Permeability is not meet the food packaging bags, affect it so much!

It is well known that oxygen for food quality has a great influence, and some food packaging ( Such as carbonated drinks, coffee, etc. ) Also have strict requirements to through the amount of carbon dioxide, thus controlling the permeability of food packaging and packaging of internal organic gas content has become one of the main task of food packaging. Gas through the impact on the quality of food packaging contents: 1, cause fat in the food to oxidation, the oxidation can even under low temperature conditions. Oil peroxide oxidation to produce, not only lose food edible value, and will happen yixiu, produce toxic substances. 2, most of the food bacteria reproduction growth due to the presence of oxygen, causing the deterioration of food. 3, in the process of circulation of fresh fruits and vegetables in order if you don't take the necessary protective measures, fruits and vegetables will absorb oxygen for respiration to emit carbon dioxide and water, and consume a part of nutrition, make vegetable, fruit overripe, soft, the flavor changes, and so on and so forth. 4, at room temperature, the oxidation of Browning reaction much faster than heating Browning. For food flavor, such as enrichment broth of Browning discoloration and easy oxidation of food, even if there is a small amount of residual oxygen, can also cause Browning, make the loss or deterioration of food flavor. 5, carbonated drinks, beer, coffee, juice and other products in addition to the sensitive to oxygen, carbon dioxide also has a great influence on its quality. Thus, almost all food permeability has a strict requirements for food packaging, so must be strictly controlled in the production of food packaging air-tightness, can be delivered to the customer satisfaction products.
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