Master the Basics of Vacuum Packaging: Techniques, Benefits & Applications

The vacuum packaging bag is equipped with a vacuum packaging machine to extract the air in the packaging bag, and then seal it to make the packaging bag in a highly decompressed state. The scarcity of air is equivalent to the effect of hypoxia, which makes it impossible for microorganisms to survive, thereby achieving the purpose of preservation, extending the shelf life, and not quickly decaying.

At present, our company's vacuum packaging series products mainly include stretch film vacuum packaging, imitation aluminum foil stretch film vacuum packaging, low-temperature color bags, high and low temperature cooking color bags, puncture-resistant bags, skin bags, special-shaped bags, aluminum foil bags, etc.

Vacuum packaging bags are to protect products from environmental pollution, extend the shelf life of food, and improve the value and quality of products. In people's lives and work areas, various plastic vacuum packaging bags can be seen everywhere. Lightweight, sealed, fresh-keeping, anti-corrosion, and rust-proof plastic vacuum packaging involves many fields such as food, medicine, knitwear, precision product manufacturing, metal processing plants, laboratories, etc.

The main function of food vacuum packaging bags is to deoxygenate to prevent food from spoiling. Special functional vacuum packaging bags can also effectively isolate light, odor, etc. Its principle is relatively simple, because food mold and deterioration are mainly caused by the activities of microorganisms, and most microorganisms (such as molds and yeasts) need oxygen to survive. Vacuum packaging uses this principle to extract oxygen from the packaging bag and food tissue, so that the microorganisms lose their "living environment". Experiments show that when the oxygen concentration in the packaging bag is lower than 1%, the growth and reproduction rate of microorganisms will drop sharply. When the oxygen concentration is lower than 0.5%, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging cannot inhibit the growth of anaerobic bacteria and food deterioration and discoloration caused by enzymatic reactions. Therefore, it needs to be used in conjunction with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.).

Vacuum packaging bags can also effectively prevent food oxidation. Food oxidation is caused by the oxidation of unsaturated fatty acids in oily foods, which makes the food taste and deteriorate. In addition, oxidation will also cause the loss of vitamins A and C, and oxygen will act on unstable substances in food pigments to darken the color. Therefore, deoxygenation can effectively prevent food from deteriorating and maintain its color, aroma, taste and nutritional value.

In addition to the oxygen preservation function, the main functions of vacuum inflation packaging are pressure resistance, gas barrier and preservation, which can effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, many foods are not suitable for vacuum packaging, but must be packed with vacuum inflation. For example, crisp and fragile foods, caking foods, easily deformed and greasy foods, foods with sharp corners or high hardness will puncture the packaging bag. After the food is vacuum-packed, the air pressure inside the bag is stronger than the air pressure outside the bag, which can effectively prevent the food from breaking and deforming, and does not affect the appearance and printing decoration of the packaging bag. Inflatable packaging is to fill the bag with nitrogen, carbon dioxide, oxygen single gas or a mixture of two or three gases after vacuuming. Nitrogen is an inert gas that fills the bag, maintains a positive pressure inside the bag, prevents the air outside the bag from entering the bag, and protects the food. Carbon dioxide can dissolve in various oils or water, making carbonate weakly acidic and inhibiting the activities of microorganisms such as fungi and spoilage bacteria; oxygen can inhibit the growth and reproduction of anaerobic bacteria, keep fruits and vegetables fresh and colorful, and high concentrations of oxygen can keep fresh meat bright red, and fruits and vegetables fresh and nutritious.

The company's packaging stretch film rolls are resistant to high and low temperatures, high barrier, and imitation aluminum foil, etc., and can be used with various models of fully automatic thermoforming stretch film vacuum packaging machines (320, 420, 520) and stretch film capping packaging machines. It can also be used with water immersion steam sterilizers, automatic water spray sterilizers, industrial cooking water tanks, steam sterilizers, and high-temperature round can sterilizers.