In addition to the oxygen-removing and quality-preserving functions of vacuum packaging, the main functions of vacuum inflatable packaging include compression resistance, gas barrier, and freshness preservation, which can more effectively maintain the original color, aroma, taste, shape and shape of food for a long time. Nutritional value. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum-filled packaging. Such as crunchy and fragile foods, foods that are easy to agglomerate, foods that are easy to deform and run out of oil, foods with sharp edges or corners or high hardness that will pierce the packaging bag, etc. After the food is vacuum-inflated and packaged, the inflation pressure inside the packaging bag is stronger than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure without affecting the appearance of the packaging bag and printing decoration. The vacuum inflatable package is filled with a single gas of nitrogen, carbon dioxide, oxygen or a mixture of two or three gases after being vacuumed. The nitrogen is an inert gas, which plays the role of filling and keeps positive pressure inside the bag to prevent air outside the bag from entering the bag and play a protective effect on the food. The carbon dioxide can dissolve in various fats or water, and it can be turned into weakly acidic carbonic acid, which has the activity of inhibiting molds, spoilage bacteria and other microorganisms. The oxygen can inhibit the growth and reproduction of anaerobic bacteria, and keep the freshness and color of fruits and vegetables. The high concentration of oxygen can keep fresh meats bright red.
