Vacuum Packaging Equipment: How Does Vacuum Packaging Equipment Preserve Freshness?

Semi Automatic Tray Sealer How to keep fresh?

We must have seen vacuum-packed food at the food counter in the supermarket. Some brands are famous for stewed eggs and duck eggs. As we all know, eggs are easy to deteriorate, but why can stewed eggs in small plastic bags be placed on the counter of the supermarket for 1-2 months? The important point is that the vacuum packaging equipment is used before leaving the factory, so that perishable foods can also live longer.

I think many people must be surprised. We must know that eggs are easy to deteriorate. When they are placed in plastic bags, they are easy to deteriorate when the temperature in the bag is high. Which brands can make eggs live longer? Let's briefly introduce how vacuum packaging equipment can achieve non-deterioration in a vacuum.

The main function of vacuum packaging equipment is to remove oxygen and help prevent food from deteriorating. The principle is also relatively simple, because the mildew and deterioration of food is mainly caused by the activities of microorganisms. Most microorganisms (such as molds and yeasts) need oxygen to survive, and vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, so that microorganisms lose their "living environment".

In addition to inhibiting the growth and reproduction of microorganisms, another important function of deoxygenation in vacuum packaging equipment is to prevent food oxidation, because oily foods contain a large amount of unsaturated fatty acids, which are oxidized by oxygen, making the food taste bad and deteriorate. In addition, oxidation will also cause the loss of vitamin A and vitamin C, and the unstable substances in food pigments are affected by oxygen, making the color darker. Therefore, deoxygenation can effectively prevent food from spoiling and maintain the color, aroma, taste and nutritional value of food.

It should be noted that vacuum packaging cannot inhibit the growth of anaerobic bacteria and food deterioration and discoloration caused by enzyme reactions. Therefore, after purchasing a product packaged with vacuum packaging equipment, it is wrong to think that the product is foolproof and will not deteriorate again. In order to prevent food from spoiling and can be stored for a long time, it is necessary to combine other auxiliary methods such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.