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The difference between gas adjustment preservation (fresh-keeping) and radiation preservation scheme

Date:2018-01-24 Author: Click:

The difference between gas adjustment preservation (fresh-keeping) and radiation preservation scheme


In fact, the similarities and differences between the two preservation methods have been seen from the names. Both are widely used for fresh-keeping, but the ways of implementation are different, so there are many differences between the relative application scope and the effect.

One. Working principle:

1、 Irradiation: food radiation (or irradiation) sterilization is a dose of ionizing radiation using extremely short wavelength to sterilize food (including raw materials), Radioactive isotopes of radioactive isotopes cobalt 60 and cesium 157 are irradiated by gamma rays or beta rays emitted by low energy accelerators to irradiate packaged foods. Delays in the development of some physiological processes (such as germination and maturation) of fresh foods, or deals with insecticidal, sterilizing, sterilizing, and mildew proofing of food, so as to extend the storage time and stabilize and improve the quality of food.

2、Gas regulation: as the name suggests, it is to use the way of controlling the proportion of gas to achieve the purpose of storage. Gas storage technology is by adjusting the ambient gas to prolong storage life and shelf life of food technology, its basic principle is that in the closed system, is different from the normal components of the air conditioned gas through a variety of regulation, inhibition of food spoilage and physiological and biochemical processes lead to microbial activity.

Two. Scope of application:

1、Irradiation is mainly used as follows:aseptic food for patients; dehydrated products; moon cake, bagged meat products, preserved fruit; frozen squid, frozen shrimp, frozen crab, frozen frog legs; slimming tea, ginseng, pollen, ganoderma tea, oral beauty and health care food

2、Gas regulation,In particular, deoxidization preservative with deoxidizer as the main representative,is mainly used for the Mid Autumn Festival moon cake, cake, pie pastry food; all kinds of fried food or fat rich foods, can effectively prevent the food mildew and oil rancidity, keep the original color and flavor; melon seeds, peanuts, walnuts, pistachios, pine nuts, red dates, almonds and other nuts like food, can prevent oil rancidity and aroma loss of these foods; tea, red dates, tobacco, herbs, dried vegetables, grain and other food, can prevent the Chen Hua, aging and moth, mildew; sausage, bacon, ham, dried meat floss, dried beef and other meat products that can prevent rancidity of these foods, leather fur; cultural relics files mildew, pest control, deaerator rust prevention of electronic components, instrumentation.

Three. The advantages and disadvantages of the two schemes:

1-1、The advantages of irradiation preservation:

(1) It can reduce the microbial level and prevent the harm of mold and so on.

(2)The ray penetrability is strong and can be sterilized without opening food packaging.

1-2、The advantages of deoxidization and fresh-keeping:

(1) The investment is small and the cost is low. It does not need to add machine and equipment, and does not increase the cost of fixed investment, and the cost is low.

(2)The operation is simple. The use of deoxidizing preservatives to preserve food is simple and does not increase other complex processes, and the requirements for the technical level of the staff are not high.

(3) The fresh-keeping time is long. Compared with the scheme of vacuum, nitrogen filling and irradiation preservation, the preservative time of deoxidizing preservative is longer. In the process of food storage, the external environment infiltration and the internal residual oxygen can cause the deterioration of food quality. The use of deoxidizer and fresh-keeping agent can effectively prolong the shelf life of food, because the oxygen inside and outside can be absorbed and consumed, and the adverse effects of oxygen will be eliminated or reduced, which will inhibit microbial propagation to a great extent, and also provide multiple functions such as humidity control.

(4) The flavor is good. The oxygen free  atmosphere ensures the stability of the substances and flavors in the food. For the flavor food, the most important value of deoxidizer is to keep the stability and controllability of food flavor through the control of anaerobic control, and the second is to prevent the bacteria from mildew. From this point of view, deoxidizer is a versatile scheme compared to the irradiation scheme.

2-1、The disadvantages of irradiation preservation:

(1) The cost of transportation and storage is increased by transportation of food products to the irradiated factory for two processing.

(2) The efficiency is low, the irradiation time is required, and the circulation rate of the product is limited.

(3)The effect of sterilization is limited, irradiation only reduces the initial total colony of food, and no longer produces effect on the reproduction of subsequent microorganisms.

4)  It will bring some side effects. Irradiation will affect all kinds of food colorants, or cause food color change. It will cause special aroma loss, even produce "radiation odour", accelerate the decomposition and oxidation of all kinds of flavor substances.

(5)  Must be identified (GB7718-2011, the ionization energy of ionizing radiation or processed food, should be marked "food irradiation" in the name of the food, after all around) is the use of radioactive substances as a means of processing food, consumers may have doubts, such as fear of radiation residue problem.

(6) The process control is complicated. It is necessary to increase the corresponding control procedures, documents and records, and the special person is responsible for increasing the difficulty of operation and the risk factor.

2-2、The disadvantages of deoxidization:

(1) There is little risk of leaking and eating probability.

(2) The quality difference between the deoxidizer preservative suppliers is great, and the supply chain is difficult to control.

(3) The total number of initial colonies in the packaging could not be controlled, and the reproduction of the subsequent colonies could only be inhibited.

Four. Conclusion:

From the above analysis, the two preservative schemes have unique efficacy and good application prospects. Further, taking food (nuts and dried fruit as an example), the deoxy preservation scheme is more suitable for the preservation of food flavor.