First of all, the main purpose of vacuuming in the design of food packaging bags is to prevent the contact between air and food, slow down the oxidation of food, thereby avoiding the growth of microorganisms and a means of spoiling food. Whether to vacuum depends on the characteristics of the food and the length of time for preservation. Generally, the vacuum can be sold in a short time, and it is not suitable to add too many preservatives, such as cooked chicken feet, trotters, etc. The packaging of miscellaneous grains is more suitable for vacuuming.
Food vacuum packaging bag
Special attention should be paid to vacuumized food packaging that vacuuming does not block the growth of bacteria in the food, but can only slow down the microorganisms that require oxygen. If the food is not spoiled and the shelf life is prolonged, the food needs to be destroyed. Bacteria treatment, such as using high temperature, ultraviolet light irradiation, etc., and then vacuuming in the food packaging bag using the sterilization pot, which greatly extends the shelf life.
In addition, some packaging bags we see in supermarkets have bulging gas inside. This is another anti-corrosion method. Some inert gases are used to flush the packaging bags, such as commonly used single or combined gases such as nitrogen and carbon dioxide. , This kind of cost is also relatively low, and it is mostly used in puffed food packaging to keep food dry and prevent food from spoiling.
