And vacuum packaging uses this principle to remove the oxygen in the packaging bag and food cells, so that microorganisms lose their living environment. Experiments have proved that: when the oxygen concentration in the packaging bag is ≤1, the growth and reproduction speed of microorganisms will drop sharply, and when the oxygen concentration is ≤0.5, most microorganisms will be inhibited and stop breeding.
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation has another important function to prevent food oxidation. Because oily foods contain a large amount of unsaturated fatty acids, they are oxidized by oxygen, making food taste and deterioration. In addition, oxidation also makes food The loss of vitamins A and C, the unstable substances in the food coloring are affected by oxygen, making the color darker. Therefore, oxygen removal can effectively prevent food from spoiling.
In addition, there are many foods that are not suitable for vacuum packaging and are packed with vacuum inflation. Such as crispy and fragile food, food that is easy to agglomerate, food that is easy to deform and lose oil, food with sharp edges or high hardness that will puncture the packaging bag, etc. After the food is vacuum-packed, the inflation pressure inside the packaging bag is stronger than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure without affecting the appearance and printing decoration of the packaging bag.