Oxygen Gas Absorber for Roast Food
Roast Food generally refers to a large category of pasta products which adopt baking process，and it's made from wheat flour and other grains as the basic raw materials through the baking process. Although the range of baked food is broad, variety is various, form is different, flavor is different, but can be divided into three kinds of products mainly:bread, pastry, biscuit and so on .
The preservation of such foods is a major problem because they contain a variety of fats, sugars, proteins, other readily oxidizable substances and anaerobic microorganisms.
Generally speaking, the reasons of food deterioration are just as follows:
1,The spoilage of food caused by the reproduction of microorganism, in which microorganism is the main factor. It's metamorphosis mechanism is that corrupt microorganisms often use protein as the plastic material that constitutes its body and as the source of energy intake. Under the action of corrupt microorganisms (enzymes secreted by microorganisms), complex macromolecules gradually decompose into low molecular substances and produce abnormal odors, change the original color and shape, and produce toxic substances at the same time.
2,Food spoilage is caused by the internal enzymes of food, which often contain lipase, protease, amylase, polyphenol oxidase and peroxidase, etc. These enzymes will accelerate the metabolism of food and cause food to deteriorate gradually.
3, It is caused by the role of oxygen in the air of the oxidative rancidity of food deterioration such as grease, vitamin of the oxidation, the oxidation and color pigment, such as natural oils spontaneously in air oxidation, table and the phenomenon of bitter taste, is called the rancidity (or clam), the reason is the unsaturated fat acid oxidation by oxygen in the air slowly, generating peroxide, peroxide to decompose to produce low aldehyde and carboxylic acid, which make the fat produces an unpleasant smell and taste. The deterioration mechanism is that unsaturated acids can be slowly oxidized by oxygen in the air, which is often called automatic oxidation. Lipids, especially those containing a large amount of unsaturated acid, are prone to be oxidized, and with oxidation, their nutritional value decreases, resulting in toxicity.
So preserving these roast foods can start with the following:
1: cryopreservation;Microorganisms, though able to grow at low temperatures, have a very slow metabolism and slow rate of growth and reproduction, making them slow to cause the deterioration of refrigerated foods. Pay attention to temperature control when storing at low temperature, generally speaking, the lower the temperature, the longer the preservation.
2: Using deoxidizer to reduce the oxygen content in the package. Most of the microorganisms growing inside food materials should be anaerobic. These anaerobic microorganisms are closely related to O2. Generally speaking, in the aerobic environment, microorganisms carry out aerobic respiration, grow and metabolize rapidly, and food deteriorates quickly. In the absence of O2, food spoilage caused by anaerobic microorganisms is slow. The existence of O2 determines whether facultative anaerobe grows rapidly or slowly. For example, when the Aw value is 0.86, staphylococcus aureus cannot grow or grows very slowly in the presence of oxygen. It grows well in aerobic conditions.
At the same time, it can reduce the oxidation of oil in roast food, prevent food surface discoloration and food flavor and so on.