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Working principle of bag vacuum packaging machine

July 5, 2022

The bag-feeding vacuum packaging machine can automatically extract the air in the packaging bag and complete the sealing process after reaching a predetermined vacuum degree.

 

It can also be filled with nitrogen or other mixed gas, and then complete the sealing process. The bag-type vacuum packaging machine is usually used in the food industry, because after vacuum packaging, the food can resist oxidation and can be stored for a long time.

 

The main function of vacuum packaging is to remove oxygen, which helps prevent food spoilage. The principle is also relatively simple, as the deterioration of food mold is primarily caused by the activity of microorganisms, and most microorganisms, such as molds and yeasts, require oxygen to survive.

 

Vacuum packaging uses this principle to remove oxygen from the inside of the bag and from the food compartment, thereby depriving the microorganisms of a living environment. Experiments have shown that when the oxygen concentration in the package is less than or equal to 1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop multiplying.

 

In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation is another important function to prevent food oxidation. Since oils and fats contain a lot of unsaturated fatty acids, they are oxidized by the action of oxygen, which can make food taste bad and spoil.

 

In addition, oxidation causes the loss of vitamins A and C, and the unstable substances in food coloring can be affected by oxygen, resulting in a darker color. Therefore, deoxygenation can effectively prevent food spoilage.

 

 

In addition to the deoxygenation and quality assurance functions of vacuum packaging, vacuum inflatable packaging also mainly has the functions of pressure resistance, gas resistance and preservation, which can effectively maintain the original color, aroma, taste, shape and nutritional time of food for a long time.

 

In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum filled. Such as crunchy foods, foods that are easy to cake, oily foods that are easily deformed, sharp edges or foods with high hardness will puncture the bag.

 

After food vacuum inflatable packaging, the inflation pressure in 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. .

 

A vacuum-inflated package is filled with a single gas such as nitrogen, carbon dioxide or oxygen or a mixture of two or three gases after being evacuated.

 

Nitrogen is an inert gas that acts as a filler to maintain a positive pressure inside the bag to prevent air from outside the bag from entering the bag, thus protecting the food. Its carbon dioxide is soluble in various types of fat or water, and is classified as weakly acidic carbonic acid, and has activity in inhibiting microorganisms such as mold and spoilage bacteria.

 

Its oxygen inhibits the growth and reproduction of anaerobic bacteria, maintaining the freshness and color of fruits and vegetables, while the high concentration of oxygen keeps fresh meats bright red.