Carbon dioxide (CO2) plays a pivotal role in modern food preservation, offering an innovative approach to extending the shelf life of various products. By using CO2 in controlled storage atmospheres, food manufacturers can significantly reduce spoilage, thereby maintaining quality and freshness for a longer period. This method is particularly useful for preserving fruits, vegetables, meats, and other perishable items.
二氧化碳 (CO2) 在現代食品保存中發揮關鍵作用，為延長各種產品的保質期提供了一種創新方法。透過在受控儲存環境中使用二氧化碳，食品製造商可以顯著減少腐敗，從而更長時間地保持品質和新鮮度。這種方法對於保存水果、蔬菜、肉類和其他易腐爛的物品特別有用。
Incorporating food-grade CO2 into packaging creates an environment that inhibits the growth of microorganisms, including bacteria and fungi, which are the primary contributors to food spoilage. This not only ensures the health and safety of the food but also retains its nutritional value and taste, meeting consumer demand for high-quality, natural products.
將食品級二氧化碳融入包裝中可以創造一個抑制微生物生長的環境，包括細菌和真菌，而細菌和真菌是食品腐敗的主要原因。這不僅保證了食品的健康和安全，而且保留了其營養價值和口味，滿足了消費者對高品質、天然產品的需求。
Furthermore, the food industry continues to explore and expand the applications of CO2 for purposes beyond simple preservation. From inactivating microorganisms to extracting essential oils and flavours, CO2 demonstrates remarkable versatility and efficiency. In doing so, it provides sustainable and eco-friendly solutions to traditional preservation methods, aligning with global trends towards environmental preservation and green technology.
此外，食品工業不斷探索和擴大二氧化碳的應用，使其超越簡單的保存目的。從滅活微生物到提取精油和香料，二氧化碳展現出卓越的多功能性和效率。在此過程中，它為傳統保存方法提供了可持續且環保的解決方案，符合環境保護和綠色技術的全球趨勢。
Fundamentals of CO2 in Food Preservation
二氧化碳在食品保鮮中的基礎知識
Utilising carbon dioxide (CO2) in food preservation hinges on its ability to inhibit microbial activity, extend shelf life, and modify packaging atmospheres to maintain food quality. Each of these mechanisms offers distinct advantages in keeping food fresh and safe for extended periods.
在食品保鮮中使用二氧化碳 (CO2) 取決於其抑制微生物活動、延長保質期和改變包裝氣氛以保持食品品質的能力。這些機制在長時間保持食物新鮮和安全方面都具有獨特的優勢。
Role of Carbon Dioxide in Inhibiting Microbes
二氧化碳抑制微生物的作用
Carbon dioxide is effective in inhibiting the growth of various microbes, such as bacteria and mould, which are primary agents of food spoilage. When CO2 dissolves in water within the product, it forms carbonic acid, which lowers the pH and creates an inhospitable environment for microbial growth. This acidification disrupts microbial cell membranes, leading to the inactivation of enzymes vital for their survival.
二氧化碳可有效抑制各種微生物的生長，例如細菌和黴菌，它們是食物腐敗的主要因素。當二氧化碳溶解在產品內的水中時，會形成碳酸，從而降低 pH 值並為微生物生長創造不適合的環境。這種酸化會破壞微生物細胞膜，導致對其生存至關重要的酵素失去活性。
Moreover, CO2 affects the respiration process of microorganisms by limiting oxygen availability, further deterring microbial proliferation. This dual-action mechanism makes CO2 an attractive option for maintaining the microbiological quality of food products.
此外，二氧化碳透過限制氧氣的可用性來影響微生物的呼吸過程，進一步阻止微生物的增殖。這種雙重作用機制使二氧化碳成為維持食品微生物品質的一個有吸引力的選擇。
Benefits of CO2 in Extending Shelf Life
二氧化碳在延長保存期限的好處
The application of CO2 in food preservation significantly extends the shelf life of perishable items. Also, by delaying spoilage and oxidation processes, CO2 helps maintain the freshness and quality of food products. The lowered pH levels achieved through CO2 impede biochemical reactions that would otherwise degrade the food.
二氧化碳在食品保鮮的應用可顯著延長易腐物品的保存期限。此外，透過延遲腐敗和氧化過程，二氧化碳有助於維持食品的新鮮度和品質。透過二氧化碳降低 pH 值會阻礙生化反應，否則會導致食品降解。
For instance, in meats and dairy, CO2 reduces the growth of spoilage bacteria, enhancing shelf life and preserving sensory qualities like taste, colour, and texture. Additionally, the inhibitory effect on enzymatic activity ensures prolonged stability of nutrients and bioactive compounds.
