The main role of the double chamber vacuum packaging machine

The main function of the double-chamber vacuum packaging machine is to remove oxygen, which is beneficial to prevent food spoilage. The principle is also relatively simple, because the deterioration of food mold is mainly caused by the activity of microorganisms, and the survival of most microorganisms requires oxygen, and vacuum Packaging is the use of this principle to pump out the oxygen in the bag and in the food cells, so that the microbes 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 needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc. .

In addition to inhibiting the growth and reproduction of microorganisms, the vacuum deaeration of the double-chamber vacuum packaging machine is another important function to prevent oxidation of foods. The oils and fats contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen to make the food 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. The same effect can be achieved by a small vacuum packaging machine as long as it can achieve a certain degree of vacuum.

In addition to oxygen removal, the dual chamber vacuum packaging machine also has an inflating 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 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.

The vacuum packaging machine is filled with nitrogen, 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.