Vacuum packaging concept

Vacuum packaging concept

The vacuum packaging packs the food into the packaging bag, draws out the air inside the packaging bag, and reaches the predetermined vacuum level, and completes the sealing process. Vacuum inflating and packaging The food is packed in a packaging bag, the air in the packaging bag is drawn to a predetermined vacuum degree, and then nitrogen gas or other mixed gas is charged, and then the sealing process is completed.

The principle of vacuum packaging

Vacuum packaging refers to the collection of all the air inside the package and the packaging material with very low oxygen permeability, so that the outside oxygen can not penetrate into the inside, reducing the rate of oxidation, rancidity of fresh meat to ensure the freshness of fresh meat. Vacuum-packed fresh meat can be stored at 0±1°C for 14 to 20 days. The vacuum packaging itself is 5 to 7 days longer than the shelf life of the tray packaging. However, after vacuum packaging, due to the blockage of oxygen, the meat will generally appear dark red and damage the appearance. However, if the cooled meat returns to a bright red color when it is removed from the package, vacuum packaging is generally used for long-term storage and requires high-quality hotels and some hypermarkets.

Vacuum packaging materials

The materials used for vacuum packaging include, in addition to polyvinylidene dichloride (PVDC) with good oxygen permeability and shrinkage, polyester, polyamide, or nylon, polyester film, and polyethylene multilayers. . Among them, polyvinylidene chloride has the highest oxygen and water vapor permeability, but the biggest drawback is that it cannot be heat-resistant. Polyester has a strong tensile strength, softness; nylon to prevent oxygen permeability is still good, heat and cold resistance is also good, mechanical strength is also strong, but the water vapor transmission rate is high, and the price is expensive, so The multi-layered compound is used as a vacuum packaging material for fresh meat.

The role of vacuum packaging

Inhibit the growth of microorganisms and avoid outside pollution;

Slowing down the oxidation rate of fat in meat also has a certain inhibitory effect on enzyme activity;

Reduce water loss and maintain product weight;

The packaging is beautiful and intuitive, enhances the desire to purchase, and is easy to carry.