Remove Oxygen and Inhibit Microbial Growth
The main function of vacuum packaging machine is to remove oxygen to prevent food from spoiling. The principle is also relatively simple. Because food mildew and spoilage are mainly caused by the activities of microorganisms, such as molds and yeasts that need oxygen to survive. The vacuum packaging machine uses this principle to extract oxygen from the packaging bag and food cells so that 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. 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 reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reaction, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, Salted, etc.)
Prevent Food Oxidation
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deaeration has another important function that is 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 food lost Vitamin A and C, and unstable substances in food pigments are affected by oxygen to darken the color. Therefore, deoxygenation can effectively prevent food from spoiling.
Anti-Pressure and Keep Fresh
In addition to the functions of oxygen-removing and quality-preserving, vacuum packaging also has the functions of compression resistance, gas barrier, and preservation, which can more effectively maintain the original color, aroma, taste, shape, and nutrition of food for a long time.
Prevent Food Deformation
Many food packaging is not suitable for extracting oxygen from the bag and must be fill-vacuum packagings, such as crispy and fragile 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. After the food is vacuum-inflated packaging, the air pressure inside the packaging bag is stronger than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure without affecting the appearance of the packaging bag and printing decoration.
Inert Gas Has the Function of Protection
The vacuum inflatable package is filled with a single gas such as nitrogen, carbon dioxide, and oxygen or a mixed gas of two or three gases after being vacuumed. Nitrogen is an inert gas, which plays a filling role and keeps positive pressure inside the bag to prevent air outside the bag from entering the bag and protect the food. Its carbon dioxide can be dissolved in various fats or water, and it can be induced into weakly acidic carbonic acid, which has the activity of inhibiting mold, spoilage bacteria, and other microorganisms. The oxygen can inhibit the growth and reproduction of anaerobic bacteria, and maintain the freshness and color of fruits and vegetables. The high concentration of oxygen can keep fresh meats bright red. Welcome to our Taizy company for more information!