The main function of vacuum packaging is to remove oxygen, which is beneficial to prevent food from spoiling. The principle is also relatively simple. Because the deterioration of food mold is mainly caused by the activity of microorganisms, the survival of most microorganisms (such as yeast or mold) requires oxygen. Vacuum packaging is the use of this principle to pump out the oxygen in the packaging and in the food cells, so that the microbes lose the "environment of survival." When the oxygen concentration in the package is less than or equal to 1%, the growth and reproduction speed of the microorganisms is drastically decreased. When the oxygen concentration is 0.5% or less, most microorganisms are inhibited and the reproduction is stopped.
Beef Dry
Stretch Film Vacuum Packaging Machine has film conveying system, upper and lower mold guiding part, coding system, base film preheating zone, thermoforming zone, filling zone, heat sealing zone, slitting zone and edge material recycling system, control system In addition, the whole machine adopts modular structure design, which can increase or decrease various devices according to user needs, thereby increasing and decreasing various functions.
The machine uses a forming die to heat the film first, then punches it into a shape of a container by using a forming die, and then loads the package into the formed lower film cavity and vacuum-packs it. The film used for packaging is a stretch film, which is divided into a soft film and a hard film. The film has the characteristics of excellent formability, high transparency, oxygen barrier, heat resistance, flatness, adhesion, anti-fog property, easy opening and the like. The film is equipped with a thermoforming packaging machine, which can not only package solid, liquid, soft objects, fragile products, etc., but also vacuum soft film packaging, hard film inflatable packaging, blister packaging and the like.
The beef jerky stretch film vacuum packaging machine is composed of a pumping air sealing system, a heat sealing system, a vacuum system, and an electric appliance control system. After the bag is drawn into a low vacuum, it is automatically sealed immediately. Because of the high vacuum in the bag, the residual air is extremely small, inhibiting the proliferation of bacteria and other microorganisms, and avoiding oxidation, mildew and spoilage of the articles. After packaging by vacuum packaging machine, It can reduce the packaging volume for transportation and storage.
Because the structure of the machine is cleverly designed, it is easy to realize when inflating and deflation. As long as the air circuit is switched by the vacuum system, the package not only needs to complete the vacuuming and inflation process in the vacuum chamber, but more importantly, it is pumping. After the vacuum is no gas, the heat sealing seal is performed in time before the gas chamber is vented to ensure that the finished package is in a closed vacuum or airless environment. Its heat sealing is a key action, because the heat sealing seal requires a press-fitting process, so a special device is designed in the vacuum chamber to complete this action.
After heat sealing, it is filled with a single gas such as nitrogen, carbon dioxide or oxygen or a mixed gas of two or three gases. Among them, nitrogen is an inert gas, which can play a filling role, so that the inside of the bag maintains a positive pressure to prevent the air outside the bag from entering the bag, thereby protecting the food. Carbon dioxide can be dissolved in various types of fat or water, and it is induced into weak acid carbonate. It has the activity of inhibiting microorganisms such as mold and spoilage bacteria. Oxygen inhibits the growth and reproduction of anaerobic bacteria.
In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxidation is another important function to prevent food oxidation. Because oils and fats contain a large amount of unsaturated fatty acids, they are oxidized by the action of oxygen, which makes foods taste and deteriorate. In addition, oxidation also makes Loss of vitamins A and C, unstable substances in food pigments are affected by oxygen, making the color darker. Therefore, oxygen scavenging can effectively prevent food from spoiling and maintain its color, aroma, taste and nutritional value.
