Under the condition of high water activity, any mold and bacteria will
quickly reproduce on the food. Under the condition of low water activity, oxygen
will be absorbed by the food to produce oxidation reaction and diacetation. When
the water activity value is close to 0.5, the food will fade due to Maillard
reaction. Therefore, there is a possibility of different forms of decay
reactions in food under any water activity conditions.
Each risk factor can be eliminated by chemical anti-corrosion or physical
deactivation methods, while packaging still helps to maintain moisture activity
within a limited range. The diffusion of water through food is controlled by
activity gradients, and only the surface of the food needs to be dried to a
water activity value of 0.75, while the interior remains moist. Excessive
dryness on the surface increases the likelihood of mold growth. If the partition
performance of the packaging is too high, it will actually shorten the storage
period of the food (growth mold); If the packaging partition performance of
bagged water packaging bags is too low, it will also shorten the storage period
of food (caused by browning reaction or excessive drying).
Therefore, it is important to accurately and appropriately select packaging
materials for water packaging bags. Comparative data on the oxygen resistance
and water vapor resistance of commonly used soft packaging materials.
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