Prevention of swelling of packaged foods

In the course of preservation, packaged foods often swell, which affects the quality of goods and the value of goods.
The main reasons for the expansion are: First, microbial abnormal fermentation, food sterilization is not strict, microbial action on food and fermentation, the production of carbon dioxide gas to expand the content. The second is the physical and chemical changes in the food organization. For example, carbon dioxide is produced after the roasting of coffee beans. During the roasting process, the internal tissues of the hot coffee beans generate fluidity, and the liquid components generate a thermal reaction. The carbon dioxide and water vapor generated are slowly released outside the bag. Within the expansion.
The swelling of packaged foods can be prevented by the following methods: Absorption by carbon dioxide absorption film. The carbon dioxide produced in foods is absorbed by a film such as a polyolefin film such as a carbon dioxide absorbing film. This film can also absorb carbon dioxide in the presence of moisture, and is suitable for fermented foods with high water content, natural cheese, and the like.
Carbon dioxide gas adsorbent absorption method. Put the adsorbent into the bag to absorb the carbon dioxide produced by the food. Japan produces a carbon dioxide gas adsorbent with a ratio of up to 10 times the capacity of absorbing carbon dioxide and absorbing oxygen.
Discharge the gas out of the bag. Can be used: First, there is a small hole in the bag, the law applies only when the food bag pressure is higher than the external pressure, otherwise the bag outside the bag is easy to enter the outside of the food to make food deterioration; Second, the use of breathable materials such as non-woven Cloth and micro-porous membranes have high aeration of packaged foods, and the generated carbon dioxide escapes; third, selective permeation of membranes, so that the proportion of oxygen gas escaping is higher than that of transmitted carbon dioxide; and fourth, suppression gas sterilization method uses retort pouches. The heat sterilization, adding a variety of preservatives, adjusting the pH, controlling the water activity of food; inert gas filling, static bacteria, membrane preservation and other combination applications.
It is not appropriate to use carbon dioxide absorbents and other measures for spoiled foods that are contaminated by microorganisms to produce carbon dioxide, and should be abandoned.