The main function of Food vacuum packaging
Vacuum packaging bag is often seen in everyday life. The main function of vacuum packaging bag is to remove oxygen, which is beneficial to prevent food spoilage. The principle is also relatively simple, because the deterioration of food mold is mainly caused by the activity of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen. Vacuum packaging bag is the use of this principle to remove oxygen from the inside of the bag and the food cells, so that the microorganisms lose the “environment of survival.” The experiment proves that when the oxygen concentration in the package is ≤1%, the growth and reproduction speed of the microorganisms drops sharply, the oxygen concentration is ≤0.5%, and most microorganisms will be inhibited and stop breeding. (Note: Vacuum packaging can not inhibit the deterioration and discoloration of food caused by anaerobic bacteria reproduction and enzyme 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 Pickled, etc.)
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxidation is another important function to prevent oxidation of foods. Oils and fats contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen to make foods taste and deteriorate. In addition, oxidation also causes loss of vitamin A and vitamin C, and unstable substances in the food coloring matter are subjected to oxygen to darken the color. Therefore, oxygen scavenging can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value.
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