Vacuum bag is also known as vacuum packaging, it is to extract all the air in the packaging container to seal, maintain the bag in a high vacuum state, the lack of air is equivalent to the effect of low oxygen, so that microorganisms have no living conditions, in order to achieve fresh fruit, no disease and rot.The application has the plastic bag inside the vacuum packing, the aluminum foil packing, the glassware packing and so on.Packaging materials can be selected according to the type of item.As the fruit is a fresh food, is still in the respiratory function, high hypoxia will cause physiological diseases, therefore, the use of vacuum packaging of fruits is less.
Vacuum bag is the main function of oxygen in order to prevent food spoilage, its principle is simple, because food metamorphism causing mold mainly caused by the activity of microorganism, and the survival of most microorganisms (e.g., mold and yeast) is need oxygen, and vacuum packing is using this principle, the packaging and food within the cell oxygen smoke, make small things lost "survival environment".Experiments show that: when the oxygen concentration in the package is less than 1%, the growth and reproduction rate of microorganisms will drop sharply, and when the oxygen concentration is less than 0.5%, most microorganisms will be inhibited and stop reproducing.(note: vacuum packaging cannot inhibit the growth of anaerobic bacteria and enzyme reactions caused by food deterioration and discoloration, so it should be combined with other auxiliary methods, such as refrigeration, quick-freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.).Vacuum deaeration besides inhibiting microbial growth and reproduction, another important function is to prevent the oxidation of the food, because the oil kind food contains A lot of unsaturated fatty acid, by the effect of oxygen oxidation, sour food, deterioration, in addition, the oxidation also make vitamin A and C loss, volatile substances in food pigment by the role of oxygen, make the color darker.Therefore, deoxygenation can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value.
The properties of food vacuum packaging materials directly affect the storage life and taste of food.The selection of good packing materials is the key to the success of vacuum packing.
Since talking about the material of vacuum packaging, it is essential to classify the material. The following are the material characteristics suitable for vacuum packaging:
PE is suitable for low temperature use, RCPP is suitable for high temperature cooking;
PA is for increasing physical strength and puncture resistance.
AL aluminum foil is to increase the barrier performance, shading;
PET, increase mechanical strength, good stability.
Then according to the demand, combination, various performance, also have transparent, in order to increase barrier performance use water resistant PVA high barrier coating.
We selection of the most advanced machinery and equipment, this is an important basis for high-quality products,We check the equipment regularly to make sure the goods are in good condition during production.