Definition of vacuum packaging

　　Vacuum packaging: put the food into the packaging bag, extract the air in the packaging bag, and complete the sealing process after reaching the predetermined vacuum degree. The vacuum inflatable packaging will put the food into the packaging bag. After the air in the packaging bag reaches the predetermined vacuum degree, it will be filled with nitrogen or other mixed gases, and then the sealing process will be completed.

　　The principle of vacuum packaging: vacuum packaging refers to extracting all the air in the package and cooperating with packaging materials with extremely low oxygen permeability, so that external oxygen can not penetrate into the package, reducing the rate of oxidation and rancidity of fresh meat to ensure the freshness of fresh meat. The vacuum packed fresh meat can be stored for 14-20 days at 0 ± 1 ℃.

　　The shelf life of the vacuum packaging itself is 5-7 days longer than that of the pallet packaging, but after the vacuum packaging, the general meat will be dark red due to the blocking of oxygen, which will damage the appearance. However, if the package is removed, the chilled meat will return to bright red color when encountering oxygen. Therefore, vacuum packaging is generally used in hotels and some hypermarkets that require long storage time and high quality.

　　The materials used for vacuum packaging include polyester and polyamide in addition to polyvinylidene chloride (PVDC) with good oxygen permeability and shrinkage; Or nylon, polyester film and polyethylene multi-layer materials. Polyvinylidene chloride (PVDC) is the best membrane material for preventing the permeability of oxygen and water vapor, but the biggest disadvantage is that it cannot be heat sealed. Polyester has strong tensile strength and softness; Nylon has good oxygen prevention permeability, heat resistance, cold resistance and strong mechanical property, but it has high water vapor permeability and is expensive, so it is often used as a vacuum packaging material for fresh meat in the form of multi-layer composite.

　　The function of vacuum packaging is to inhibit the growth of microorganisms and avoid external pollution; Slow down the oxidation rate of fat in meat, and also inhibit the enzyme activity; Reduce water loss and maintain product weight; The package is beautiful and intuitive, which enhances the desire to buy and is easy to carry.

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The main core research content of the sterile bag industry includes the following aspects