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How long can I save after vacuum packaging?
Jan 29, 2019

Our company was established in 1991, and received daily customer calls for various packaging needs. It is a topic of great concern to food manufacturers for how long it can be stored after vacuum packaging machine packaging. It is also a problem that we are difficult to answer. Manufacturers will not guarantee the shelf life of your food. There are many factors affecting the shelf life of food. The first thing to look at is the product, the second is the sterilization work before packaging, the second is the storage environment after packaging and the packaging materials and vacuum packaging equipment. . For these problems, our tasks are more important factors. I remember that Xiao Zhu also wrote an introduction about the role of vacuum packaging machines and working principles. If you have time or interest, you can also understand.

The preservation principle of the vacuum packaging machine is as follows:

1. The main function is to remove oxygen.

In fact, the preservation principle of the vacuum packaging machine is not complicated, and the most important part is to remove the oxygen in the packaged product. Just take out the oxygen in the bag and food, and then seal the package to avoid the air entering, so there will be no oxidation reaction, so that the preservation effect is achieved. The use and use of vacuum packaging machines is conducive to preventing food spoilage. The principle is that the deterioration of food molds is mainly caused by the activities of microorganisms, and the survival of most microorganisms requires oxygen, and vacuum packaging uses this principle to package bags. The oxygen in the inner and food cells is pumped away, causing the microbe to lose the "environment of survival." Vacuum packaging can not inhibit the deterioration and discoloration of food caused by anaerobic bacteria reproduction and enzymatic reaction, so it must be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc. .

2. Prevent food oxidation.
Since fats and oils contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen, which causes the food to taste and deteriorate. In addition, oxidation also causes loss of vitamin A and vitamin C, and unstable substances in the food coloring matter are subjected to oxygen to darken the color. Therefore, oxygen scavenging can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value.

3, the inflation link.

The main function of vacuum air-packing is not only the anti-oxidation and quality-preserving functions of vacuum packaging, but also the functions of anti-pressure, gas-blocking and fresh-keeping. It can effectively maintain the original color, fragrance, taste and shape of food for a long time. Nutritional value. In addition, there are many foods that are not suitable for vacuum packaging, but must be vacuum-filled. Such as crispy and fragile food, easy to agglomerate food, easy to deform oily food, food with sharp edges or high hardness will pierce the bag. After the food is vacuum-packed by the food vacuum packaging machine, the inflation pressure inside the packaging bag is stronger than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed without affecting the appearance and printing decoration of the packaging bag.

The vacuum aerated package is filled with a nitrogen gas, carbon dioxide, oxygen single gas or a mixture of 2-3 gases after vacuum. Nitrogen is an inert gas that acts as a filling to maintain a positive pressure inside the bag to prevent air outside the bag from entering the bag and to protect the food. Carbon oxide gas can be dissolved in various types of fat or water to form weakly acidic carbonic acid, and has the activity of inhibiting microorganisms such as mold and spoilage bacteria. Oxygen inhibits the growth and reproduction of anaerobic bacteria, keeps the freshness and color of fruits and vegetables, and high-concentration oxygen keeps fresh meats bright red.

Warm reminder: Through this article, do you have a specific understanding of how long vacuum packaging is kept?

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