Application of vacuum packaging and vacuum inflata

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Application of vacuum packaging and vacuum inflatable flexible packaging for food

the main function of vacuum packaging is to remove oxygen, which is conducive to preventing food deterioration. Its principle is also relatively simple. Because the moldy deterioration of food is mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen, and vacuum packaging uses this principle to extract the oxygen from the packaging bag and food cells, Make microorganisms lose their living environment. Experiments show that when the oxygen concentration in the packaging bag is 1%, the growth and reproduction speed of microorganisms will drop sharply, and the oxygen concentration is 0.5%. Large private capital activities to the graphene industry, most microorganisms will be inhibited and stop reproduction. (Note: vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reaction, so it also needs to be combined with other auxiliary methods, such as cold storage, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.)

in addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Because fat foods contain a large number of unsaturated fatty acids, they are oxidized by oxygen, which makes food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food pigments are darkened by oxygen. Therefore, deoxidization can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value

in addition to the deoxidization and quality assurance functions of vacuum packaging, the main functions of vacuum inflatable packaging are compression resistance, gas blocking, fresh-keeping and other functions, which can more effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, vacuum packaging is not suitable for many foods, but 120 ° vacuum inflatable packaging must be used. Such as crunchy and fragile food, easily caked food, easily deformed and oily food, food with sharp edges and corners or high hardness that will puncture the packaging bag, etc. After the food is vacuum inflated and packaged, the inflation pressure in the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure, and does not affect the appearance of the packaging bag and the printing and decoration

vacuum inflatable packaging is filled with a single gas of nitrogen, carbon dioxide, oxygen or a mixture of two or three gases after vacuum. Among them, nitrogen is an inert gas, which plays a filling role to maintain positive pressure in the bag, so as to prevent air outside the bag from entering the bag and play a protective role for food. Oxidized carbon gas can dissolve in all kinds of fat or water to form carbonic acid with weak acidity, and has the activity of inhibiting mold, spoilage bacteria and other microorganisms. Oxygen can inhibit the growth and reproduction of anaerobic bacteria and keep fruits and vegetables fresh and colorful. High concentration of oxygen can keep fresh meat bright red

vacuum packaging

cured products: sausage, ham, bacon, salted duck, etc; Pickles: pickled mustard, dried radish, turnip, pickle, etc; Bean products: dried tofu, vegetarian chicken, bean paste, etc; Cooked food products: roast chicken, roast duck, sauce beef, etc; Instant food: rice, instant wet noodles, cooked vegetables, etc; Soft cans: bamboo shoots in clear water, fruits in sugar water, eight treasures porridge, etc

vacuum inflatable packaging

tea, nuts, melon seeds, meat floss, etc; Fried potato chips, puffed food, fruit and vegetable chips, etc; Cakes, moon cakes, etc; Various powders and food additives; Various local specialties and precious Chinese herbal medicines; All kinds of dehydrated vegetables

vacuum packaging or vacuum inflatable packaging are commonly used as three side sealed packaging bags made of double-layer composite film or three-layer aluminum thin composite film. The thickness of the composite film is generally between 6096 m, of which the inner layer is a heat sealing layer, which needs to have good heat sealing, with a thickness of between 5080 m, and the outer layer is a sealing layer, which needs to have good air tightness and printability, a certain strength, and a thickness of between 1016 M. Polyethylene (PE) is commonly used as the inner substrate of composite film, and high temperature resistant polypropylene (CPP) is used as the high-temperature cooking bag, while tensile polypropylene (OPP), polyester (PET) and nylon (PA) are commonly used as the outer substrate of Marmara University. Some foods such as tea, milk powder and other high-fat foods need to be packaged with light blocking packaging to prevent the food from changing its color, aroma and taste due to the influence of light. The method is to compound a thin layer of aluminum foil (AL) between the inner and outer substrates, and its air tightness is also strengthened

vacuum or vacuum inflatable packaging machines are commonly used in cavity type and external pumping type. Cavity packaging machine is divided into vacuum packaging machine and vacuum inflatable packaging machine. The external pumping packaging machine has several functions, such as vacuum packaging and vacuum inflatable packaging, so it is also called multi-functional modified atmosphere packaging machine. The purchase of packaging machine should be considered according to the shape of the packaging items, the size of the packaging capacity, the production batch, the way of packaging and other comprehensive factors. It is best to consult before purchasing

food vacuum and vacuum inflatable flexible packaging technology occupy a certain position in food packaging technology, and some functions and functions cannot be easily replaced by other packaging technologies. The vacuum packaging technology of China's hydraulic grip jaw was developed in the early 1980s, while the vacuum inflatable packaging technology began to be used in a small amount in the early 1990s. With the promotion of small packaging and the development of supermarkets, its scope of application will be more and more extensive, and some will gradually replace hard packaging, with a very promising prospect

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