In daily life, people often use vacuum packaging to ensure the freshness of food fruits and vegetables and extend their storage dates. Then, let's take a look at how vacuum preservation is achieved with the screw vacuum pump manufacturer?
The vacuum preservation process is to put the food in a plastic bag, and then use a vacuum pump to pump the gas in the bag and seal it, creating a vacuum environment in the bag and realizing the long-term preservation of the food. There are several characteristics in the vacuum environment: low oxygen partial pressure, low water vapor content, and the gas inside the food and its volatile gas are more easily diffused into the space. It is precisely these characteristics that realize the long-term preservation of food.
1. Low oxygen partial pressure. The deterioration of food is mainly caused by the life activities of microorganisms. The basic life process of microorganisms is nutrition and respiration. Respiratory oxygen is a biological oxidation process, and it releases energy required for microbial life activities. The respiration process of microorganisms is also the oxidation process of food. Sugars, organic acids, alcohols and fats can all become oxidizing materials in the respiration process of microorganisms.
In a vacuum environment, the partial pressure of oxygen in the packaging bag is low. In the hypoxic environment, the growth and reproduction of aerobic microorganisms will be inhibited. Under normal circumstances, such as molds will stop reproducing in an environment with an oxygen content of less than 0.5% to 1.0%. Therefore, vacuum packaging can prevent microorganisms from causing food corruption and realize vacuum preservation. In addition, low oxygen partial pressure can protect the pigments in food from oxidation and maintain the original color.
2. Low moisture content under vacuum environment. Water is also a necessary condition for the life activities of microorganisms. The dried meat and vegetables can be stored for a long time because the microorganisms lose their living conditions due to lack of water. Vacuum packaging can provide a vacuum environment with very low relative humidity and inhibit the growth and reproduction of microorganisms.
3. The gas inside the food and its volatile gas are more likely to diffuse into the space. Under low pressure, ethylene and volatile metabolites in foods, such as carbon dioxide, alcohol, acetic acid, etc., are more likely to diffuse outwards, which can delay or inhibit the aging of fruit and vegetable foods, achieve vacuum preservation, and discharge peculiar smells at the same time.
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