例如，在肉類和乳製品中，二氧化碳可以減少腐敗細菌的生長，延長保質期並保持味道、顏色和質地等感官品質。此外，對酵素活性的抑製作用確保了營養物質和生物活性化合物的長期穩定性。
Principles of Modified Atmosphere Packaging
氣調包裝原理
Modified Atmosphere Packaging (MAP) involves altering the composition of gases inside the packaging to extend shelf life and maintain food quality. CO2 is a crucial component of MAP, often combined with nitrogen to replace atmospheric oxygen and reduce oxidative damage. The typical gas mixture includes elevated levels of CO2 (20-60%) with reduced oxygen and balanced nitrogen.
氣調包裝 (MAP) 涉及改變包裝內的氣體成分，以延長保質期並維持食品品質。 CO2 是 MAP 的重要組成部分，通常與氮氣結合以取代大氣中的氧氣並減少氧化損傷。典型的氣體混合物包括高含量的二氧化碳 (20-60%)、少量的氧氣和平衡的氮氣。
This modified environment effectively slows the growth of spoilage organisms and prevents oxidation, which can lead to rancidity and off-flavours. MAP with CO2 is particularly beneficial for fresh produce, meats, and bakery products, ensuring they remain appealing and safe for longer periods without the need for artificial preservatives and stabilisers.
這種改良的環境有效地減緩了腐敗微生物的生長並防止氧化，氧化可能導致酸敗和異味。含有二氧化碳的 MAP 對新鮮農產品、肉類和烘焙產品特別有益，可確保它們在較長時間內保持吸引力和安全性，而無需人工防腐劑和穩定劑。
Applications and Innovations
應用與創新
CO2 is widely used in food preservation, enhancing both safety and quality. Below are key areas where CO2 plays a pivotal role in maintaining the integrity of various food products.
二氧化碳廣泛用於食品保鮮，並提高安全性和品質。以下是二氧化碳在維持各種食品完整性方面發揮關鍵作用的關鍵領域。
CO2 Utilisation in Fruit and Vegetable Storage
蔬果貯藏中的二氧化碳利用
In fruit and vegetable storage, CO2 is used to create a controlled atmosphere. This process involves adjusting CO2 levels to slow down respiration rates, preventing over-ripening. Controlled storage atmospheres (CSA) can effectively reduce spoilage, extending the shelf life of produce. By combining CO2 with other gases such as nitrogen, spoilage and waste are minimised, offering a significant advantage for retailers and consumers.
在水果和蔬菜儲存中，二氧化碳用於創造受控氣氛。這個過程涉及調整二氧化碳水平以減慢呼吸速率，防止過度成熟。氣調儲存（CSA）可以有效減少腐敗，延長產品的保存期限。透過將二氧化碳與氮氣等其他氣體結合，可以最大限度地減少腐敗和浪費，為零售商和消費者提供顯著的優勢。
Emerging CO2 Processing Technologies
新興二氧化碳處理技術
Innovative processing technologies using CO2 are emerging to meet the demand for sustainable food preservation methods. Techniques such as supercritical carbon dioxide (SC-CO2) processing are gaining traction. SC-CO2 operates under high pressure and temperature, making it an efficient means for sterilisation and enzyme inactivation. This non-thermal technology ensures food safety without compromising nutritional quality. It’s particularly promising for sensitive products that need to retain bioactive compounds.
使用二氧化碳的創新加工技術不斷湧現，以滿足永續食品保存方法的需求。超臨界二氧化碳 (SC-CO2) 處理等技術正在獲得關注。 SC-CO2 在高壓和高溫下運行，使其成為滅菌和酶滅活的有效手段。這種非熱技術可確保食品安全而不影響營養品質。對於需要保留生物活性化合物的敏感產品來說，它特別有前途。
Impact on Food Safety and Quality
對食品安全和品質的影響
CO2’s role in ensuring food safety is critical. It is utilised to deactivate harmful pathogens such as Salmonella, Escherichia coli, and Listeria. Maintaining high CO2 environments during storage and processing significantly reduces the risk of contamination. This practice also enhances the preservation of food quality, particularly in terms of taste, texture, and nutritional value. High-pressure carbon dioxide treatments also help maintain the health benefits of various food products without the adverse effects associated with chemical preservatives.
二氧化碳在確保食品安全方面的作用至關重要。它用於滅活有害病原體，如沙門氏菌、大腸桿菌和李斯特菌。在儲存和加工過程中保持高二氧化碳環境可以顯著降低污染風險。這種做法也增強了食品品質的保存，特別是在味道、質地和營養價值方面。高壓二氧化碳處理也有助於維持各種食品的健康益處，而不會產生與化學防腐劑相關的不利影響。
Case Studies: CO2 in Beverage and Coffee Preservation
案例研究：飲料和咖啡保存中的二氧化碳
CO2 is essential in the preservation of beverages and coffee. In the beverage industry, CO2 is used for carbonation, extending shelf life and preventing microbial growth. Coffee preservation benefits from CO2 through methods like gas flushing, which removes oxygen and prevents staling. Studies by Praxair and other industry leaders highlight the effectiveness of CO2 in maintaining the freshness and quality of these products, supporting its role as a crucial component in modern food preservation technologies.
