Food packaging bag
The main function of vacuum packaging is to remove oxygen to help prevent food spoilage.
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Scope of application:
1. Fresh food products: fruit corn, waxy corn, seasonal fruits, etc.
2. Pickled vegetables: mustard, dried radish, kohlrabi, kimchi, etc.
3. Soy products: dried tofu, vegetarian chicken, bean paste, etc.
4. Cooked food products: roasted chicken, roasted duck, sauced beef, fried and so on.
5. Convenience food: rice, instant wet noodles, cooked vegetables, etc.
6. Soft canned food: bamboo shoots in clear water, fruits in sugar water, eight-treasure porridge, etc.
The main function of vacuum packaging is to remove oxygen to help prevent food spoilage. The principle is relatively simple, because the mildew and spoilage of food is mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen. , and vacuum packaging uses this principle to pump out the oxygen in the packaging bag and food cells, so that the micro-materials lose the "survival environment". Experiments have proved that when the oxygen concentration in the packaging bag is ≤1%, the growth and reproduction speed of microorganisms will drop sharply, and when the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop multiplying.
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