The Principle And Function Of Vacuum Packaging Of Chamber Vacuum Machine

The main function of chamber vacuum machine is to remove oxygen and various gases in the air, which is conducive to preventing food deterioration. The principle of chamber vacuum machine is also relatively simple, food mold deterioration is mainly caused by the activities of microorganisms, and most microorganisms (such as mold and yeast) need oxygen to survive, and vacuum packaging is to use this principle, the oxygen in the packaging bag and food cells, so that microorganisms lose the "living environment". Proof of principle of chamber vacuum machine: When the oxygen concentration in the bag is less than 1%, the growth and reproduction rate of microorganisms will decline sharply. When the oxygen concentration is less than 0.5%, most microorganisms will be inhibited and stop reproduction. (Note: Vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reactions. Therefore, it needs to be combined with other auxiliary methods, such as refrigeration, quick-freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt curing, etc.)

Vacuum in addition to oxygen in addition to inhibiting the growth and reproduction of microorganisms, another chamber vacuum machine is an important role to prevent food oxidation, fat food contains A lot of unsaturated fatty acids, oxidation by oxygen, make food deterioration, in addition, oxidation also makes vitamin A and C loss, unstable substances in food coloring by oxygen, make the color dark. Therefore, deoxygenation can effectively prevent food spoilage and maintain its color, fragrance, taste and nutritional value. It has great commercial value.

In addition to the quality preservation and preservation function of chamber vacuum machine, the main functions of chamber vacuum machine also include compression resistance, shatterproof, air resistance, preservation and other functions, which can more effectively keep the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, many foods that are not suitable for chamber vacuum machine must be vacuum-filled packaging. Such as crunchy and fragile food, easy to caked food, easy to deformation food, sharp edges or higher hardness will Pierce the packaging bag of food. After the food is packed by vacuum aeration, the pressure of aeration inside the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed, and does not affect the appearance of the packaging bag and the printing and decoration.

Chamber vacuum machine after vacuum filled with nitrogen, carbon dioxide, oxygen single gas or two or three gas mixture. Nitrogen is an inert gas, which plays a filling role and keeps the positive pressure inside the bag to prevent the air from outside the bag from entering the bag, so as to protect the food. Carbon dioxide can be dissolved in all kinds of fat or water, lead to weak acid carbonic acid, can inhibit the activity of mold, rot bacteria and other microorganisms. Oxygen inhibits the growth and reproduction of anaerobic bacteria, and keeps the freshness and color of fruits and vegetables. High concentration of oxygen can keep fresh meat bright red.