Vacuum Food Packaging Bag
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Vacuum packaging, simple and clear, its most important role is to remove oxygen, in order to help prevent food spoilage. The principle is very simple. The main cause of food spoilage is caused by the activity of microorganisms, and the survival of microorganisms (such as mold and yeast) requires oxygen. Vacuum packaging uses this principle to remove oxygen from the inside of the package and food cells. The microbes are lost in the "environment of survival." At the same time, this also prevents the food from odorizing and deteriorating due to oxidation, thereby achieving the effect of long-term storage and preservation of the food.
The main function of vacuum air-packing is not only the anti-oxidation and quality-preserving functions of vacuum packaging, but also the functions of anti-pressure, gas-blocking and fresh-keeping. It can effectively maintain the original color, fragrance, taste and shape of food for a long time. 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 foods, easy to agglomerate foods, easy to deform and oily foods, foods with sharp edges or high hardness will pierce the bags. 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.