Vacuum Sealer
· Part of the air (oxygen) in the packaging container is eliminated, which can effectively prevent food from spoiling.
· Using packaging materials with excellent barrier properties (air tightness) and strict sealing technology and requirements can effectively prevent the exchange of packaging contents, which can avoid food weight loss and taste loss, and prevent secondary pollution.
· The gas inside the vacuum packaging container has been eliminated, which accelerates the conduction of heat, which can improve the efficiency of thermal sterilization and avoid the packaging container from rupturing due to the expansion of gas during heat sterilization.
The main function of vacuum packaging is to remove oxygen to help prevent food deterioration. The principle is relatively simple, because food spoilage is mainly caused by the activities of microorganisms, and most microorganisms (such as molds and yeasts) require oxygen to survive. , and vacuum packaging uses this principle to remove oxygen from the packaging bag and food cells, so that microorganisms lose the environment for survival. Experiments have shown that when the oxygen concentration in the packaging bag is ≤1%, the growth and reproduction speed of microorganisms decreases sharply. When the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop reproduction. (Note: Vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and food deterioration and discoloration caused by enzymatic reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, radiation sterilization, microwave sterilization, salt Pickled, etc.)
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