Vacuum Packaging

Vacuum packaging is a packaging method in which items are put into an airtight container and vacuumed before the container is sealed, so that there is basically no air in the sealed container.

The vacuum packaging method is also called the decompression packaging method or the exhaust packaging method.

This kind of packaging can prevent the water vapor from entering the packaging container, and can also prevent moist air from being stored in the airtight moisture-proof packaging and condensation when the temperature drops. When using the vacuum packaging method, care should be taken to avoid excessive vacuum.

General raw grains and grain-processed commodities can be vacuum-packed. Vacuum packaging can not only avoid or reduce the oxidation, discoloration, and staleness of grains, but also inhibit the growth of certain molds and bacteria. It can also maintain the quality and nutritional content of food and agricultural products.

In addition to controlling the external temperature and sterility, vacuum packaging is more important to control the appropriate gas environment of the food to achieve the expected fresh-keeping purpose. The main methods are mechanical extrusion, straw degassing and other methods. Either way, the air inside the bag is evacuated and then heat-sealed.

Its main features are: reducing the oxygen content in the bag, inhibiting the growth and development of mold and bacteria, controlling the deterioration of grain, and achieving the purpose of keeping fresh and quality. In addition, after vacuum packaging, it can also resist mechanical pressure and reduce vibration, which is beneficial to long-distance transportation and sales.

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