No or little use of preservatives in fresh ways - preservatives, food preservation - Food Industry

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Over the past few decades, food preservation is by adding Preservative Achieved, although the Chinese to allow for Food Of Preservative There are over 20, but the phenomenon of excessive use of harm to human or occur. With the improvement of living standards, there is a growing emphasis on food security, and aware of the cumulative preservatives also long-term effects on the human body is still great uncertainty exists, is not completely secure.

Fortunately, Package New materials and packaging technology and enhance, to improve the use of preservatives status possible. By increasing the barrier properties of packaging materials, and the use of modified atmosphere (MAP) / air control (CAP) package, and they can not use or less use of preservatives which can extend the shelf life of fresh food on the results.

First let us look at, in the shelf-life period of the common Food Safety What are the main problem?

1, moldy: This is the mold in sufficient oxygen and moisture conditions, the large population, will lead to food odor, taste, structure and appearance changes, and make food toxic. Such phenomena occur mainly in wet type food products.

2, rancidity deterioration: Food itself gradually corrupt the process of oxidation which will make the smell, taste, structure and appearance changes, and lead to lower nutritional value of food. Such phenomena occur mainly in fatty foods, mainly vitamin products, such as: nuts, after a long storage, there will be oil we are familiar, "rancid" flavor.

3, enzymatic browning: Vegetable food enzyme in the body, temperature, oxygen and light environment of a biochemical reaction occurs, there have been changes in color appearance.

4, taste variation, colony count exceeded:
Carbonated drinks Such as loss of carbon dioxide in the container too fast, affecting taste, and bottle less acidic environment, causing a large number of aerobic bacteria breeding.

For this phenomenon, the latest packaging materials and packaging technology provides us with better means of protection:

First of all, for different products, select the appropriate barrier packaging materials, can prevent the infiltration of oxygen or water vapor, thus preventing food oxidation, or wet the breeding of bacteria; for carbonate Beverages More effective barrier to use of materials and containers of carbon dioxide loss.

Deoxidants is also commonly used means to prevent oxidation, but higher material costs, while oxygen scavenger packaging and identification of security is very important, otherwise, leak or contaminate food, or the consumer eating.

In ensuring barrier and sealing material based on the use of modified atmosphere (MAP) / air control (CAP) packaging, make food preservation, shelf life can be further extended. Compared with oxygen scavenger, modified atmosphere is low-cost and safer method. Modified atmosphere packaging is to protect the gas replacement packaging of air, commonly used to protect gas are:

CO2: to stop the growth of most bacteria and molds
N2: can be off the air, high humidity to prevent bacterial growth within the food packaging, and prevent the oxidation of high-fat foods, "rancid" flavor.

O2: to keep fresh, "natural" color of fruits and vegetables to keep breathing, to prevent the growth of anaerobic bacteria.

Thus, according to the actual needs of individual with certain gases or by mixing several gases, and filled to the food packaging.

Article Source: http://depositarticles.com/

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