How long can the vacuum packaging machine pump the old hen white strip under normal temperature conditions?

How long can the vacuum packaging machine pump the old hen white strip under normal temperature conditions?

 

How long can the white-packed chickens be kept under normal temperature conditions, which depends on the vacuum conditions, whether the bacteria exceed the standard, etc., because some bacteria are anaerobic bacteria, the shelf life of fresh foods is generally based on chemistry. As well as the characteristics of biological bacteria, in addition, fresh foods are rarely kept at room temperature, and are generally refrigerated or frozen.

 

The product is placed in a constant temperature and humidity incubator, and the quality and health indicators are measured once a month. If the indicators are stable for three months, the shelf life of the product can be set at three years.

 

Culture conditions: temperature about 37, humidity about 75%.

 

Of course, if your product quality and health indicators are not ideal, you can shorten the inspection cycle as appropriate. The shelf life of the corresponding product can be calculated.

 

In the beverage shelf life experiment, three temperatures are generally set, that is, the samples are stored in three incubators of 5 degrees, 25 degrees, and 37 degrees, and the 5 degree sample is used as a standard sample or a control sample, and the 25 degree sample is used as a simulation shelf. The sample above, a 37 degree sample was used as an environmentally destructive sample. The samples under the condition of 37 degrees were evaluated every 5 days or so, and the samples were compared with the samples of 5 degrees. When the sample at 37 degrees appears to be significantly different from the 5 degree sample or an unacceptable difference occurs, the sample at 37 degrees is stopped, and the time at which the sample is stored at 37 degrees is multiplied by 3 to obtain the time. This is the approximate shelf life of the product. The sample under the condition of 25 degrees continued the experiment. When the sample at 25 degrees also showed an unacceptable difference compared with the sample under the condition of 5 degrees, the experiment under the condition of 25 degrees also stopped, and the period of preservation was taken as the actual product. Shelf life.

 

The shelf life test of the beverage should be divided into three parts: microorganisms, appearance, and taste, which should be designed and compared. Microbial prediction is simpler; the appearance is mainly to find discoloration, sedimentation and delamination problems. The tester should firstly expect the most likely problems according to product formula, process and experience, such as yellowing of colorless drinks, fading of colored drinks, milk. The precipitation of the class was intensified and stratified, and the precipitation stratification problem was predicted at 37 ° C with the refrigerated sample, and the discoloration problem was predicted at 50 ° C and the refrigerated sample. The taste is divided into whether it is citrus, whether it is light or rich, and it is predicted by simulating the market sales environment.

 

This is mainly to provide a way of thinking and methods. The method is similar, but it needs specific product specific analysis.

 

Accelerated testing (that is, destructive testing) is generally done, and there is a direct relationship between temperature and time. For example, a 37-degree insulation test in yogurt for one week proves that the market can last for half a month. The paper towel is proof that it can be kept for one year at 54 degrees in the second half of the month. If it is kept at 37 degrees for one month, it can be proved that it can be kept for one year.