How long can vacuum packaging last?

The preservation principle of vacuum packaging machine is as follows:

1. The main function is deoxygenation.

In fact, the preservation principle of vacuum packaging machines is not complicated, and the most important step is to remove oxygen from the packaged products. Just extract the oxygen from the packaging bag and food, seal the packaging to prevent air from entering, and there will be no oxidation reaction, thus achieving the effect of freshness preservation. The use and utilization of vacuum packaging machines are beneficial for preventing food spoilage. The principle is that food spoilage is mainly caused by the activity of microorganisms, and most microorganisms require oxygen for survival. Vacuum packaging uses this principle to extract oxygen from the packaging bags and food cells, causing microorganisms to lose their "living environment". Vacuum packaging cannot inhibit the proliferation of anaerobic bacteria and food spoilage and discoloration caused by enzyme reactions. Therefore, it needs to be combined with other auxiliary methods, such as refrigeration, rapid freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.

2. Prevent food oxidation.

Due to the high content of unsaturated fatty acids in oily foods, they are oxidized by the action of oxygen, causing the food to taste bad and spoil. In addition, oxidation also causes the loss of vitamin A and vitamin C, and unstable substances in food pigments are affected by oxygen, making the color darker. So, deoxygenation can effectively prevent food spoilage, maintain its color, aroma, taste, and nutritional value.

3. The inflation process.

The main function of vacuum inflatable packaging is not only to remove oxygen and maintain quality, but also to resist pressure, block air, and preserve freshness, 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 and must be packaged with vacuum inflatable packaging. Such as crispy and fragile food, easily clumped food, easily deformed and oily food, food with sharp edges or high hardness that can puncture packaging bags, etc. After food is vacuum inflated and packaged by a food vacuum packaging machine the pressure inside the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent food from being crushed and deformed under pressure, without affecting the appearance and printing decoration of the packaging bag.

Vacuum inflatable packaging is filled with a single gas of nitrogen, carbon dioxide, oxygen, or a mixture of 2-3 gases after vacuum. Among them, nitrogen is an inert gas that plays a filling role, maintaining positive pressure inside the bag to prevent air outside the bag from entering, providing a protective effect on food. Carbon dioxide gas can dissolve in various fats or water, forming weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as fungi and spoilage bacteria. Oxygen has the ability to inhibit the growth and reproduction of anaerobic bacteria, maintain the freshness and color of fruits and vegetables, and high concentrations of oxygen can keep fresh meat bright red.