The concept of vacuum-packed
The concept of vacuum-packed
Vacuum-packed into the food packaging bags, packaging bags out of the air, to meet the preset vacuum after the sealing process to complete. Inflatable packaging the food into the vacuum packaging bags, packaging bags out of the air after its intended degree of vacuum, and then filled into the nitrogen or other gas mixture, and then complete the sealing process.
The principle of vacuum-packed
Vacuum packaging is the packaging extract all the air and in line with extremely low oxygen permeability of packaging materials, so that outsiders can not penetrate the oxygen, the reduced meat oxidation and rancidity rate in order to ensure the freshness of meat. Vacuum-packed fresh meat in the 0 ± 1 ℃ can be stored 14 ~ 20d. Pallet packaging vacuum packaging itself than to extend the shelf life of 5 ~ 7d, however, after the vacuum packaging, due to blocking of oxygen, usually meat will Chenganhongse and diminishing the appearance. However, if the removal of packaged chilled meat case of oxygen, then revert back to bright red color, so generally used for vacuum-packed storage time longer but require high-quality hotels and a number of supermarkets and so on.
Materials used in vacuum packaging
Vacuum packaging materials used, in addition to anti-oxygen and contractility through sexual well polyvinylidene ethylene dichloride (PVDC), there are polyester, polyamide; or nylon, polyester film and polyethylene materials such as multi-layer . Which polyvinylidene ethylene dichloride to prevent oxygen and water vapor through a membrane material for a variety of the highest, but the biggest drawback is not heat sealed. Polyester has a strong tensile strength, soft; nylon to prevent the oxygen transmission rate is still good, heat and cold is also good, mechanical also strong, but the water vapor transmission big and expensive, so more use of in the form of multi-layer composite material as the vacuum-packed fresh meat.
The role of the use of vacuum-packed
Inhibit microbial growth, to avoid external contamination;
Slow down the oxidation rate of fatty meat on the inhibition of enzyme activity to a certain extent;
Reduction of water loss, maintaining the weight of the product;
Packaging beautiful, intuitive, enhance the desire to buy, easy to carry.