真空保鲜技术是真空技术在食品工业应用的一个重要方面。地球上一切物质大都处在大气的压力下,氮气及氧气是大气中的主要成分,如果我们在一密闭的容器或系统内去除一部分空气,即制造出了一种真空环境,将食品置于真空环境里对食品可以产生以下几种主要效果:①通过减缓食品自身可能发生的化学变化和物理变化,延长食品的保鲜期。②从食品中去除特定的某些物质达到精制的目的。③添加特定的物质于食品之中,增加食品的某种风味或保质期。 在我们的日常生活中,冰箱所起的作用非常重要,利用冰箱的冷冻室虽然可以延长绝大多数食品的保质期,但无法保鲜,因为大多数食品特别是肉类冷冻及解冻后都会在一定程度上影响原有食品的色香味,而放在0～5℃的冷藏室内,不仅食品会互相串味,而且保鲜的时间很短。随着国家经济的发展,人民生活水平的不断提高,在饮食生活中对味觉、视觉已提出了越来越高及越来越多的要求,尤其是希望能够买 Vacuum preservation technology is an important aspect of vacuum technology in food industry applications. Most of the material on the earth is under the pressure of the atmosphere. Nitrogen and oxygen are the main components in the atmosphere. If we remove a part of the air in a closed container or system, we create a vacuum environment and place the food in a vacuum. The environment can have the following main effects on foods: 1 By prolonging the chemical changes and physical changes that may occur in the food, prolonging the shelf life of the food. 2 Remove certain substances from foods for refining purposes. 3 Add specific substances to the food to increase the flavor or shelf life of the food. In our daily life, the role played by the refrigerator is very important. Although the refrigerator freezer can extend the shelf life of most foods, it cannot be kept fresh, because most foods, especially meat, will freeze to a certain extent after thawing. Affect the color and smell of the original food, and in a cold room at 0 ~ 5 °C, not only the food will be cross-taste each other, but the time of preservation is very short. With the development of the country’s economy and the continuous improvement of the people’s living standards, there has been an increasing and increasing demand for taste and vision in the dietary life, especially in the hope of being able to buy