The packaging machine can be combined with other auxiliary methods
Release Date:
2021-10-04
The main function of the packaging machine is deoxygenation to help prevent food spoilage. Its principle is relatively simple: food mold and spoilage are mainly caused by microbial activity, and most microorganisms (such as molds and yeasts) require oxygen to survive. Vacuum packaging uses this principle by removing oxygen from inside the packaging bag and the food cells, depriving microorganisms of their living environment. Experiments have shown that when the oxygen concentration inside the packaging bag is ≤1%, the growth and reproduction rate of microorganisms sharply decreases; when the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging cannot prevent spoilage and discoloration caused by anaerobic bacteria and enzymatic reactions, so it must be combined with other auxiliary methods such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, and salting.)
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation also plays an important role in preventing food oxidation. This is because fatty foods contain a large amount of unsaturated fatty acids that oxidize when exposed to oxygen, causing food to become off-flavored and spoiled. Moreover, oxidation causes the loss of vitamins A and C, and unstable substances in food pigments darken due to oxygen exposure. Therefore, deoxygenation effectively prevents food spoilage.
Inflated packaging, besides having the deoxygenation and preservation functions of vacuum packaging, mainly provides resistance to pressure, gas barrier, and freshness preservation. It can more effectively maintain the original color, aroma, taste, shape, and nutritional value of food for a long time. Additionally, many foods are not suitable for vacuum packaging and require vacuum-inflated packaging, such as crispy and fragile foods, foods prone to clumping, foods that easily deform or release oil, and foods with sharp edges or high hardness that can puncture the packaging bag. After vacuum-inflated packaging, the internal gas pressure inside the packaging bag is higher than the external atmospheric pressure, effectively preventing food from being crushed or deformed by pressure without affecting the appearance or printing decoration of the packaging bag.
Vacuum-inflated packaging involves filling the bag with single gases such as nitrogen, carbon dioxide, oxygen, or a mixture of two or three gases after vacuuming. Nitrogen is an inert gas that acts as a filler to maintain positive pressure inside the bag, preventing outside air from entering and protecting the food. Carbon dioxide can dissolve in various fats or water, forming weakly acidic carbonic acid, which inhibits the activity of molds, spoilage bacteria, and other microorganisms. Oxygen supports the growth and reproduction of anaerobic bacteria and helps maintain the freshness and color of fruits and vegetables. High concentrations of oxygen can keep fresh meat bright red.
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