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Vacuum packaging is a kind of packaging method in which after the articles are packed into the airtight containers, the vacuum is taken before the containers are sealed so that there is substantially no air in the sealed containers. Vacuum packaging is also called decompression packaging or exhaust packaging. This kind of package can block the outside moisture from entering the packaging container, and can also prevent the presence of moist air inside the closed moisture-proof packaging and dew condensation when the temperature drops. With vacuum packaging, care should be taken to avoid excessive vacuum.
General raw grain and processed food products can be vacuum-packed. Vacuum packaging not only avoids or reduces the oxidation, discoloration, and taste deterioration of food, but also inhibits the growth of certain molds and bacteria.
At present, the processing and preservation of foodstuffs, oils, etc. are still in a low-level, extensive state, and China's refrigerated conditions cannot be compared with the United States, Japan, and other developed countries, thus causing a great deal of loss of agricultural products and waste of resources. Vacuum packaging can maintain the quality and nutrient content of food and agricultural products and is highly valued by the food industry.
In addition to controlling external temperature and sterility, vacuum packaging is more important to control the proper gas environment for food and achieve the desired preservation purpose. Its main methods are mechanical extrusion, straw degassing and other methods. Either way, the air inside the bag must be extracted and then heat-sealed. Its main characteristics are: reducing the oxygen content in the bag, inhibiting the growth and development of moulds and bacteria, controlling the deterioration of food, and achieving the purpose of freshness preservation. In addition, after being vacuum-packed, it can also resist mechanical pressure and reduce vibration, which is beneficial to long-distance transportation and facilitates sales.
General raw grain and processed food products can be vacuum-packed. Vacuum packaging not only avoids or reduces the oxidation, discoloration, and taste deterioration of food, but also inhibits the growth of certain molds and bacteria.
At present, the processing and preservation of foodstuffs, oils, etc. are still in a low-level, extensive state, and China's refrigerated conditions cannot be compared with the United States, Japan, and other developed countries, thus causing a great deal of loss of agricultural products and waste of resources. Vacuum packaging can maintain the quality and nutrient content of food and agricultural products and is highly valued by the food industry.
In addition to controlling external temperature and sterility, vacuum packaging is more important to control the proper gas environment for food and achieve the desired preservation purpose. Its main methods are mechanical extrusion, straw degassing and other methods. Either way, the air inside the bag must be extracted and then heat-sealed. Its main characteristics are: reducing the oxygen content in the bag, inhibiting the growth and development of moulds and bacteria, controlling the deterioration of food, and achieving the purpose of freshness preservation. In addition, after being vacuum-packed, it can also resist mechanical pressure and reduce vibration, which is beneficial to long-distance transportation and facilitates sales.
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