Always introduce the benefits of use in the food, so there are a lot of people question the vacuum
packaging machine can be placed how long after vacuum packaging, whether it conforms to food safety and so on a series of problems.
Vacuum packaging machine can automatic extraction of air inside the bag, achieving complete after vacuum sealing process.
Vacuum packaging technology originated in the 1940 s.
In 1950, polyester, polyethylene plastic film successfully used in vacuum packaging, since then, vacuum packaging and got rapid development.
Vacuum
packing machine is often used in food industry, because after vacuum packaging, food antioxidant, to achieve the purpose of long-term preservation.
Problem is that it need to pass the test to get accurate results.
As we saw the shelf life of on food packaging, only when the enterprise professionally department after the test, it can know.
but today editorial on the website also collected a lot of questions about vacuum packing food shelf life.
Automatic vacuum packaging machine is suitable for frozen meat cutting, cold fresh meat, soy products such as meat, seafood, snack food, pharmaceutical products, medical equipment, electronic components, hardware tools industry products such as vacuum or gas packaging, the packaging has become a trend of food packaging in the future.
Let's take a look at the should know what respect.
The types of the shelf life of food and food related to vacuum pretreatment before packing.
Different kinds of food, or different pretreatment process, vacuum packing is different after the storage time at room temperature.
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Based on experience, for example, if the food preservation at room temperature for two days, may should be fresh agricultural products or slightly processed meat products.
If it is, after vacuum packaging, can be extended to six days.
Some can be extended to 18 days.
Lasting time deli time is shorter, dried fruit, even more than 12 months.
Shall conduct the experiment for a specific product.
the following is mainly about the principle of preservation of vacuum packing, in order to understand the problem of shelf life: vacuum packing use oxygen are the main functions of vacuum packaging machine, in order to prevent food spoilage, principle is relatively simple.
Because food mildew deterioration is mainly caused by the activity of microorganism, and most microorganisms (
Such as mold and yeast)
The survival needs of oxygen, and vacuum packing is use of this principle.
Bag food and oxygen in the cells has been removed, the microbe lost its & other
Environment & throughout;
。
Results show that when the oxygen concentration in the bag to be less than 1%, the growth of microbial reproduction rate fell sharply, oxygen concentration & le;
To zero.
5%, most microorganisms is restrained, stop breeding.
Note: vacuum packing can inhibit anaerobic bacteria breeding and enzyme reaction caused by food corruption discoloration, with freezing, frozen, dehydrated, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt and other auxiliary method.
Vacuum deaerating not only inhibit the growth of microbial breeding, another important function is to prevent the oxidation of the food, because the grease food contains a lot of unsaturated fatty acids, oxidation by oxygen, make the food flavor metamorphism.
In addition, the oxidation also make vitamin A and vitamin C loss, food pigment unstable material under the influence of oxygen, make the color darker.
Oxygen can effectively prevent food corruption, therefore, keep its color, aroma, taste and nutritional value.
As long as it can reach a certain vacuum degree, the effect is the same.
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