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The vacuum packing machine can automatically extract the air from the bag and seal the bag after reaching the predetermined vacuum degree.It can also be filled with nitrogen or other mixed gases and sealed.Bag-feeding vacuum packers are usually used in the food industry, because after vacuum packaging, food can be antioxidant, can be stored for a long time. The main function of vacuum packaging is to remove oxygen, which helps prevent food from spoiling.The principle is also relatively simple, because the deterioration of food molds is mainly caused by the activity of microorganisms, and most microorganisms (such as molds and yeast) need oxygen to survive.Vacuum packaging USES this principle to remove oxygen from the inside of the bag and from the pantry, thereby depriving microorganisms of their living environment.Experiments have shown that when the oxygen concentration in the packaging is less than 1%, the growth and reproduction rate of microorganisms will decrease sharply.When the oxygen concentration is less than 0.5%, most microorganisms are inhibited and stop reproducing. In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxidation is another important function of preventing food oxidation.Since fats contain a lot of unsaturated fatty acids, they are oxidized by oxygen, which makes food taste bad and go bad.In addition, oxidation also causes the loss of vitamins A and C, and unstable substances in food coloring are affected by oxygen, which makes the color darker.Therefore, removing oxygen can effectively prevent food from spoiling. In addition to the function of deoxidizing and quality assurance of vacuum packaging, the vacuum air-filled packaging mainly has the functions of anti-pressure, air resistance and preservation, which can effectively maintain the original color, aroma, taste, shape and nutrition of food for a long time. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum-filled.Crunchy foods, lumpy foods, oily foods that deform easily, sharp edges or foods with high hardness can puncture the bag.After the food is vacuum-filled packaging, the air pressure in the packaging bag is stronger than that in the outside of the packaging bag, which can effectively prevent the food from crushing and deformation without affecting the appearance and printing decoration of the packaging bag.. A vacuum-inflated package is filled with a single gas, such as nitrogen, carbon dioxide, or oxygen, or a mixture of two or three gases, after being vacuumed.Nitrogen is an inert gas that ACTS as a filler to maintain positive pressure inside the bag, preventing air from entering the bag and thus protecting the food.Its carbon dioxide is soluble in various types of fat or water, and is classified as weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as molds and spoilage bacteria.Its oxygen inhibits the growth and reproduction of anaerobic bacteria, maintaining the freshness and color of fruits and vegetables, while a high concentration of oxygen keeps fresh meat bright red.

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