食品保鮮袋存在的意義有哪些？

來源：http://bjtdacyu.cn/ 日期：2024-01-16

食品在常溫下容易變質(zhì)，不能長(zhǎng)時(shí)間保存，所以人們不斷開發(fā)和研究食品保鮮袋技術(shù)，可見，食品保鮮袋技術(shù)對(duì)于我們的日常生活是必不可少的。保鮮二字，指的是食品在貯藏過程中保持新鮮的一切技術(shù)或工藝，而鮮果則代表了新鮮狀態(tài)的具體內(nèi)容，即外在的形態(tài)、顏色、香味等，水果和蔬菜。

Food is prone to spoilage at room temperature and cannot be stored for a long time, so people are constantly developing and researching food preservation bag technology. It can be seen that food preservation bag technology is essential for our daily life. The word "freshness preservation" refers to all the techniques or techniques used to keep food fresh during storage, while fresh fruits represent the specific content of their freshness, such as external form, color, aroma, etc., fruits and vegetables.

食品保鮮袋技術(shù)可分為兩種：物理方法和化學(xué)方法，物理方法是通過低溫制冷、加熱、輻射，化學(xué)方法是防腐，食物腐敗是由有害微生物的破壞引起的，只要?dú)⑺懒擞泻ξ⑸?，食物的保存時(shí)間自然會(huì)延長(zhǎng)，物理方法和化學(xué)方法的結(jié)果是一樣的，就是把有害微生物衍生出來了，把已經(jīng)產(chǎn)生的有害微生物殺死了。

Food preservation bag technology can be divided into two types: physical methods and chemical methods. Physical methods involve low-temperature refrigeration, heating, and radiation, chemical methods involve preservation, and food spoilage is caused by the destruction of harmful microorganisms. As long as harmful microorganisms are killed, the storage time of food will naturally be extended. The results of physical and chemical methods are the same, which means that harmful microorganisms are derived, Kill the harmful microorganisms that have already been produced.

食品保鮮袋技術(shù)的意義在于將保鮮技術(shù)及其研究原理運(yùn)用到我們的生活中，給我們的生活帶來便利，其實(shí)在今天的日常生活中，有冰箱、保鮮袋、保鮮膜、保鮮盒等食品保鮮，我們就方便多了。它們的出現(xiàn)給我們的生活帶來了很多便利，同時(shí)也避免了很多東西被浪費(fèi)的現(xiàn)象。隨著現(xiàn)代科學(xué)技術(shù)的不斷發(fā)展，當(dāng)今的食品保鮮袋技術(shù)也在不斷提高。

The significance of food preservation bag technology lies in applying preservation technology and its research principles to our daily lives, bringing convenience to our lives. In fact, in today's daily life, with refrigerators, preservation bags, preservation films, preservation boxes and other food preservation methods, we are much more convenient. Their emergence has brought us a lot of convenience in our lives, while also avoiding the phenomenon of many things being wasted. With the continuous development of modern science and technology, the technology of food preservation bags is also constantly improving today.

果蔬在收獲后如果不保鮮，由于生理老化、病菌傷害、機(jī)械損傷等原因，很容易腐爛變質(zhì)，據(jù)統(tǒng)計(jì)，世界上果蔬的損失有20% ~ 40%是由于保鮮不足或保鮮技術(shù)差造成的，眾所周知，果蔬在貯運(yùn)過程中不斷進(jìn)行著關(guān)重要的活動(dòng)，主要表現(xiàn)形式就是呼吸作用，保鮮的基本原理是創(chuàng)造適宜的貯藏條件，將果蔬的生命活動(dòng)控制在極低限度，從而延長(zhǎng)果蔬的存活時(shí)間，在果蔬保鮮過程中，溫度控制是很常用的方法，即降低果蔬的貯藏溫度，在不破壞果蔬緩慢而正常的代謝功能的前提下，溫度越低，越能延緩衰老進(jìn)程，但溫度不能太低，否則會(huì)造成凍害，在果蔬保鮮的發(fā)展過程中，人們還采用了氣調(diào)、涂蠟和塑封技術(shù)、、防腐保鮮、脫氧保鮮、植物生長(zhǎng)調(diào)節(jié)、防腐劑的使用等。

If fruits and vegetables are not kept fresh after harvest, they are prone to decay and deterioration due to physiological aging, bacterial damage, mechanical damage, and other reasons. According to statistics, 20% to 40% of the loss of fruits and vegetables in the world is caused by insufficient preservation or poor preservation technology. As is well known, fruits and vegetables constantly engage in crucial activities during storage and transportation, mainly manifested in respiration. The basic principle of preservation is to create suitable storage conditions, Controlling the life activities of fruits and vegetables to a very low limit can prolong their survival time. In the process of fruit and vegetable preservation, temperature control is a commonly used method, which is to lower the storage temperature of fruits and vegetables. On the premise of not damaging the slow and normal metabolic function of fruits and vegetables, the lower the temperature, the more it can delay the aging process. However, the temperature should not be too low, otherwise it will cause freezing damage. In the development process of fruit and vegetable preservation, people also use controlled atmosphere Wax coating and plastic sealing technology, sterilization, anti-corrosion preservation, deoxygenation preservation, plant growth regulation, use of preservatives, etc.

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