Vacuum packaging machine is a kind of equipment commonly used in the food industry. No matter the size of the enterprise, it will be used in the food vacuum packaging machine for processing.
Many customers are also interested in the packaging process of food vacuum packaging. We can take a look at the role of direct vacuum packaging machine and inflatable vacuum packaging machine.
First, the definition of packaging.
Pressure-reducing packaging: put the food into the packaging bag, take out the air in the packaging bag, after reaching the predetermined vacuum degree, seal processing.
Negative pressure inflatable packaging: put the food into the packaging bag, take out the air in the packaging bag, make it reach the predetermined vacuum degree, and then fill nitrogen, carbon dioxide, oxygen and other gases, complete the sealing process.
II. Functions and principles.
Vacuum packing is the main function of DNA, to help prevent food spoilage, its principle is relatively simple, because food mildew is mainly due to the activity of microorganism, and most microorganisms (e.g., mold and yeast) are need oxygen, vacuum packing is in using this principle, from packaging and food cell oxygen gas, lose microbial "survival environment".
The results showed that when the oxygen concentration in the bag was less than 1%, the growth and reproduction rate of microorganisms decreased sharply. When the oxygen concentration was less than 5%, most microorganisms would be inhibited and stop breeding.
Note: vacuum packaging cannot inhibit the reproduction of anaerobes, nor can it prevent food spoilage and discoloration caused by enzyme reaction, so it needs to be combined with other auxiliary methods, such as cold storage, quick freezing, dehydration, high temperature sterilization, irradiation, microwave sterilization, salt cell, etc.
In addition to inhibiting microbial growth and reproduction, vacuum oxygen removal also has another important role, which is to prevent food oxidation, because the oil contains a large number of unsaturated fatty acids, due to the effect of oxygen, food will become stink.
In addition, oxidation also leads to the loss of vitamins A and C, and the pigment in food is affected by oxygen, which darkens the color.
Therefore, deoxygenation can effectively prevent food spoilage, and maintain the balance of color, flavor and nutritional value.
In addition to the function of quality preservation in addition to oxygen, vacuum packaging mainly has the functions of pressure resistance, gas resistance and freshness preservation, which can more effectively keep the original color, aroma, shape and nutritional value of food for a long time.
In addition, there are a lot of food should not be vacuum packaging, must be filled with vacuum packaging.
2.1, compressive: because food after vacuum packaging, outside pressure than the outside packing bag, make its contraction deformation, so a lot of crisp fragile food, puffed food, fruit and vegetable chips (tea) to caking food (pork floss, milk powder) go easy deformation oil food, cakes, moon cakes have sharp edges or high hardness will puncture food packaging bags, all must use vacuum packing, food after vacuum packing, inside air pressure than the bags outside atmospheric pressure, which can effectively prevent food compression deformation, broken and does not affect the packaging and printing packaging appearance.
