The main function of vacuum packaging machines is to remove oxygen in order to help prevent food from spoiling. The principle is relatively simple. The mildew and spoilage of food is mainly caused by the activities of microorganisms, and most of the microorganisms need oxygen to survive, and vacuum packaging is used This principle removes the oxygen in the packaging bag and food cells, so that the microorganisms lose their living environment. Experiments have proved that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction speed of microorganisms will drop sharply, and when the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop reproducing.
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation has another important function to prevent food oxidation. Because fats and oils contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen, which makes food taste and deteriorate. In addition, oxidation also causes Vitamin A and C are lost, and the unstable substances in food pigments are affected by oxygen to darken the color. Therefore, deoxygenation can effectively prevent food from spoiling. In addition to the oxygen-removing and quality-preserving functions of vacuum packaging, vacuum inflatable packaging also has the functions of anti-compression, gas barrier, and preservation, which can more effectively maintain the original color, aroma, taste, shape and nutrition of the food for a long time. value.
In addition, many foods are not suitable for vacuum packaging and must be vacuum-filled packaging. Such as crunchy and fragile foods, foods that are easy to agglomerate, foods that are easy to deform and run out of oil, foods with sharp edges or corners or high hardness that will pierce the packaging bag, etc. After the food is vacuum-inflated, the air pressure inside the packaging bag is stronger than the outside of the packaging bag. Atmospheric pressure can effectively prevent food from crushing and deforming under pressure without affecting the appearance of the packaging bag and printing decoration.
The vacuum inflatable package is filled with a single gas such as nitrogen, carbon dioxide, oxygen, or a mixture of two or three gases after being vacuumed. The nitrogen is an inert gas and serves as a filling function to maintain a positive pressure inside the bag to prevent air outside the bag from entering Inside the bag, it has a protective effect on the food. The carbon dioxide can dissolve in various fats or water, and it can be turned into weakly acidic carbonic acid, which has the activity of inhibiting molds, spoilage bacteria and other microorganisms. The oxygen can inhibit the growth and reproduction of anaerobic bacteria, and keep the freshness and color of fruits and vegetables. The high concentration of oxygen can keep fresh meats bright red.