The main function of vacuum packaging is to remove oxygen to help prevent food deterioration. Its principle is also relatively simple, because food spoilage is mainly caused by the activities of microorganisms, and most microorganisms (such as molds and yeasts) Bacteria (bacteria) need oxygen to survive, and vacuum packaging uses this principle to remove oxygen from the packaging bag and food cells, so that microorganisms lose the environment for survival. Experiments have shown that when the oxygen concentration in the packaging bag is ≤1%, the growth and reproduction speed of microorganisms decreases sharply. When the oxygen concentration is ≤0.5%, most microorganisms will be inhibited and stop breeding. (Note: Vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and food deterioration and discoloration caused by enzymatic reactions, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, radiation sterilization, microwave sterilization, salt Pickling, etc.)

In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation, because oily foods contain a large amount of unsaturated fatty acids, which are oxidized by oxygen. , causing the food to taste bad and deteriorate. In addition, oxidation also causes the loss of vitamins A and C. The unstable substances in food pigments are affected by oxygen, making the color darker. Therefore, oxygen removal can effectively prevent food from deteriorating.