de)一種(zhong)包(bao)(bao)(bao)裝方法。真空(kong)(kong)(kong)包(bao)(bao)(bao)裝的(de)主要(yao)作用是除氧，以利(li)于防(fang)止(zhi)食品(pin)(pin)變質。其原(yuan)理也(ye)比較(jiao)簡單(dan)，因食品(pin)(pin)霉腐變質主要(yao)由微(wei)(wei)生(sheng)(sheng)物的(de)活動(dong)造(zao)成，而(er)大多(duo)數微(wei)(wei)生(sheng)(sheng)物(如霉菌和酵母菌)的(de)生(sheng)(sheng)存(cun)是需要(yao)氧氣(qi)的(de)，而(er)真空(kong)(kong)(kong)包(bao)(bao)(bao)裝就是運用這(zhe)個原(yuan)理，把(ba)包(bao)(bao)(bao)裝袋內(nei)(nei)和食品(pin)(pin)細胞內(nei)(nei)的(de)氧氣(qi)抽掉，使微(wei)(wei)生(sheng)(sheng)物失(shi)去“生(sheng)(sheng)存(cun)的(de)環境”。
