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The use of food packaging bags protects our commodities and brings great convenience to our daily life. Protecting products is the basic function of all food packaging bags. During product storage and transportation, food packaging bags can effectively prevent product leakage, scattering, loss, shrinkage and discoloration. Food packaging bags commonly used in the food packaging industry - vacuum bags can effectively isolate oxygen, prevent food from rotting and deterioration, effectively extend the shelf life, prevent bacterial invasion and reproduction, and ensure food safety and hygiene.
Vacuum packaging means that the air in the packaging bag is discharged and sealed to isolate the food in the packaging bag from the outside world. Under the vacuum environment, the growth of aerobic microorganisms is slowed or inhibited, which reduces protein degradation and oxidative rancidity of fats. In addition, after packaging in a vacuum bag, the vacuum degree in the bag is high, and the residual air is little, which can inhibit the reproduction of microorganisms such as bacteria, thus extending the shelf life of the product. For some soft items, the volume can be reduced after vacuum packaging.
1. For fruits and vegetables, vacuum packaging reduces the oxygen content in the bag, and the fruits and vegetables can respire through anaerobic respiration to generate carbon dioxide while maintaining a certain humidity. This low oxygen, high carbon dioxide and high humidity environment can effectively reduce fruit sparse transpiration, ethylene production and nutrient consumption, to achieve the purpose of preservation;
2. For meat food, the vacuum packaging machine removes the oxygen in the packaging bag, which can inhibit the growth and development of bacteria such as mold, and also inhibit the decomposition and oxidation of oil, control the deterioration of food. Due to the continuous respiration of the meat tissue and the frequent activities of some microorganisms, the oxygen in the vacuum bag will be converted into carbon dioxide, and the accumulated carbon dioxide can effectively inhibit the reproduction and generation of bacteria, which has a certain effect on the preservation of meat;
3. For other foods, the vacuum packaging machine can reduce the evaporation of water after packaging, and control the condensation and solidification caused by the loss of water in the food;
4. In addition to the above functions, vacuum packaging also has the advantages of resisting mechanical pressure, reducing vibration, and facilitating long-distance transportation, so it can more effectively maintain the original color, aroma, taste, shape and nutritional value of food.
Utien is a packaging expert in packaging industry for almost 20 years. Utien has participated in the draft of 4 national standards of packing machine and achieved over 40 patent technologies. We provide solutions to help you to make a better package if you have any needs.