Overview: With the development of science and technology, vacuum technology is increasingly used in the food industry. Vacuum technology is known as the sunrise industry of the 21st century. As a comprehensive interdisciplinary subject, it has a wide range of applications in transportation, environmental protection, drying, storage, processing, etc., and various new processes and methods closely related to vacuum technology. New technologies and new equipment show their unique advantages and features.
The term "vacuum" is translated from the Latin vacuo, and its meaning is nothingness. In fact, vacuum should be understood as a space where gas is thin. In a given space, the state of the gas below one atmospheric pressure is collectively referred to as vacuum. The degree of gas thinness in a vacuum state is called a degree of vacuum, and is usually expressed by a pressure value.
According to the national standard GB3163 formulated by China, the vacuum area is roughly divided as follows:
Low vacuum area 105~102Pa (760~1torr)
Medium vacuum area 102~10-1Pa (1~10-3torr)
High vacuum area 10-1~10-5Pa (10-3~10-7torr)
Ultra-high vacuum area <10-5Pa (<10-7torr)
At present, the application of vacuum technology in the grain industry is mainly concentrated in the middle and low vacuum areas. It is reflected in a series of production activities such as grain clearing, drying, storage, transportation and processing after grain production, which is conducive to increasing the effective output of grain, improving or protecting food quality and improving system treatment efficiency.
Vacuum packaging (vacuumpackaging)
Vacuum packaging is a packaging method in which an article is placed in an airtight container and a vacuum is applied before the container is sealed, so that there is substantially no air in the sealed container. The vacuum packaging method is also called a vacuum packaging method or an exhaust packaging method. This kind of packaging can block the outside water vapor from entering the packaging container, and also prevent the presence of humid air inside the sealed moisture-proof package and condensation when the temperature drops. Vacuum packaging should be used to avoid excessive vacuum.
The general raw grain and grain processed goods can be vacuum packed. Vacuum packaging can not only reduce or reduce the oxidation, discoloration and odor of the food, but also inhibit the growth of certain molds and bacteria.
At present, the processing and preservation of grain and oilseeds are still basically in a low-level and extensive state, and the refrigeration conditions in China cannot be compared with the developed countries such as the United States and Japan, which causes a large loss of agricultural products and waste of resources. Vacuum packaging can maintain the quality and nutrients of food and agricultural products, and is highly valued by the food industry.
In addition to controlling the external temperature and sterility, vacuum packaging is more important to control the proper gas environment for food to achieve the desired preservation. The main methods are mechanical extrusion, suction pipe degassing and other methods. Either way, the air in the bag is taken out and then heat sealed. Its main features are: reduce the oxygen content in the bag, inhibit the growth and development of mold and bacteria, control the deterioration of food, and achieve the purpose of preservation and quality preservation. In addition, after vacuum packaging, it can also resist mechanical pressure and reduce oscillation, which is beneficial to long-distance transportation and sales.
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