Vacuum bags are also called decompression packaging. They extract all the air in the packaging container and seal it to maintain a high degree of decompression in the bag. Less air is equivalent to a hypoxic effect, so that microorganisms have no living conditions to ensure that the fruit is fresh and disease-free. purpose of occurrence. Packaging materials can be selected according to the type of items. Since fruits are fresh food and are still undergoing respiration, high levels of hypoxia can cause physiological diseases. Therefore, fruits are rarely used.
The main function is to remove oxygen to help avoid food deterioration. The principle is relatively simple, because food mold and spoilage are mainly caused by the activities of microorganisms, and most microorganisms need oxygen to survive. Vacuum bags use this principle. The oxygen in the bag and food cells is removed, so that microorganisms lose their "living environment".
In addition to controlling the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Grease foods contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen, causing the food to change flavor and deteriorate. In addition, oxidation also causes Vitamins A and C are lost, and unstable substances in food pigments are affected by oxygen, causing the color to darken. Therefore, vacuum bag deoxygenation can prevent food from deteriorating and maintain its color, aroma, taste and nutritional value.