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The mechanism of the vacuum machine


Jul 27 2021

The mechanism of the vacuum machine
        The main function of vacuum packaging is to remove oxygen and various gases in the air to help prevent food from spoiling. The principle is also relatively simple. Because food mildew and spoilage are mainly caused by the activities of microorganisms, most microorganisms (such as molds and yeasts) The survival of) requires oxygen, and vacuum packaging uses this principle to extract oxygen in the packaging bag and food cells, so that the micro-objects lose the "survival 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, and 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 growth of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt Marinated etc.)
        In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation has another important function 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 the food taste and deteriorate. In addition, oxidation also causes Vitamin A and C are lost, and the unstable substances in food pigments are affected by oxygen to darken the color. Therefore, deoxygenation can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value. Has very secret commercial value.
In addition to vacuum packaging, the main functions of vacuum inflatable packaging include the functions of deoxygenation and preservation, as well as compression resistance, shatter resistance, gas barrier, and preservation, which can more effectively keep the food in the original color for a long time. Fragrance, taste, shape and nutritional value. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum-filled packaging. Such as crunchy and fragile foods, 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, etc. After the food is vacuum-inflated and packaged, the inflation 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.