Function of vacuum packaging bag

In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxidation is to prevent food oxidation.
Because fat foods contain many unsaturated fatty acids, they are oxidized by oxygen, which makes the food taste and deteriorate.
In addition, oxidation also causes the loss of vitamin A and C, and the unstable substances in food pigments darken the color by oxygen.
Therefore, deoxidization can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value.
The main function of vacuum packaging bag is not only the deoxidation and quality assurance function of vacuum packaging, but also the functions of compression, gas resistance and preservation, which can more effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time.
In addition, many foods are not suitable for vacuum packaging, but must be vacuum packaging bag.
Such as crisp and fragile food, easily caked food, easily deformed and oily food, food with sharp edges and corners or high hardness that will pierce the packaging bag, etc.
After the food is vacuum inflated and packaged, the inflation pressure in the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure and does not affect the appearance of the packaging bag and printing decoration.
After vacuum, the empty inflatable package is filled with nitrogen, carbon dioxide, oxygen, a single gas or a mixture of two or three gases.
The nitrogen is an inert gas, which plays a filling role and keeps the positive pressure in the bag, to prevent the air outside the bag from entering the bag and protect the food.
Its carbon dioxide can be dissolved in all kinds of fat or water and lead to carbonic acid with weak acidity. It has the activity of inhibiting microorganisms such as molds and spoilage bacteria.
Its oxygen can inhibit the growth and reproduction of anaerobic bacteria and maintain the freshness and color of fruits and vegetables.
High concentration oxygen can keep fresh meat bright red. The freshness of fruits and vegetables does not lose nutrients.

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