Food vacuum packaging Put the food into a bag, draw out the air in the bag, reach the predetermined vacuum degree, complete the sealing process. In the food industry, vacuum packaging is widely used, a variety of cooked products such as chicken legs, ham, sausage, grilled fish, beef jerky, etc. Pickled products such as various pickles and soybean products, preserved fruits and other foods that need preservation are more and more vacuum packaging. The vacuum packaging of food has a long shelf life, which greatly extends the shelf life of food.

vacuum

Vacuum, a term translated from the Latin vacuo, means nothing. In fact, the vacuum should be understood as the thinner space of gas. In a specified space, gas states below an atmospheric pressure are collectively referred to as vacuum. The rarefied level of gas in vacuum is called the degree ofvacuum, which is usually expressed by the pressure value. Therefore, vacuum packaging is not a complete vacuum in practice, and the vacuum degree in the food container packaged with vacuum packaging technology is usually 600-1333Pa. Therefore, vacuum packaging is also called vacuum packaging or exhaust packaging.

peculiarity

1, sweep away the local air (oxygen) in the packaging container, can effectively avoid food erosion and disintegration.

2, the use of barrier (air tightness) excellent packaging information and strict sealing technology and needs

3. The gas inside the vacuum packaging container has been processed