Why Do More and More Foods Use Vacuum Packaging

Vacuum packaging
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Firstly, we should know why does food go bad?

  • The activities of microorganisms
  • Enzyme reaction
  • Oxidation of vitamins, fat, and other substances
  • Absorb moisture and food gets damp.

Of course, the above four points are inseparable from the role of air, which is the killer of food freshness! There are various microorganisms in the air, and the food materials are exposed in the air. In order to meet the needs of their own growth, these microorganisms will continuously decompose various nutrients in the food, which will accelerate the spoilage of the food and emit peculiar smells. It will accelerate the oxidation and moisture of nutrients, which will make food taste and deteriorate.

In daily life, there are many problems such as damp snacks, deterioration of seafood, bean borers, moldy tea, and refrigerator odor. The unscientific food preservation methods not only cause waste and pollution, but also endanger health after eat.

Nowadays, we advocated food safety, hygiene, and health. The continuous improvement of food preservation technology is to keep food fresh for a longer time. In addition to the commonly used refrigerator preservation and room-temperature storage, other common methods of food preservation are nitrogen filling, vacuuming, and adding preservatives. The most convenient and effective, natural, and additive-free method is the vacuum preservation method. At present, we can see all kinds of vacuum-packed foods, from whole grains, fruits, and vegetables, dried seafood to braised snacks. Vacuum preservation has become more and more common.

We all know that food decay and deterioration are mainly caused by the breeding of microorganisms, and most microorganisms (such as molds and yeasts) need oxygen for their survival. The most important feature of vacuum packing is the ability to extract oxygen from packing bag, so that the microorganisms lose their living environment, thereby prolonging the preservation time of food.

It is understood that when the oxygen concentration in the packing bag is less than or equal to 1%, the growth and breeding speed of microorganisms will drop sharply. If the oxygen concentration is less than or equal to 0.5%, most microorganisms will stop reproducing. However, the vacuum packing machine cannot inhibit the proliferation of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reactions. It needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, and marinated. These combinations of food processing can make the food fresher and store longer.

In addition to the above-mentioned inhibiting the growth and reproduction of microorganisms, vacuum preservation has another important function to prevent food oxidation. Fatty foods contain a large amount of unsaturated fatty acids, which are easily oxidized by oxygen, so it can make food off-flavor and deteriorate.  The oxidation can also cause the loss of vitamin A and vitamin C, and the unstable substances in food pigments will also be affected by oxygen to darken the color. Therefore, vacuum packing can effectively prevent food from discoloration and deterioration, and maintain its color, aroma, taste and nutritional value.

The food is isolated from the external environment after being vacuum packing, and there is no airflow. It can also effectively prevent odor, moisture, and insects, isolate bacteria and protect food from secondary pollution.

Based on the above, we advocate using the vacuum packing to keep food fresh to isolate air bacteria, solve the problems of moisture, rot, bacteria, odor, etc., and solve the problem of food preservation in a healthy and hygienic manner. At the same time, it also reduces waste and saves money and effort for everyone.

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