The key of the vacuum bag is the oxygen tension, which is also caused by a short-term and vacuum packaging. This fact is because the transformation of food moldy and rotten is mainly caused by the movement of microorganisms, which is conducive to avoid food spoilage, and the life of most microorganisms (such as mold and yeast) is the necessary oxygen, which makes the food and oxygen bag smoke in the cell, and microorganisms lose their "living environment".

　　真空包裝意味著更少的限制厭氧細(xì)菌生長(zhǎng)和酶反應(yīng)引發(fā)食品變形和變色,真空脫氣除了抑制微生物繁殖的發(fā)展,與其余的幫助共同分離方法,如制冷、脫水、低溫、輻照、微波、凍結(jié),咸,另一個(gè)神經(jīng)功能是為了避免食品氧化,氧化的氧的影響,因?yàn)橛湍伒氖澄锖写罅康牟伙柡椭舅幔故澄镒兯?、變質(zhì)。

　　Vacuum packaging means less restriction on the growth of anaerobic bacteria and enzyme reaction to cause food deformation and discoloration. In addition to inhibiting the development of microbial reproduction, vacuum degassing can help with other separation methods, such as refrigeration, dehydration, low-temperature sterilization, irradiation sterilization, microwave sterilization, freeze-thaw, saltiness, and the other nerve function is to avoid the influence of food oxidation and oxidized oxygen, Because the greasy food contains a lot of unsaturated fatty acids, which makes the food sour and bad.

　　你知道真空包裝如何防止細(xì)菌生長(zhǎng)嗎?

　　Do you know how vacuum packaging can prevent bacteria from growing?

　　實(shí)驗(yàn)證實(shí):當(dāng)包裝袋內(nèi)的氧氣濃度小于1%，氧氣濃度小于0.5%時(shí)，微生物的發(fā)育率和繁殖率急劇下降，大多數(shù)微生物會(huì)受到真空緊袋和末端繁殖的抑制。

　　The results show that when the concentration of oxygen in the packaging bag is less than 1%, and the concentration of oxygen is less than 0.5%, the growth rate and reproduction rate of microorganisms decrease sharply, and most of them will be inhibited by vacuum tight bag and end propagation.

　　此外，食品色素中的不穩(wěn)定物質(zhì)受到氧氣的影響，使顏色變暗，氧化還會(huì)造成維生素A和維生素C的損失，為了去除氧氣可以有效地避免食品變質(zhì)，堅(jiān)持其色、香、味和營(yíng)養(yǎng)價(jià)值。

　　In addition, the unstable substances in food pigment are affected by oxygen, which makes the color dark. Oxidation will also cause the loss of vitamin A and vitamin C. in order to remove oxygen, it can effectively avoid food deterioration and adhere to its color, fragrance, taste and nutritional value.