The next thing I want to talk about can be divided into three points: the main function is to remove oxygen, prevent food oxidation, and aerate.
1. The main function is to remove oxygen. In fact, the preservation principle of the vacuum packaging machine is not complicated. The most important link is to remove oxygen from the packaged product. Only by extracting the oxygen in the packaging bag and food, and then sealing the packaging to prevent air from entering, oxidation will not occur, so as to achieve the effect of preservation. The use and use of vacuum packaging machines help prevent food spoilage. The principle shows that since food mildew is mainly caused by the activities of microorganisms, most microorganisms need oxygen to survive. Vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, causing microorganisms to lose their living environment. Vacuum packaging cannot inhibit the growth of anaerobic bacteria and the spoilage and discoloration of food caused by enzyme reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc. .
Vacuum food packaging
2. Prevent food oxidation. Because fats and oils contain a large amount of unsaturated fatty acids, they are oxidized under the action of oxygen, which makes the food taste worse. In addition, oxidation can also lead to the loss of vitamin A and vitamin C, and unstable substances in food pigments will be affected by oxygen, making the color darker. Therefore, deoxygenation can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value.
3. Inflatable link. The main function of vacuum inflatable packaging is not only to remove oxygen and maintain quality, but also to resist pressure, block gas, and maintain freshness. It can effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, many foods should not be vacuum packed, but must be vacuum packed. For example, crunchy foods, foods that tend to clump, foods that are easily deformed after defatting, foods with sharp edges or high hardness, these foods will puncture the packaging and so on. After the food vacuum packaging machine vacuum-inflates the food, the inflation pressure inside the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from deforming under pressure without affecting the appearance and printing decoration of the packaging bag.
The vacuum inflatable package is filled with a single gas of nitrogen, carbon dioxide, and oxygen or a mixed gas of 2-3 gases after being evacuated. Among them, nitrogen is an inert gas, which plays a filling role to maintain a positive pressure in the bag, prevent air outside the bag from entering the bag, and protect the food. Carbon dioxide gas can be dissolved in various fats or water to form weakly acidic carbonic acid, which has the activity of inhibiting molds, spoilage bacteria and other microorganisms. Oxygen has the effect of inhibiting the growth and reproduction of anaerobic bacteria, maintaining the freshness and color of fruits and vegetables, and high concentration of oxygen can keep fresh meat bright red.
