Snacks turn damp, seafood gets spoiled, moth on beans, tea turns mold, strange smell in the refrigerator. In daily life, unscientific food preservation methods not only cause waste and pollution, but also endanger health after consumption.
Now the promotion of food safety, hygiene, health, food preservation technology is constantly improved in order to make food preservation longer.In addition to the refrigerator preservation and room temperature storage commonly used in the family, the more common food preservation methods are filling the nitrogen, vacuum pumping, adding preservatives, and the most convenient and effective, natural no-addition method is vacuum packaging.From whole grains, fruits and vegetables, dried seafood, to marinated snacks, vacuum packaging is becoming more and more common.
What is vacuum packaging?
Vacuum packaging is also called decompression packaging, which is to draw out all the air in the packaging container and then seal it to maintain the bag in a highly decompressed state. The scarce air is equivalent to the hypoxia effect, so that the microorganisms have no living conditions and can make fruit fresh. Applications include vacuum packaging in plastic bags, aluminum foil packaging, glassware packaging, etc. The packaging material can be selected according to the type of item. Because the fruit is a kind of fresh food, it is still breathing, high hypoxia will cause physiological diseases. Therefore, less vacuum packaging is used for fruit.
The function of vacuum packaging
As all known that food spoilage is mainly caused by the growth and reproduction of microorganisms, and most microorganisms (such as molds and yeasts) require oxygen for their survival. The most important feature of vacuum packaging is the ability to pump away the oxygen in the food cells and package, causing the microorganisms to lose their living environment, thereby prolonging the preservation time of the food.
According to the research, when the oxygen concentration in the packaging bag is less than 1%, the growth and reproduction speed of microorganisms decreases sharply, the oxygen concentration is less than 0.5%, most microorganisms will be inhibited and stop breeding.
However, vacuum packaging cannot inhibit the food deterioration and discoloration caused by the reproduction of anaerobic bacteria and enzyme reactions. It also needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt curing, etc., in combination, food preservation can be better and stored for longer.
In addition to inhibiting the growth and reproduction of microorganisms, the other important function of vacuum packaging is to prevent food oxidation. Fatty foods contain a large amount of unsaturated fatty acids, which are easily oxidized by the action of oxygen, making the food smell bad and spoiled; and, oxidation can also cause loss of vitamin A and vitamin C, and unstable substances in food pigments can also be affected by oxygen, making the color darker. Therefore, vacuum can effectively prevent food from discoloration and deterioration, maintaining its color, fragrance, taste and nutritional value.
In addition, food in the vacuum packaging is isolated from external environment, there is no air flow and this can effectively prevent other smells, and can be moisture-proof and insect-proof, isolation of bacteria, to protect food from secondary pollution.
As a professional food packaging company, Lucky Time has a lot of experience in the production and design of vacuum packaging. Lucky Time is committed to providing all customers with packaging that meets its standards, hoping to become a supplier that satisfies all customers.