In addition to inhibiting the growth and reproduction of microorganisms, another important function of food vacuum packaging machines is to prevent food oxidation, because fat foods contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen, which causes the food to taste and deteriorate. Oxidation causes loss of vitamins, and unstable substances in food coloring are affected by oxygen, making the color darker. Food vacuum packaging machine deoxidation can effectively prevent the deterioration of food and maintain its nutritional value of color and aroma. Food vacuum packaging machine inflatable packaging is in addition to the vacuum packaging in addition to oxygen and quality assurance functions, there are pressure, gas barrier and freshness and other functions. Many foods are not suitable for vacuum packaging and must be used vacuum inflation packaging. After the food is vacuum-inflated, the inflation pressure inside the packaging bag is stronger than the atmospheric pressure outside the packaging bag, thereby effectively preventing the food from being crushed and deformed without affecting the appearance of the packaging bag and its printing and decoration.
Food vacuum packaging machine is filled with a single gas such as nitrogen, carbon dioxide and oxygen or a mixture of two to three gases after vacuum. Nitrogen is an inert gas, which plays a role of filling and maintains the positive pressure inside the bag, prevents the air outside the bag from entering the bag, and plays a very important role in protecting food. Carbon dioxide can be dissolved in various types of fats or water, which leads to weaker acidic carbonic acid, which has the activity of inhibiting microorganisms such as mold and spoilage bacteria. Oxygen itself can inhibit the growth and reproduction of anaerobic bacteria and maintain fresh colors such as fruits and vegetables. High concentration of oxygen can keep fresh meats bright red. The freshness of fruits and vegetables is no loss of nutrients.