Food vacuum packaging machines create a vacuum inside the packaging bag, achieving a sterile environment. If customers choose suitable packaging materials, vacuum packaging can achieve the desired preservation. The process of a food vacuum packaging machine mainly involves first removing air, and then sealing the bag.
For meat products, deoxygenation inhibits the growth of mold and aerobic bacteria, suppresses oil oxidation, and controls food spoilage, thus achieving preservation and quality maintenance. For fruits and vegetables, reducing the oxygen content inside the bag allows them to produce carbon dioxide through anaerobic respiration while maintaining a certain level of humidity. This low-oxygen, high-carbon dioxide, and high-humidity environment effectively reduces transpiration and respiration, decreasing ethylene production and nutrient consumption, ultimately achieving preservation. Furthermore, for other foods, it reduces moisture evaporation and controls condensation and solidification caused by water loss.
In addition to the above-mentioned functions, it also has the advantages of resisting mechanical pressure, reducing vibration, and facilitating long-distance transportation, thus more effectively maintaining the original color, aroma, taste, shape and nutritional value of food.
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