Vacuum packaging machine must be kept at a standard level
In recent years, people's packaging requirements are much higher than in the past, so vacuum packaging machine manufacturers have invested a lot of manpower and material resources in the research and development and manufacture of vacuum packaging machines. Nowadays, the packaging is diversified and the functions are more developed.
Packaging is part of the safety guarantee, so the choice of packaging materials and vacuum packaging machine should be cautious, the most important thing is to choose vacuum packaging machine, the most important thing is to choose 304 stainless steel (stainless steel) cabinet, will not rust.
Preservation principle of vacuum packaging machine
The vacuum packaging machine prevents food from deteriorating by reducing the oxygen content, because the deterioration of the food is caused by microbial activity, the survival of most microorganisms requires oxygen, the vacuum packaging machine is the reason for the freight, the oxygen bag is closed, and the microorganisms cannot be in the environment. Survival. When the oxygen concentration in the bag is less than 1%, the growth and reproduction rate of microorganisms sharply decreases. When the oxygen concentration is lower than 05%, the growth stops.
Some fragile foods use an inflatable vacuum packaging machine because the gas-filled bag can effectively prevent the crushing of the crushed food. Thereby affecting the appearance and consumption. The vacuum air-packing machine is filled with a mixture of nitrogen, carbon dioxide, oxygen or several gases. Nitrogen is an inert gas that acts as a filling agent. Carbon dioxide is soluble in water or fats, forming weakly acidic carbonic acid, which can effectively inhibit the activity of microorganisms. . Oxygen keeps the color of fruits and vegetables. High concentrations of oxygen keep the fresh red meat red.
Analysis of the preservation principle of food vacuum packaging machine
Vacuum packaging machines are an important part of oxygen. The main function of vacuum packaging is to use oxygen. In order to prevent food spoilage, the principle is relatively simple, because food mold rot is mainly caused by the activity of microorganisms, and most microorganisms such as mold and yeast require oxygen to survive. Vacuum packaging is the use of this principle, the oxygen bag in the food is removed, so that the microbes lose the "living environment." It has been tested that when the oxygen concentration in the package is less than or equal to one percent, the growth and reproduction rate of microorganisms rapidly decreases. When the oxygen concentration is less than or equal to 0.5%, most of the microorganisms are inhibited from multiplying. (Note: Vacuum packaging does not inhibit the growth of anaerobic bacteria and the enzymatic reaction caused by food deterioration and discoloration. It also needs to be combined with other auxiliary methods such as refrigeration, quick freezing, dehydration, high temperature sterilization and irradiation sterilization.)
Vacuum deoxygenation not only inhibits the growth and reproduction of microorganisms, but also prevents food oxidation, because fatty foods contain large amounts of unsaturated fatty acids, oxygen and oxidation, which make the taste and deterioration of food. In addition, oxidation also causes loss of vitamin A and vitamin C, and unstable substances in food coloring are affected by oxygen, making the color darker. Therefore, oxygen can effectively prevent food from spoiling and maintain its color, smell, taste and nutritional value. The small vacuum packaging machine can achieve the same vacuum and the same effect.
The vacuum-filled packaging vacuum is filled with nitrogen, carbon dioxide, oxygen, a single gas or a mixture of two or three gases. Nitrogen is an inert gas. The function of the filling bag is to maintain a positive pressure to prevent air outside the bag from entering the bag and protecting the food. Carbon dioxide gas can be dissolved in various types of fat or water to form lower acid carbonates, inhibiting the activity of mold, spoilage bacteria and other microorganisms. Oxygen inhibits the growth and reproduction of anaerobic bacteria and keeps fruits and vegetables fresh and tinted. The high concentration of oxygen makes the fresh meat bright red.