Vacuum packaging, also known as vacuum sealing, is a method where products are placed into an airtight container, and air is removed before sealing. This process creates a near-vacuum environment inside the package, effectively reducing oxygen levels. The technique is also referred to as degassing or pressure-reduction packaging. By eliminating air, vacuum packaging prevents moisture from entering the container and avoids condensation when temperature changes occur. However, it's important not to apply excessive vacuum pressure, as this could damage delicate items.
This type of packaging is widely used for raw grains, processed foods, and other perishable goods. It helps slow down oxidation, discoloration, and spoilage, while also inhibiting the growth of bacteria and mold. In China, food preservation methods are still developing, and refrigeration facilities lag behind those in developed countries like the U.S. and Japan. As a result, there is significant waste in agricultural products. Vacuum packaging offers a solution by maintaining freshness, quality, and nutritional value, making it highly valued in the food industry.
Beyond temperature control and sterility, vacuum packaging focuses on creating an optimal gas environment for long-term preservation. Common techniques include mechanical extraction, straw degassing, and heat-sealing after air removal. The main benefits include reduced oxygen levels, which inhibit microbial growth, and improved resistance to mechanical stress, making it ideal for long-distance transport and retail.
Vacuum storage, another key application, involves using suction devices to remove air from grain piles, lowering oxygen levels to create a low-pressure environment. This method is different from controlled atmosphere storage, as it only affects air density, not the composition. Vacuum storage helps prevent enzyme activity, bacterial growth, and pest infestation. It is commonly used in enclosed warehouses, where cooling and depressurization are combined to extend the shelf life of stored products.
Vacuum bursting shell technology is used for shelled nuts like chestnuts and sunflower seeds. After washing and sorting, the materials are placed in a vacuum chamber. Under vacuum conditions, moisture evaporates, reducing the material’s strength and increasing brittleness. When heated, the internal moisture vaporizes, causing the shell to rupture. This method is efficient, hygienic, and preserves the original texture and flavor of the kernels. It significantly reduces cracking and loss compared to traditional methods, with a high blasting rate over 90%.
Vacuum drying is a process that uses low-pressure environments to remove moisture from materials. By lowering the boiling point of water, it allows for gentle drying at lower temperatures, preserving the structure and nutrients of the product. This is especially beneficial for heat-sensitive materials. Techniques such as vacuum freeze-drying involve first freezing the material and then sublimating ice under vacuum, ensuring minimal damage to the product’s appearance, taste, and nutritional content.
In conclusion, the application of vacuum technology in the food industry holds great potential. From packaging and storage to processing and drying, vacuum methods offer sustainable and effective solutions. With continued research and development, vacuum technology can play a vital role in improving food safety, reducing waste, and supporting the growth of China’s food industry. The field is rapidly evolving, and further exploration is needed to fully realize its benefits.
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