公司新聞

制氮機生產(chǎn)的氮氣是如何保鮮食品的？

來源：http://m.xingchangweb.com/ 日期：2021-05-31 瀏覽量：0

TAG：山東制氮機，山東干燥機，山東螺桿鼓風機，山東空壓機，山東自動排水器

我們所食用的食物會生變腐爛都是因為直接或間接與空氣中氧接觸導致的，這就意味著氧氣的存在，是引起食物變質(zhì)的一個重要外部因素，對食物的貯藏有負面影響。

The food we eat will change and rot because of direct or indirect contact with oxygen in the air, which means that the existence of oxygen is an important external factor causing food deterioration, which has a negative impact on food storage.

所以，想要延長食物儲存期限，就要設法人為地將食物與空氣中的氧隔絕開來，避免脂肪等的氧化和微生物的繁殖，從而維持其固有商品價值。

Therefore, in order to extend the storage life of food, it is necessary to isolate the food from the oxygen in the air to avoid the oxidation of fat and the reproduction of microorganisms, so as to maintain its inherent commercial value.

食物的充氣包裝的原理就是如此。氮氣對食物而言，是完全惰性的，它對食物的色、香、味及別的品質(zhì)都不會形成什么任何影響，還能很好地避免細菌、酵母菌和霉菌等的增生與繁殖，避免因這些類微生物對食物的有害作用而可能引起的腐敗變質(zhì)。

This is the principle of inflatable food packaging. Nitrogen is completely inert to food. It has no effect on the color, aroma, taste and other qualities of food. It can also avoid the proliferation and reproduction of bacteria, yeasts and molds, and avoid the spoilage caused by the harmful effects of these microorganisms on food.

還能十分有效地防備食物中油脂的酸敗變、維生素C的氧化分解，以及原有色澤的氧化改動，大大延長各種易腐食物的保質(zhì)期，起到保鮮的效果。

It can also effectively prevent the rancidity of oil in food, the oxidative decomposition of vitamin C, and the oxidative change of original color, greatly extend the shelf life of various perishable foods, and play a fresh-keeping effect.

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公司新聞

制氮機生產(chǎn)的氮氣是如何保鮮食品的？

公司新聞

制氮機生產(chǎn)的氮氣是如何保鮮食品的？

制氮機生產(chǎn)的氮氣是如何保鮮食品的？