vacuum sealer for food

The term vacuum, translated from the Latin vacuo, means nothing. In fact, a vacuum should be understood as a space where gas is rarer. In a specified space, gas states below one atmospheric pressure are collectively called vacuum. The rarefaction of a gas in a vacuum is called degree ofvacuum and is usually expressed as a pressure value. Therefore, vacuum packaging is not completely vacuum in fact, and the vacuum degree of food containers packed by vacuum packaging technology is usually 600-1333Pa. Therefore, the vacuum packaging is called vacuum packaging or exhaust packaging.

3.The gas inside the vacuum packaging container has been removed.

Suitable for food, aquatic products, chemical raw materials, electronic components, precision parts and Other products of vacuum sealing packaging.

Food vacuum packaging is the main function of oxygen, is beneficial to prevent food spoilage, its principle is simple, because food metamorphism causing mold mainly caused by the activity of microorganism, and the survival of most microorganisms (e.g., mold and yeast) is need oxygen, and vacuum packing is using this principle, the packaging and food in oxygen smoke inside the cell, Depriving microbes of their living environment. The experiment proves that when the oxygen concentration in the bag is less than or equal to 1%, the growth and reproduction rate of microorganisms decreases sharply, and when the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop reproduction. (Note: Vacuum packaging can not inhibit the reproduction of anaerobic bacteria and enzyme reaction caused by food spoilage 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, salting, etc.)

In addition to the oxygen preservation function of vacuum packaging, vacuum inflatable packaging mainly has the functions of pressure resistance, gas resistance, preservation and so on, which can more effectively keep 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 and must be packed by vacuum. Such as brittle and fragile food, easy to agaginate food, easy to deform oil food, sharp edges or higher hardness will Pierce the packaging bag of food. After the food is packed by vacuum aeration, the aeration pressure inside the bag is greater than the atmospheric pressure outside the bag, which can effectively prevent the food from being broken and deformed under pressure and does not affect the appearance and printing decoration of the bag.

Vacuum-filled packaging is filled with nitrogen, carbon dioxide, oxygen and other single gases or a mixture of two or three gases after vacuum. Its nitrogen is inert gas, filling effect, so that the bag to maintain positive pressure, to prevent the air outside the bag into the bag, food play a protective role. Its carbon dioxide can dissolve in all kinds of fat or water, and lead to weak acid carbonic acid, which has the activity of inhibiting fungi, corrupt bacteria and other microorganisms. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria, and maintain the freshness and color of fruits and vegetables. High concentration of oxygen can make fresh meat keep its bright red.