The principle of food vacuum packaging

The main function of food vacuum packaging is to remove oxygen, which is beneficial to prevent food spoilage. The principle is also relatively simple. Because food spoilage is mainly caused by microbial activity, most microorganisms (such as mold and yeast) need oxygen to survive. Vacuum packaging is the use of this principle to remove oxygen from the inside of the package and food cells, so that the microorganisms lose their living environment. The experiment proves that when the oxygen concentration in the package is ≤1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop breeding. (Note: Vacuum packaging can not inhibit the deterioration and discoloration of food caused by anaerobic bacteria reproduction and enzyme reaction, so it must be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salt Pickled, etc.)