Vacuum packing machine is the main function of oxygen in order to prevent food spoilage, its principle is simple. Because food metamorphism causing mold mainly multiplied by the activity of microorganism, and the survival of most microorganisms (e.g., mold and yeast) need oxygen, and vacuum packing makes full use of this principle, packaging food within the oxygen evacuated, so as to sabotage the microbial survival environment.
The role of vacuum packaging machine
Experiments have shown that when the oxygen concentration in the package is less than 1%, the growth and reproduction rate of microorganisms will sharply decline, and when the oxygen concentration is less than 0.5%, most microorganisms will be inhibited and stop reproduction. (note: vacuum packaging cannot inhibit the anaerobic bacteria reproduction and enzyme reaction caused food deterioration and discoloration, 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.)
Vacuum de-aeration besides inhibiting microbial growth and reproduction, another important function is to prevent the oxidation of the food for oil food containing a lot of unsaturated fatty acid, by the effect of oxidation will deteriorated, in addition, the oxidation also make vitamin A and C loss, and the volatile substances in food pigment by the role of oxygen, make the color darker. So, de-oxygenation can effectively prevent food from spoilage. In addition to the function of oxygen preservation, the vacuum packaging has the functions of anti-pressure, anti-gay, and fresh-keeping, which can effectively keep the original color, aroma, taste, shape and nutritional value of food for a long time.