Preservation principle of double-chamber vacuum sealing machine or packaging machine

The main function of vacuum packaging of vacuum packaging machine is to remove oxygen to help prevent food from spoiling. The principle is also relatively simple. The mildew and spoilage of food is mainly caused by the activities of microorganisms, and most microorganisms need oxygen for their survival. Vacuum packaging uses this principle to extract oxygen in the packaging bag and food cells, so that microorganisms lose their "survival environment". 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, salting, 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 under the action of oxygen, which makes food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food pigments are affected by oxygen to darken the color. Therefore, deoxygenation can effectively prevent the deterioration of food and maintain its color, aroma, taste and nutritional value. As long as the small vacuum packaging machine can reach a certain degree of vacuum, the same effect can be achieved.

In addition to oxygen, vacuum packaging also has an inflation step. In addition to the oxygen-removing and quality-preserving functions of vacuum packaging, the main functions of vacuum inflatable packaging include compression resistance, gas barrier, and preservation, which can more effectively maintain the original color, aroma, taste, shape and shape of food for a long time. Nutritional value. In addition, there are many foods that are not suitable for vacuum packaging, but must be vacuum-filled packaging. Such as crispy 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. After the food is vacuum inflated and packaged by the food vacuum packaging machine, 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.

The vacuum inflatable package is filled with a single gas of nitrogen, carbon dioxide, oxygen or a mixed gas of 2-3 gases after being vacuumed. Among them, nitrogen is an inert gas, which plays a filling role and keeps positive pressure inside the bag to prevent air outside the bag from entering the bag and protect the food. Carbon oxide gas can dissolve in various fats or water to form weakly acidic carbonic acid, which has the activity of inhibiting molds, spoilage bacteria and other microorganisms. Oxygen can inhibit the growth and reproduction of anaerobic bacteria, and maintain the freshness and color of fruits and vegetables. High concentration of oxygen can keep fresh meats bright red.


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