The working principle of food vacuum packaging machine
The main function of food vacuum packaging is to remove oxygen to help prevent food spoilage. The principle is relatively simple, because food mildew and spoilage are mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as mold and yeast) is necessary. Oxygen, and vacuum packaging uses this principle to pump out the oxygen in the packaging bag and food cells, so that microorganisms lose the environment for survival. Experiments have shown that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction rate of microorganisms will drop sharply. When the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop multiplying. (Note: vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzymatic reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt Pickling, etc.) In addition to inhibiting the growth and reproduction of microorganisms, the other important function of vacuum deaeration of granule packaging machine is to prevent food oxidation. Because oily food contains a large amount of unsaturated fatty acids, it is oxidized by the action of oxygen and makes the food taste bad. , deterioration, in addition, oxidation also causes the loss of vitamins A and C, and the unstable substances in food coloring are affected by oxygen, making the color darker. Therefore, deoxygenation can effectively prevent food spoilage. In addition to the oxygen-removing and quality-preserving functions of vacuum packaging, vacuum inflatable packaging mainly has the functions of anti-pressure, gas resistance, and fresh-keeping, which can more effectively keep food in its original color, aroma, taste, shape and nutrition for a long time. value. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum inflated. Such as crunchy and fragile food, food that is easy to agglomerate, food that is easy to deform and lose oil, food with sharp edges and corners or high hardness that will pierce the packaging bag, etc. After the food is vacuum-packed, the inflation pressure inside the bag is stronger than the atmospheric pressure outside the bag, which can effectively prevent the food from being crushed and deformed under pressure without affecting the appearance and printing and decoration of the bag. The vacuum inflatable packaging is filled with a single gas such as nitrogen, carbon dioxide, oxygen, or a mixture of two or three gases after vacuum. Its nitrogen is an inert gas, which plays a filling role to maintain a positive pressure in the bag to prevent the air outside the bag from entering the bag, and has a protective effect on the food. Its carbon dioxide can be dissolved in various fats or water, resulting in weak acid carbonic acid, which has the activity of inhibiting microorganisms such as mold and spoilage bacteria. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria, maintain the freshness and color of fruits and vegetables, and high concentration of oxygen can keep fresh meat bright red.
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