Preservation Principle of Vacuum Packaging Machine
Today, in the 21st century, our material life is extremely rich. The role of packaging is changing with time. It attracts consumers' attention and makes people want to buy. It is convenient to save and extend the storage period of products, and improves storage value of products, reduces the production cost of the enterprise. The appearance of the vacuum packaging machine solves these problems well.
The main function of vacuum packaging is to remove oxygen, which is beneficial to prevent food spoilage. The principle is also relatively simple, because the deterioration of food mold is mainly caused by the activity of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen. Vacuum packaging is the use of this principle to remove oxygen from the inside of the bag and the food cells, so that the microorganisms lose the "environment of survival." The experiment of vacuum packaging proves that when the oxygen concentration in the package is less than 5%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤1%, most microorganisms will be inhibited and stop breeding.
In addition to inhibiting the growth and reproduction of microorganisms, vacuum packaging has another important function to prevent oxidation of foods. As we all know, oils and fats contain a large amount of unsaturated fatty acids, which are easy to be oxidized by the action of oxygen to deteriorate the taste of foods. In addition, oxidation also causes loss of vitamins A and C. What's more, unstable substances in the food coloring matter are subjected to oxygen to darken the color. Therefore, oxygen scavenging can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value.
*The main reason for the "Oil Rancidity" is that the oil is hydrolyzed to release free fatty acids during storage. It is affected by moisture, heat, light and oxygen. The fatty acid containing double bonds is oxidized to peroxide, and then, under the action of oxygen, to be decomposed to low aldehydes, ketones, acids, etc. After the oil is rancid, the edible value is reduced, the taste and smell are deteriorated, and the essential fatty acids of the nutrient are seriously damaged.