The main function of food vacuum packaging bags 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 (such as mold and yeast) is Oxygen is needed, and the vacuum packaging bag uses this principle to remove the oxygen in the packaging bag and the food cells, so that the microorganisms lose their living environment.
The experiment proves that when the oxygen concentration in the food bag is less than or equal to 1%, the growth and reproduction speed of the microorganisms drops sharply. When the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop breeding.
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation is another important function to prevent oxidation of foods. Because oils and fats contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen, which makes foods taste and deteriorate. In addition, oxidation also makes Loss of vitamins A and C, unstable substances in food pigments are affected by oxygen, which makes the color darker. Therefore, oxygen scavenging can effectively prevent food from spoiling.
