大家都知道，氧氣對(duì)食品質(zhì)量有很大的影響，而且有些食品包裝(如碳酸飲料.咖啡等)對(duì)過(guò)多CO2也有嚴(yán)格的要求，因此，控制食品包裝袋的透氣性以及包裝內(nèi)部的有氣體含量也成為首要任務(wù)。

As we all know, oxygen has a great impact on food quality, and some food packaging (such as carbonated drinks, coffee, etc.) also has strict requirements for excessive CO2. Therefore, controlling the air permeability of food packaging bags and the gas content inside the packaging has also become the primary task.

一、氣體通過(guò)食物中物質(zhì)傳輸?shù)臄?shù)量。

1、 The amount of gas transmitted through substances in food.

1.將食物中的油脂氧化，這種氧化即使在低溫條件下也可以進(jìn)行。過(guò)氧化物發(fā)生的油脂氧化，不僅使食品失去食用價(jià)值，還會(huì)發(fā)生異臭，產(chǎn)生有毒物質(zhì)。

1. Oxidize the oil in food, which can be carried out even at low temperature. The oil oxidation caused by peroxide not only makes the food lose its edible value, but also produces strange odor and toxic substances.

2.食物中的大多數(shù)菌由于氧氣而繁殖，形成食物的潰爛蛻變。

2. Most bacteria in food reproduce due to oxygen, forming the decay and metamorphosis of food.

3.果蔬在貯運(yùn)和流通過(guò)程中，如果不采取必要的保護(hù)措施，果蔬將會(huì)吸收氧氣釋放CO2和水，并消耗一部分營(yíng)養(yǎng)，使蔬菜.生果呈現(xiàn)過(guò)熟.發(fā)軟.風(fēng)味改變等狀況。

3. During the storage, transportation and circulation of fruits and vegetables, if necessary protective measures are not taken, fruits and vegetables will absorb oxygen, release CO2 and water, and consume part of nutrition to make vegetables The fruit is overripe Be soft Flavor change, etc.

4.碳酸飲料.啤酒.咖啡.果汁等產(chǎn)品除對(duì)氧外，CO2對(duì)其質(zhì)量也有重要影響。

4. Carbonated drinks Beer. Coffee. In addition to oxygen, CO2 also has an important impact on the quality of fruit juice and other products.

二、透氣性檢驗(yàn)首要方法介紹。

2、 Introduction to the primary method of air permeability test.

為避免以上情況出現(xiàn)，有必要對(duì)食品包裝材做氣體阻隔性能檢測(cè)，以避免出現(xiàn)上述情況。根據(jù)檢測(cè)原理，可將透氣性檢測(cè)方法分為壓差法和電量分析傳感器法。

In order to avoid the above situation, it is necessary to test the gas barrier performance of food packaging materials to avoid the above situation. According to the detection principle, the detection methods of air permeability can be divided into differential pressure method and electric quantity analysis sensor method.

1.壓差檢驗(yàn)原則。

1. Principle of differential pressure inspection.

利用測(cè)試薄膜將檢測(cè)腔隔成兩個(gè)獨(dú)立的空間，向其中一側(cè)(高壓室)充填檢驗(yàn)氣體，在試樣兩頭形成一定的壓差，高壓室中的氣體通過(guò)薄膜滲到低壓室，經(jīng)過(guò)測(cè)量低壓室的壓力或體積變化就可以得出氣體滲率。

The test chamber is separated into two independent spaces by the test film, and the test gas is filled into one side (high-pressure chamber). A certain pressure difference is formed at both ends of the sample. The gas in the high-pressure chamber infiltrates into the low-pressure chamber through the film. The gas permeability can be obtained by measuring the pressure or volume change of the low-pressure chamber.

2.電量分析傳感器法檢測(cè)原理。

2. Detection principle of electric quantity analysis sensor method.

利用測(cè)試薄膜將檢測(cè)腔隔開(kāi)，形成兩個(gè)獨(dú)立的氣流系統(tǒng)，一端是活躍的待測(cè)氣體(可以是純氧或氧氣混合氣體，設(shè)定氣體的相對(duì)濕度)，另一面則是活氮。在濃度差作用下，膜上的氧氣通過(guò)膜片送到電量分析傳感器，再經(jīng)膜上的氧氣以氮?dú)獾妮d運(yùn)送到電量分析傳感器，再計(jì)算物料的氧透過(guò)率。

The test chamber is separated by the test film to form two independent air flow systems. One end is the active gas to be tested (can be pure oxygen or oxygen mixed gas, set the relative humidity of the gas), and the other side is the active nitrogen. Under the action of concentration difference, the oxygen on the membrane is sent to the electricity analysis sensor through the membrane, and then the oxygen on the membrane is transported to the electricity analysis sensor with nitrogen, and then the oxygen transmittance of the material is calculated.

3.在常溫下，氧化褐變比加熱褐變反應(yīng)更快。于加味的食物，例如濃縮肉湯和易氧化褐變變色的食物，即使有少量的氧氣殘留，也會(huì)造成褐變，從而使食物的味道失去或變形。

3. At room temperature, oxidative browning is faster than heating browning. As for flavored foods, such as concentrated broth and foods prone to oxidative browning and discoloration, even if there is a small amount of oxygen residue, it will also cause browning, resulting in the loss or deformation of the taste of the food.

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