真空(kong)除(chu)氧(yang)(yang)除(chu)了抑制(zhi)微(wei)生物的(de)生長和繁殖外(wai),另一個重要功(gong)能是防(fang)止食(shi)品氧(yang)(yang)化(hua)(hua),因油脂類食(shi)品中(zhong)含有大量不飽和脂肪(fang)酸,受氧(yang)(yang)的(de)作用而氧(yang)(yang)化(hua)(hua),使(shi)食(shi)品變(bian)(bian)(bian)味、變(bian)(bian)(bian)質,此外(wai),氧(yang)(yang)化(hua)(hua)還使(shi)維生素(su)A和C損失,食(shi)品色素(su)中(zhong)的(de) 不穩定物質受氧(yang)(yang)的(de)作用,使(shi)顏色變(bian)(bian)(bian)暗(an)。所以,除(chu)氧(yang)(yang)能有效地(di)防(fang)止食(shi)品變(bian)(bian)(bian)質,保持(chi)其色、香、味及營養(yang)價值。
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