Deoxidation is an important part of the vacuum packaging machine. The main function of vacuum packaging
is to deoxidize and prevent food from spoiling. The principle is very simple, because food mildew is mainly caused by the activities of microorganisms, and most microorganisms (such as mold and yeast) need oxygen to survive. Vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, causing the loss of microorganisms. Go to the "living environment". Experiments show that when the oxygen concentration in the packaging bag is less than 1%, the growth and reproduction speed of microorganisms drops sharply. The oxygen concentration is less than 0.5%. Most microorganisms will be suppressed and stop reproducing. (Note: Vacuum packaging cannot inhibit the growth of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reactions. It needs to be combined with auxiliary methods such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, and salting.
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation also has an important role to prevent food oxidation, because oily foods contain a large amount of unsaturated fatty acids, which are oxidized by oxygen and make food taste spoiled. In addition, oxidation also leads to the loss of vitamin A and vitamin C, and the effect of oxygen on unstable substances in food pigments makes the color darker. Therefore, deoxygenation can effectively prevent food from spoiling and maintain the color, aroma, taste, and nutritional value of food. As long as the small vacuum packaging machine can reach a certain degree of vacuum, the same effect can be achieved.
Inflation is another important part of the vacuum packaging machine. The main function of vacuum inflatable packaging is not only oxygen retention, but also anti-pressure, gas-blocking, and fresh-keeping functions. It can effectively maintain the original color, fragrance, taste, shape, and nutritional value of food for a long time. In addition, many foods should not be vacuum packed, but must be vacuum-packed. Such as crispy food, agglomerated food, deformed greasy food, sharp-edged or high-hardness food, etc. will pierce the packaging bag, etc. After the food is packaged by the vacuum inflatable packaging machine, the air pressure inside the packaging bag is stronger than the air pressure outside the packaging bag. Effectively prevent food from being contaminated. Impact deformation does not affect the appearance of the packaging bag and printing decoration.
The vacuum inflatable package is then filled with nitrogen, carbon dioxide, oxygen, or a mixture of 2-3 gases. Nitrogen is an inert gas that fills the bag and maintains a positive pressure inside the bag to prevent air outside the bag from entering the bag and protect the food. Carbon oxide can dissolve in various fats or water to form weak acid carbonate, inhibiting the activity of fungi, spoilage bacteria, and other microorganisms. Oxygen can inhibit the growth and reproduction of anaerobic bacteria and keep the freshness and color of fruits and vegetables. High-concentration oxygen can keep fresh meat fresh.
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