Detail

Vacuum packaging machine working principle

1, the main role is to remove oxygen.

In fact, the preservation principle of vacuum packaging machines is not complicated. One of the most important links is the removal of oxygen from packaging products. Only the oxygen in the packaging bag and food is drawn out, and the package is sealed to prevent the air from entering, and no oxidation reaction will occur, thus achieving the effect of keeping freshness. The use and use of vacuum packaging machines help to prevent food spoilage. Its principle is that the deterioration of food is mainly caused by the activity of microorganisms. The survival of most microorganisms requires oxygen, and vacuum packaging is the use of this principle. Oxygen is removed from the inner and food cells, causing the microorganisms to lose the "survival environment." Vacuum packaging does not inhibit the growth of anaerobic bacteria and the deterioration and discoloration of foods caused by enzymatic reactions. Therefore, it must be combined with other auxiliary methods such as cold storage, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc. 

2, to prevent food oxidation.

Because oils and fats contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen and cause foods to taste and deteriorate. In addition, oxidation also results in the loss of vitamin A and vitamin C. The unstable substances in food pigments are affected by oxygen and darken the color. Therefore, oxygen removal can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value.

3, inflatable links.

The main role of vacuum inflatable packaging in addition to the vacuum packaging has the function of oxygen removal and durability, there are mainly pressure, gas barrier, preservation and other effects, can more effectively enable food to maintain the original color, aroma, taste, shape and Nutritional value. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum filled. Such as crunchy fragile foods, easy to block foods, easily deformed oil foods, sharp edges or high hardness will pierce the packaging of food and so on. After the food is vacuum inflated and packaged by the food vacuum packaging machine, the inflation pressure in the bag is stronger than the atmospheric pressure outside the bag, which can effectively prevent the food from being crushed and deformed, and does not affect the appearance and printing decoration of the package.

The vacuum inflated package is filled with nitrogen, carbon dioxide, a single oxygen gas, or a mixture of 2-3 gases after vacuum. Nitrogen is an inert gas, which plays a filling role and maintains a positive pressure inside the bag to prevent air outside the bag from entering the bag. This will provide a protective effect on the food. Carbon oxide gas can be dissolved in various types of fats or water to form less acidic carbolic acid, which inhibits the activity of microorganisms such as mold and spoilage bacteria. Oxygen inhibits the growth and reproduction of anaerobic bacteria, maintains the freshness and color of fruits and vegetables, and high concentrations of oxygen can keep fresh meats bright red.