Application of food vacuum bags and inflatable flexible packaging bags to food

The main function of the food vacuum bag is to deoxygenate, so as to prevent the food from spoiling. Oxygen, and the vacuum packaging bag uses this principle to extract the oxygen in the packaging bag and food cells, so that the microorganisms lose the “survival environment”. Experiments have shown that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction speed of microorganisms will drop sharply. If the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop multiplying. (Note: Vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzymatic reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt Pickling, etc.) In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Because oily food contains a lot of unsaturated fatty acids, it is oxidized by the action of oxygen, which makes the food taste bad and spoiled. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food coloring are affected by oxygen to darken the color. Therefore, deoxygenation can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value. food bags, food packaging bags