Vacuum packaging is to reduce the air inside the packaging bag to a certain degree of vacuum, so as to inhibit the growth of microorganisms and extend the shelf life and freshness.
1. First of all, food is packaged in a vacuum, which not only removes some air from the container, but also effectively prevents food from going bad.
2. Secondly, vacuum packaging can use packaging materials with good barrier properties and strict sealing technology, which can effectively prevent the exchange of packaging materials, namely, it can prevent food from losing weight and taste and effectively prevent secondary pollution.
3. Finally, the gas inside the vacuum packaging container has been removed, accelerating the heat conduction, which not only improves the efficiency of sterilization, but also avoids the rupture of the container due to the expansion of the gas.
Vacuum deaeration besides inhibiting microbial growth and reproduction, another important function is to prevent the oxidation of the food, because the oil kind food contains A lot of unsaturated fatty acid, by the effect of oxygen oxidation, sour food, deterioration, in addition, the oxidation also make vitamin A and C loss, volatile substances in food pigment by the role of oxygen, make the color darker.So, except oxygen can prevent food to spoil effectively, maintain its color, sweet, flavour and nutrition value.Has great commercial value.