真空除(chu)氧(yang)(yang)(yang)除(chu)了(le)抑(yi)制微生(sheng)物的(de)生(sheng)長和繁殖外,另一個(ge)重要功(gong)能(neng)是(shi)防止食(shi)品(pin)氧(yang)(yang)(yang)化(hua)(hua),因油脂類食(shi)品(pin)中(zhong)(zhong)含有(you)大量(liang)不飽和脂肪(fang)酸,受氧(yang)(yang)(yang)的(de)作用(yong)而氧(yang)(yang)(yang)化(hua)(hua),使食(shi)品(pin)變(bian)味、變(bian)質(zhi)。此外,氧(yang)(yang)(yang)化(hua)(hua)還使維(wei)生(sheng)素A和維(wei)生(sheng)素C損失(shi),食(shi)品(pin)色素中(zhong)(zhong)的(de)不穩定物質(zhi) 受氧(yang)(yang)(yang)的(de)作用(yong),使顏色變(bian)暗(an)。所(suo)以(yi),除(chu)氧(yang)(yang)(yang) 能(neng)有(you)效(xiao)地防止食(shi)品(pin)變(bian)質(zhi),保持其(qi)色、香、味及營養(yang)價值(zhi)。
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