摘要
真空包装技术的原理是通过抽取包装内的空气或置换包装内的气体,然后使用非渗透性包装膜进行密封包装。真空包装的主要目的,是防止细菌、胞子或酵母在存氧的环境下生长并导致食物败坏。据实验室数据指出,优异的真空包装可延长一般冷藏食品的货架期达3～5倍。另一方面。
Nowadays,meat,fish,cheese,salami,fresh pasta,fruit,cakes are presented in a wide and expanding market in a new format vacuum-sealed or modified atmosphere pack.The high performance thermoforming machines for vacuum-sealed packing is thus capable to satisfy the requirements of a vast range of customers that need a rapid and reliable vacuum packing.
出处
《中国食品工业》
2002年第1期51-51,共1页
China Food Industry
