The main principle of vacuum bag

The main function of the vacuum bag is to remove oxygen, which is conducive to preventing product deterioration. The principle is relatively simple, because the moldy deterioration of the product is mainly caused by the activity of microorganisms, and most microorganisms need oxygen to survive, and the vacuum bag is used for this. The principle is to remove the oxygen in the packaging bag and the product cells, so that the micro-objects lose the "living environment". Today, Nordstad will talk about the main principle of the vacuum bag:

Vacuum bags cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of products caused by enzymatic reactions, so they also need 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, vacuum deoxygenation is another important function of the miniature crane to prevent food oxidation. Because oily food contains a lot of unsaturated fatty acids, it is oxidized by the effect of oxygen, which makes the food taste bad and spoiled. Loss of vitamins A and C, unstable substances in food pigments are affected by oxygen to darken the color, and deoxygenation can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value. The inflatable vacuum bag has the function of deoxidizing and guaranteeing quality. After the product is vacuum inflated, the inflation pressure inside the vacuum bag is stronger than the atmospheric pressure outside the vacuum 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. The inflatable vacuum bag is filled with nitrogen, carbon dioxide, oxygen single gas or a mixture of two or three gases after vacuuming. Its nitrogen is an inert gas, which plays a filling role to maintain a positive pressure in the vacuum bag to prevent the air outside the vacuum bag from entering the bag, and has a protective effect on the food. Its carbon dioxide can be dissolved in fat or water, resulting in carbonic acid with weak acidity, and 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.