The Main Function Of Vacuum Shrink Packaging Is To Resist Pressure

Jul 26, 2021 In addition to the oxygen-removing and quality-preserving functions of vacuum packaging, the main function of Vacuum Shrink Packaging is to resist pressure, gas barrier, and preserve freshness. It 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 use Vacuum Shrink 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 Shrink Packaging, 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. Vacuum Shrink Packaging is filled with a single gas of nitrogen, carbon dioxide, oxygen or a mixture of two or three gases after vacuum. Nitrogen in Vacuum Shrink Packaging is an inert gas, which plays a filling role and maintains a positive pressure in the bag to prevent air outside the bag from entering the bag and protect the food. Vacuum Shrink Packaging carbon dioxide can dissolve in all kinds of fats or water, and it will become less acidic carbonic acid, which has the activity of inhibiting molds, spoilage bacteria and other microorganisms. Vacuum Shrink Packaging has oxygen to inhibit the growth and reproduction of anaerobic bacteria, and keep fruits and vegetables fresh and colorful. High concentration of oxygen can keep fresh meats bright red.

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The Main Function Of Vacuum Shrink Packaging Is To Resist Pressure

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