Principle Of Vacuum Packaging Machine

Mechanism: The main function of vacuum packaging is to remove oxygen to help prevent food from spoiling. The principle is also relatively simple. Because food mildew and spoilage are mainly caused by the activities of microorganisms, the survival of most microorganisms (such as molds and yeasts) is Oxygen is needed, and vacuum packaging uses this principle to extract 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. (Note: Vacuum packaging cannot inhibit the growth of anaerobic bacteria and the deterioration 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, salt Marinated etc.)
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation is 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.