大家都知道，氧气对食品质量有很大的影响，而且有些食品包装(如碳酸饮料.咖啡等)对过多CO2也有严格的要求，因此，控制食品包装袋的透气性以及包装内部的有气体含量也成为首要任务。

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、气体通过食物中物质传输的数量。

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

1.将食物中的油脂氧化，这种氧化即使在低温条件下也可以进行。过氧化物发生的油脂氧化，不仅使食品失去食用价值，还会发生异臭，产生有毒物质。

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.食物中的大多数菌由于氧气而繁殖，形成食物的溃烂蜕变。

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

3.果蔬在贮运和流通过程中，如果不采取必要的保护措施，果蔬将会吸收氧气释放CO2和水，并消耗一部分营养，使蔬菜.生果呈现过熟.发软.风味改变等状况。

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.碳酸饮料.啤酒.咖啡.果汁等产品除对氧外，CO2对其质量也有重要影响。

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、透气性检验首要方法介绍。

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

为避免以上情况出现，有必要对食品包装材做气体阻隔性能检测，以避免出现上述情况。根据检测原理，可将透气性检测方法分为压差法和电量分析传感器法。

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.压差检验原则。

1. Principle of differential pressure inspection.

利用测试薄膜将检测腔隔成两个独立的空间，向其中一侧(高压室)充填检验气体，在试样两头形成一定的压差，高压室中的气体通过薄膜渗到低压室，经过测量低压室的压力或体积变化就可以得出气体渗率。

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.电量分析传感器法检测原理。

2. Detection principle of electric quantity analysis sensor method.

利用测试薄膜将检测腔隔开，形成两个独立的气流系统，一端是活跃的待测气体(可以是纯氧或氧气混合气体，设定气体的相对湿度)，另一面则是活氮。在浓度差作用下，膜上的氧气通过膜片送到电量分析传感器，再经膜上的氧气以氮气的载运送到电量分析传感器，再计算物料的氧透过率。

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.在常温下，氧化褐变比加热褐变反应更快。于加味的食物，例如浓缩肉汤和易氧化褐变变色的食物，即使有少量的氧气残留，也会造成褐变，从而使食物的味道失去或变形。

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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