The main function of vacuum bag is to remove oxygen. In addition, it also has the functions of anti-pressure, gas-blocking and fresh-keeping. It is beneficial to prevent food deterioration and can effectively keep the original color, aroma, taste, shape and nutritional value of food for a long time. There has many foods are not suitable for vacuum packaging and it must be packed with vacuum inflation bag. For example, crunchy and fragile food, caking food, deformable and oily food, food with sharp edges or high hardness will puncture the packaging bags, etc.
The principle is relatively simple, because food mold deterioration is mainly caused by the activities of microorganisms, and most microorganisms (such as fungi and yeasts) need oxygen to survive. Vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, so that microorganisms lose their “living environment”. Experiments show that when the oxygen concentration in the packaging bag is less than 1%, the growth and reproduction speed of microorganisms will decrease sharply. When the oxygen concentration is less than 0.5%, most microorganisms will be inhibited and stop breeding. (Note: Vacuum packaging can not inhibit the food deterioration and discoloration caused by anaerobic bacteria reproduction and enzymatic reaction, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.). Vacuum deoxygenation inhibits the growth and reproduction of microorganisms.
Another important function is to prevent food oxidation, because oil food contains a large number of unsaturated fatty acids, which are oxidized by oxygen, making food taste and deterioration. In addition, oxidation also causes the loss of vitamin A and C, and the role of unstable substances in food pigments in oxygen, making the color darker. Therefore, deoxygenation can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value. High concentration of oxygen can keep fresh meat bright red.
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Post time: Dec-18-2018