Vacuum with what material to do the most environmental protection food packaging bags, do you understand?

Vacuum in vacuum packaging, refers to the designated space, less than an atmospheric pressure gas state are collectively referred to as vacuum. Vacuum gas rareness degree is called vacuum is usually expressed as pressure value. Not completely vacuum and vacuum packaging actually, adopts the vacuum packing technology of vacuum degree in the 600 - usually within the food containers 1333Pa。 So, also called vacuum packaging vacuum packaging or exhaust packaging. Vacuum packaging is widely used in food industry, this is because the air inside the vacuum packing will all take out seal, maintain bag at high stress state, the rare air of low oxygen effect, make no microorganisms living conditions, in order to achieve the purpose of food fresh, disease-free corrosion occurs. Vacuum deaeration besides inhibiting microbial growth and reproduction, another important function is to prevent the oxidation of the food, because the oil kind food contains a lot of unsaturated fatty acid, by the effect of oxygen oxidation, sour food, deterioration. In addition, the oxidation also make vitamin A and C loss, food pigment in the volatile substances by the role of oxygen, make the color darker. So oxygen can effectively prevent food spoilage, maintain its color, aroma, taste and nutritional value. Generally in salt baked food, pickles, soy products, meat products, instant food, such as soft canned play a role. , however, there are many inappropriate USES vacuum food packaging and food must adopt vacuum food packaging bags, such as crisp fragile food, nutrition food, easy deformation oil food, have sharp edges or high hardness will puncture food packaging bags, etc. And vacuum packaging in addition to the main function of the vacuum packaging of oxygen quality features, main and compressive strength, the air resistance, the preservation effect, can more effectively to make food for a long time to keep the original color, aroma, taste, shape, and nutritional value.
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