How to take effective measures to prevent the oxid

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For example, Saint Gobain high performance plastics (SGPPL) has therefore become the first company to obtain the qualification of TORLON Pai injection molding processor in two different regions of the world. How to take effective measures to prevent the oxidation of "fat food"

oily food is a traditional, unique flavor and popular food. Its oil has nutritional value, but at the same time, it has become the main reason for the deterioration of oily food

under the action of the external environment, Oils and fats are easy to cause oxidative rancidity, which will seriously produce "Khara taste", loss the taste and aroma of food, change the original color of food, reduce the nutritional value of food, and make it inedible

the oxidation and deterioration mechanism of oil is that oil is oxidized by oxygen in the air under the catalysis of ultraviolet light and heat to produce peroxide. Ultraviolet light, humidity and metal ions will further promote the oxidation reaction and decompose the peroxide. Therefore, effective measures must be taken to prevent and stop the oxidation reaction. There are usually the following methods:

1. Select the oil raw materials that are not easy to oxidize to process food, that is, select the oil with low unsaturated bond content to process and manufacture food, or add antioxidants to food

2. Use vacuum packaging or inflatable packaging to minimize the oxygen content in the packaging, or use deoxidizer in the packaging

3. Use shading packaging or aseptic packaging to delay and inhibit the evolution of oxidation reaction. The degree of oil oxidation can be determined by acid value (an) and peroxide value (POV). For example, the oxidation process standard for processing noodles is: the acid value shall not exceed 3, and the peroxide value shall not exceed 30

the key of oily food packaging is how to prevent the oxidation of grease, so removing oxygen from the packaging and keeping the packaging in an oxygen free state during circulation become the key. Usually, oxygen getters are added and vacuum packaging or inflatable packaging is used. All these put forward corresponding requirements for the sealing of packaging materials and seals

whether vacuum packaging or inflatable packaging, the air permeability of packaging materials must be the lowest, and at the same time, its air permeability is least affected by the surrounding temperature and humidity, so as to maintain the stability of the vacuum and atmosphere in the packaging. For example, for the nitrogen filled packaging of oily foods such as peanut butter and sesame paste, if the relative humidity of the environment is below 50%, ordinary cellophane/polyethylene composite materials can be used for packaging. If the relative humidity of the environment is as high as 80%, the oxygen permeability of cellophane/polyethylene will also increase, so it is not suitable to use, and composite materials with an oxygen permeability of less than 10ml/m2.24h should be used, such as Kon (PVDC coated directional nylon) At present, most exhibitors of KPT (PVDC coated cellophane/polyethylene) have received the notice of the relocation of the exhibition hall. Of course, the most ideal packaging material should have both shading and moisture-proof properties, so as to eliminate the promoting effect of humidity and ultraviolet light on the oxidation of grease

oily food is generally packaged with transparent plastic film. Because of its economic and convenient characteristics, 5. The thermal expansion rate is increasingly widely used. However, due to its light permeability (transparency) and oxygen and moisture permeability, especially the oxygen permeability, it will cause the oxidation of oil and affect the shelf life of packaged food. Therefore, the permeability of packaging plastic film, the air content when sealing bags, the change of oxygen partial pressure during storage The quantitative relationship between the oxygen uptake of oil and POV and the volume change of bag has a guiding role in improving the packaging of oil food and improving the shelf life

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