The main function of vacuum packaging is to remove oxygen, so as to prevent food from spoilage, and its principle is relatively simple, because food mildew and spoilage are mainly caused by microbial activities.
Most microorganisms (such as molds and yeasts) need oxygen to survive. Vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, so that tiny objects lose their "living environment".
Extended data:
Scope of application of vacuum packaging
1, pickled products: sausage, ham, bacon, salted duck, etc.
2, pickles: mustard tuber, dried radish, kohlrabi, kimchi and so on.
3, bean products: dried tofu, vegetarian chicken, bean paste and so on.
4. Cooked food products: roast chicken, roast duck, beef sauce, fried food, etc.
5, convenience: rice, ready-to-eat, wet noodles, cooked vegetables and so on.
6, soft cans: clear water bamboo shoots, sugar fruits, eight-treasure porridge and so on.
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