Quality vacuum packaging bag for food | Kanzo Pack

Vacuum packaging bag, also known as decompression packaging, is to pump out the air in the packaging container and keep the state of high decompression. The scarce air is equivalent to the effect of hypoxia, which makes microorganisms have no living conditions and achieves fresh and disease-free fruits. The purpose of decay. Including vacuum packaging in plastic bags, aluminum foil packaging, glassware packaging, etc. Packaging materials can be selected according to the types of articles. Because fruit is fresh food, it is still breathing, and high hypoxia can cause physiological diseases. Therefore, fruits are seldom packed in vacuum.

The main function of vacuum packaging bag is to remove oxygen to help prevent food deterioration. The principle is also relatively simple. Food spoilage is mainly caused by microbial activities, which requires the survival of most microorganisms (such as mold and yeast). Oxygen, vacuum packaging is to use this principle to pump out the oxygen in packaging bags and food cells, so that micro-objects lose their "living environment".

Experiments show that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction speed of microorganisms will decrease sharply. When the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging can't inhibit the deterioration and discoloration of food caused by anaerobic bacteria reproduction and enzyme reaction, and other auxiliary methods, such as cold storage, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.) Besides inhibiting the growth and reproduction of microorganisms, vacuum deoxidation is another important function to prevent food oxidation. Because oil contains a large amount of unsaturated fatty acids, they are oxidized under the action of oxygen, which leads to food odor and deterioration. In addition, oxidation can also lead to the loss of vitamins A and C. Unstable substances in food pigments are influenced by oxygen, which makes the color darker. Therefore, deoxidation can effectively prevent food deterioration and maintain its color, aroma, taste and nutritional value.