The role of clean vegetable modified atmosphere packaging machine

The function of the modified atmosphere fresh-keeping packaging machine for vegetables is to store the fruits and vegetables and cold meat after the modified atmosphere packaging at a temperature of 0 °C - 4 °C. The rate of secretion of toxins by pathogens such as coccus aureus and other pathogens is greatly reduced. In the packaging box that retains a small amount of oxygen, the living body of the fresh meat cells is in a state of low-speed aerobic respiration, so as not to form an anaerobic reaction, and the myoglobin will not brown. In order to be soft, fruits and vegetables are packaged by modified atmosphere, using low oxygen micro-pressure and CO2 antibacterial, so that the speed of aerobic respiration of fresh fruits and vegetables is reduced and they are in a dormant state. In addition, the fruits and vegetables after modified atmosphere packaging are placed in low temperature refrigeration at 0°C-4°C, which further reduces the metabolic rate of living cells of fruits and vegetables, thereby greatly extending their fresh-keeping period. , fruits, vegetables, and cooked foods are products that have been developed for a long time to achieve efficient preservation. At the end of the last century and the beginning of this century, Chinese researchers conducted follow-up research on modified atmosphere preservation technology and made great progress. At present, the modified atmosphere fresh-keeping packaging machines produced in Shanghai and other economically developed areas of my country have advanced technology, which can be compared with similar products in Europe and the United States, and have the advantages of being more suitable for Chinese people's eating habits and high cost performance.

The essence of the modified atmosphere packaging machine is to adjust the mixing ratio of the gas in the packaging box or packaging bag, and effectively isolate the packaged food from harmful bacteria and viruses in the air, so as to reduce the respiration rate of the living body of the packaged food cells, that is, the metabolic rate is reduced to Low, but does not produce anaerobic reaction, which greatly improves the fresh-keeping period of packaged food. The fresh-keeping mechanism of the clean vegetable modified atmosphere packaging machine is mainly from three technical aspects to ensure the delay of the freshness of the clean vegetable modified atmosphere packaging machine: 1. Clean vegetable modified atmosphere packaging 2. Reduce the aerobic respiration rate of living cells, but not vacuum to avoid anaerobic reactions Refrigeration also reduces the activity of living cells and reduces the rate of their aerobic respiration.

The vegetable cleaning project includes vegetable soaking, manual or assembly line mechanical cleaning, cutting vegetables (overweight or irregular vegetables are cut) assembly line air drying and other processes. They have the following negative effects on the treated vegetables:

1. Soaking vegetables in water means lack of oxygen and the risk of rapid cross-infection of harmful bacteria;

2. The cutting process directly brings fatal wounds;

3. The cleaning and air-drying process will inevitably cause mechanical damage and damage to the processed vegetables.

Therefore, it is more difficult to keep vegetables fresh than ordinary raw (untreated) vegetables, and their fresh-keeping period will be shortened. The vegetable cleaning process includes vegetable soaking, manual or assembly line mechanical cleaning, and cutting vegetables (overweight or irregular vegetables are cut) assembly line air-drying. And other processes, they have the following negative effects on the vegetables being processed:

1. Soaking vegetables in water means lack of oxygen and the risk of rapid cross-infection of harmful bacteria;

2. The cutting process directly brings fatal wounds;

3. The cleaning and air-drying process will inevitably cause mechanical damage and damage to the processed vegetables.

Therefore, the editor of Mingwei Machinery tells you that the difficulty of keeping vegetables fresh is higher than that of ordinary raw (untreated) vegetables, and its fresh-keeping period will be shortened. Modified atmosphere packaging, in a low oxygen and high carbon dioxide modified atmosphere environment, can reduce its respiration intensity, inhibit the production of ethylene, delay the senescence of fresh-cut vegetables, prolong the shelf life, and also inhibit the growth of aerobic microorganisms and prevent fresh-cutting. Vegetable corruption. From the production of the net side dishes to the packaging, no washing, no cutting, seasoning, and direct frying. Behind the convenience of customers, it is the result of such a refined machine production line and manpower.