二氧化碳對於飲料和咖啡的保存至關重要。在飲料業，二氧化碳用於碳酸化、延長保質期並防止微生物生長。二氧化碳可以透過氣體沖洗等方法來保存咖啡，從而去除氧氣並防止變質。普萊克斯和其他行業領導者的研究強調了二氧化碳在維持這些產品的新鮮度和品質方面的有效性，並支持其作為現代食品保鮮技術的關鍵組成部分的作用。
Frequently Asked Questions
常見問題解答
Understanding the utilisation of carbon dioxide (CO2) in food preservation practices involves evaluating its effectiveness, safety, and specific applications in various stages of food storage and packaging.
了解二氧化碳 (CO2) 在食品保鮮實踐中的利用涉及評估其有效性、安全性以及在食品儲存和包裝各個階段的具體應用。
How does carbon dioxide contribute to food preservation?
二氧化碳如何有助於食品保存？
CO2 helps in extending the shelf life of perishable items. It inhibits the growth of certain bacteria and moulds, which are common causes of food spoilage. By creating an environment that slows down the degradation process, CO2 ensures that food products remain fresh for longer periods.
二氧化碳有助於延長易腐物品的保存期限。它可以抑制某些細菌和黴菌的生長，這些細菌和黴菌是導致食物腐敗的常見原因。透過創造一個減緩降解過程的環境，二氧化碳可確保食品更長時間地保持新鮮。
Is carbon dioxide a safe preservative in food products?
二氧化碳是食品中安全的防腐劑嗎？
Yes, CO2 is considered safe for preserving food. It is a naturally occurring gas and has been approved by food safety authorities worldwide for use in Modified Atmosphere Packaging (MAP) and Controlled Atmosphere (CA) storage. Proper usage ensures that the food remains safe for consumption.
是的，二氧化碳被認為可以安全地保存食物。它是一種天然存在的氣體，已獲得世界各地食品安全機構的批准，可用於氣調包裝 (MAP) 和氣調 (CA) 儲存。正確使用可確保食品安全食用。
What is the role of CO2 in maintaining the freshness of packaged goods?
CO2 在維持包裝商品的新鮮度方面有何作用？
In MAP, CO2 is used to replace oxygen in packaging. Oxygen is a primary cause of oxidation and spoilage in food. By reducing oxygen levels and increasing CO2, the atmosphere inside the package slows down the spoilage process, helping to maintain the freshness and quality of the food.
在 MAP 中，二氧化碳用於替代包裝中的氧氣。氧氣是食品氧化和腐敗的主要原因。透過降低氧氣含量和增加二氧化碳，包裝內的氣氛可以減緩腐敗過程，有助於維持食品的新鮮度和品質。
Can carbon dioxide be used to store frozen foods?
二氧化碳可以用來儲存冷凍食品嗎？
CO2 is effective in the storage of frozen foods. It can be used in combination with other gases to create a protective atmosphere around frozen items, further inhibiting the growth of spoilage microorganisms. This technique retains the flavour and texture of frozen goods for a longer time.
二氧化碳對於冷凍食品的儲存非常有效。它可以與其他氣體結合使用，在冷凍物品周圍形成保護性氣氛，進一步抑制腐敗微生物的生長。該技術可以更長時間地保留冷凍食品的風味和質地。
What are the effects of CO2 on the shelf life of soft drinks?
CO2 對軟性飲料保質期有何影響？
In soft drinks, CO2 is responsible for carbonation, which not only provides a fizzy sensation but also serves as a preservative. Carbonation increases the acidity of the beverage, creating an environment that is less favourable for microbial growth, thereby extending the shelf life of the drink.
在軟性飲料中，二氧化碳負責碳酸化，這不僅提供汽泡感，而且還可作為防腐劑。碳酸化增加了飲料的酸度，創造了一個不利於微生物生長的環境，從而延長了飲料的保質期。
In which ways is carbon dioxide utilised in the food industry to enhance preservation?
食品工業透過哪些方式利用二氧化碳來增強保鮮效果？
Various methods utilise CO2, including Modified Atmosphere Packaging (MAP), Controlled Atmosphere (CA) storage, and high-pressure CO2 pasteurisation. Additionally, industries use it to produce dry ice for transportation and cold storage and as a stunning agent in meat processing. Each application leverages CO2’s properties to maintain the quality and safety of food products.
利用二氧化碳的方法有很多種，包括氣調包裝 (MAP)、受控氣氛 (CA) 儲存和高壓二氧化碳巴氏殺菌。此外，工業用它來生產用於運輸和冷藏的乾冰，以及作為肉類加工中的致暈劑。每個應用都利用二氧化碳的特性來維持食品的品質和安全。
expertmixologist 調酒專家
info@ramdon.com
+356 7939 8622
