The Application of Vacuum Packaging Bags and Inflatable Soft Packaging Bags to Food

The main function of vacuum packaging bags 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 most microorganisms (such as mold and yeast) require oxygen for survival. Vacuum packaging bags use this principle to extract oxygen from the packaging bags 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 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.) In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation also plays an important role in preventing food oxidation, as oil based foods contain a large amount of unsaturated fatty acids, Oxidized by the action of oxygen, causing food to taste 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. Therefore, deoxygenation can effectively prevent food spoilage, maintain its color, aroma, taste, and nutritional value.

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