真空除氧(yang)(yang)(yang)除了抑(yi)制微(wei)(wei)生(sheng)(sheng)物(wu)的生(sheng)(sheng)長和(he)繁殖外,另一個重(zhong)要功能是防止食(shi)品氧(yang)(yang)(yang)化(hua),因油脂(zhi)類食(shi)品中含(han)有大量不(bu)飽和(he)脂(zhi)肪酸,受(shou)氧(yang)(yang)(yang)的作用(yong)而氧(yang)(yang)(yang)化(hua),使(shi)食(shi)品變味、變質(zhi)。此外,氧(yang)(yang)(yang)化(hua)還使(shi)維(wei)(wei)生(sheng)(sheng)素A和(he)維(wei)(wei)生(sheng)(sheng)素C損失(shi),食(shi)品色(se)素中的不(bu)穩定物(wu)質(zhi) 受(shou)氧(yang)(yang)(yang)的作用(yong),使(shi)顏色(se)變暗。所以,除氧(yang)(yang)(yang) 能有效地防止食(shi)品變質(zhi),保持(chi)其色(se)、香、味及營養價值。
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