The principle of vacuum packaging machine quality and preservation

In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxidation is another important function to prevent oxidation of foods. Oils and fats contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen to make foods taste and deteriorate. In addition, oxidation also causes loss of vitamin A and vitamin C, and unstable substances in the food coloring matter are subjected to oxygen to darken the color. Therefore, oxygen scavenging can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value. The small vacuum packaging machine has the same effect as long as it can achieve a certain degree of vacuum.

There are many foods that are not suitable for vacuum packaging, but must be vacuum-filled. Such as crispy and fragile food, easy to agglomerate food, easy to deform oily food, food with sharp edges or high hardness will pierce the bag. After the food is vacuum-packed by the food vacuum packaging machine, the inflation pressure in the packaging bag is stronger than the atmospheric pressure outside the packaging bag, and the food can be effectively prevented from being crushed and deformed by pressure.

The vacuum inflated package is filled with a single gas of nitrogen, carbon dioxide, oxygen or a mixture of two or three gases after vacuum. Nitrogen is an inert gas that acts as a filling to maintain a positive pressure inside the bag to prevent air outside the bag from entering the bag and to protect the food. Carbon oxide gas can be dissolved in various types of fat or water to form weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as molds and bacteria. Oxygen inhibits the growth and reproduction of anaerobic bacteria, keeps the freshness and color of fruits and vegetables, and high-concentration oxygen keeps fresh meats bright red.