First of all, the main purpose of vacuuming in the design of food packaging bags is to prevent the contact between air and food, slow down the oxidation of food, thereby avoiding the growth of microorganisms and making foods a means of deterioration.
Whether the vacuum is applied depends on the characteristics of the food and the length of the antiseptic. Generally, the vacuum is sold in a short time, and it is not suitable to add too much preservative food, such as cooked chicken feet, pig's trotters, etc. The packaging of miscellaneous grains is more suitable for vacuuming
Vacuum packaging of food packaging should pay special attention to the fact that vacuuming does not block the growth of bacteria in the food. It can only slow down the microorganisms that need oxygen. If the food does not spoil and extend the shelf life, it needs to be extinguished. The bacteria treatment, for example, using high temperature, ultraviolet light irradiation, etc., and then vacuuming the packaging in a food packaging bag using a sterilizing pot, thus greatly extending the shelf life.
In addition, some of the bags we saw in the supermarket are gas in the drum. This is another kind of anti-corrosion method. It is used to flush some inert gas into the bag, such as common nitrogen or carbon dioxide. This kind of cost is also relatively low, and it is used in the packaging of puffed food to keep the food dry and prevent food from spoiling.
