Sea Food Vacuum Packing Machine

The advantages of Sea Food Vacuum Packaging Machine

The main function of vacuum packaging is to remove oxygen, which is beneficial for preventing food spoilage. The principle is relatively simple, as food mold and spoilage are mainly caused by the activity of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen. Vacuum packaging uses this principle to extract oxygen from the packaging bag and food cells, causing microorganisms to lose their living environment. Experiments have shown that when the oxygen concentration in the packaging bag is ≤ 1%, the growth and reproduction speed of microorganisms sharply decreases. When the oxygen concentration is ≤ 0.5%, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging cannot inhibit the proliferation of anaerobic bacteria and the spoilage and discoloration of food caused by enzyme reactions. Therefore, 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, vacuum deoxygenation also plays an important role in preventing food oxidation. Oily foods contain a large amount of unsaturated fatty acids, which are oxidized by oxygen, causing food to taste and spoil. In addition, oxidation also causes the loss of vitamin A and C, and unstable substances in food pigments are oxidized, causing color to darken. So, deoxygenation can effectively prevent food spoilage.

Vacuum inflatable packaging not only has the deoxygenation and quality assurance functions of vacuum packaging, but also has functions such as pressure resistance, air blocking, and preservation, which can more effectively maintain the original color, aroma, taste, shape, and nutritional value of food for a long time.