The Mechanism Of Action Of Vacuum Packaging

The main function of vacuum packaging is to remove oxygen and various gases in the air to help prevent food spoilage. The principle is also relatively simple, because the deterioration of food mold is mainly caused by the activity of microorganisms, and most microorganisms (such as mold and yeast) The survival of the need is oxygen, and vacuum packaging is the use of this principle, the oxygen in the packaging bag and food cells are removed, so that the micro-objects lose the "survival environment." The experiment proves that when the oxygen concentration in the package is ≤1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop breeding. (Note: Vacuum packaging can not inhibit the deterioration and discoloration of food caused by anaerobic bacteria reproduction and enzyme reaction. Therefore, it must be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, Salted, etc.)

In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation is another important function to prevent oxidation of foods. Because oils and fats contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen, which makes foods taste and deteriorate. In addition, oxidation also makes Loss of vitamins A and C, unstable substances in food pigments are affected by oxygen, which makes the color darker. Therefore, oxygen scavenging can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value. Has great commercial value.

The main function of vacuum air-packing, in addition to vacuum packaging, has the functions of deoxidizing, preserving and preserving, mainly anti-pressure, shatterproof, gas-blocking and fresh-keeping, which can effectively maintain the original color of food for a long time. Fragrance, taste, shape and nutritional value. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum-filled. Such as crispy and fragile food, easy to agglomerate food, easy to deform and oily food, food with sharp edges or high hardness will pierce the bag. After the food is vacuum-insulated, the inflation pressure in the packaging bag is stronger than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed without affecting the appearance and printing decoration of the packaging bag.

The vacuum-inflated package is vacuum-filled with a single gas of nitrogen, carbon dioxide, oxygen, or a mixture of two or three gases. The nitrogen gas is an inert gas, which acts as a filling to maintain a positive pressure inside the bag to prevent the air outside the bag from entering the bag, thereby protecting the food. Its carbon dioxide is soluble in various types of fat or water, and it is classified into weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as mold and spoilage bacteria. Its oxygen inhibits the growth and reproduction of anaerobic bacteria, keeps the freshness and color of fruits and vegetables, and high-concentration oxygen keeps fresh meats bright red.