Views: 1 Author: Site Editor Publish Time: 2021-08-13 Origin: Site
The main function of vaccum pack bags is to remove oxygen to help prevent food deterioration, and its principle is relatively simple, because food mildew deterioration is mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as molds and yeasts) needs oxygen, and vaccum seal bags use this principle to pump out oxygen in packaging bags, so that micro-objects lose their "living environment".
In addition to inhibiting the growth and reproduction of microorganisms, another important function of vaccum storage bags is to prevent food oxidation. Oil and fat foods contain a large number of unsaturated fatty acids, which are oxidized by oxygen, which makes food deteriorate. In addition, oxidation also causes the loss of vitamins A and C, and unstable substances in food pigments are affected by oxygen, which makes the color darken. Therefore, vaccum seal storage bags can effectively prevent food from deteriorating. It has been widely used in food industry, and only by mastering the correct use method of vacuum packaging bag can it play its role. So, how to use food vacuum packaging bags correctly?
As a food grade vaccum bag, the material should be food-grade raw materials, which will have high transparency in appearance and will not have peculiar smell. Materials of vacuum bags with different thicknesses and properties should be selected for different foods. Thick materials should be selected for heavy products, and thin materials should be selected for light products, which can save costs. For example, materials resistant to oil should be selected for salted foods with high oil content, materials resistant to acid and alkali should be selected for kimchi foods with high salt content, and materials resistant to high temperature should be selected for products requiring high temperature disinfection or high temperature cooking.
First of all, pay attention to the heat sealing of strong vacuum storage bags for food. Pay attention not to stick grease, protein, food and other residues on the sealing parts, so as to ensure that the sealing can be completely heat sealed.
When the vacuum-packed packaging bag is heated and sterilized, the sterilization temperature and sterilization time should be strictly controlled to avoid the high internal pressure of the food vaccum bags caused by the high temperature, resulting in the separation and rupture of the sealing of the packaging bag.
The packaging bags for food vacuum packaging must be completely evacuated, especially for fresh meat and food without setting, so as to prevent the food in the food saver vaccum bags from spoiling due to the residual gas.
Vacuum food packaging bags are suitable for conventional food and fragile puffed food. Fragile foods are unsuitable for food vacuum packaging. If these foods have edges and corners, it is easy to puncture and penetrate the vaccum sealer bag.
Gas moisture in air will permeate packaging materials, and the permeability coefficient is closely related to temperature. In general, the higher the temperature, the greater the permeability coefficient, and the more serious the permeability to packaging materials. Therefore, food packed in vaccum seal food bags must be stored at low temperature. If stored at high temperature, the permeability of the bags will be seriously affected and the food will deteriorate. General vacuum packaged foods are stored below 10℃.