What are the benefits of vacuum packaging for food? 5 benefits are very practical!
In order to make the food life of the ingredients long, it is possible to stabilize the production process and expand the production scale. Therefore, restaurants, food processing plants, manufacturers, etc., must be equipped with freezer to store products. However, if only the freezer is used, the food life and the quality of the freezing will have an unbreakable ceiling.
Features of vacuum packaging:
Vacuum packaging refers to a method of putting air into a storage container or bag, and then venting the air to seal the food. Special vacuum packaging equipment is usually required. Meat, seafood, vegetables, processed products, etc., if not vacuum-packed, the longer the storage time, the more oxidation will accelerate the rate of decay.
Oxygen is the culprit of food ingredients that cannot be preserved. Using vacuum packaging to isolate air can effectively block air, slow down the rate of oxidation, and maintain the quality of food ingredients. Here are five benefits of vacuum packaging.
1.Reduce the oxidation rate
Just as the human body needs anti-oxidation to combat aging, the ingredients in the food slowly combine with the oxygen in the air, which will also cause chemical structure deterioration and aging. For example, the most common example is that peeled apples will quickly change color and soften at room temperature. Not only will the taste and taste of the apples change, but the nutrients inside the apples will gradually lose. Through vacuum packaging treatment, it can directly block the culprit that causes oxidation-air, effectively extending the food life.
2.Inhibit the proliferation of bacteria
If the ingredients come into contact with the air, the ingredients will become a breeding ground for bacteria. Bacterial breeding can accelerate food spoilage. If there is a way to prevent bacteria from entering, it can also effectively guarantee the quality of the ingredients.
Whether it is placed at room temperature or in a freezer, the moisture inside the ingredients will slowly evaporate over time. Once the water evaporates, it will cause the appearance of dryness and discoloration, and the original juicy taste will be deducted. Just imagine the dried oranges that have been left for too long. If vacuum packaging is used, the moisture of the food can be sealed so that it does not evaporate, effectively avoiding drying problems.
4. Avoid frostbite of ingredients
If you use a freezer to store ingredients, it is easy to cause frostbite due to the temperature is too low or the storage time is too long. Frostbite will lead to dehydration and acidification of the fat, making the ingredients no longer available as a commodity. Vacuum packaging can isolate external temperature fluctuations from too direct contact to prevent frostbite.
5, vacuum packaging can extend the food life
Although various ingredients are different in terms of composition, they can be stored for different periods of time. However, if vacuum packaging is used for refrigeration, the storage period can be extended by more than 1.5 times, and vacuum packaging + freezing can be extended by 2-5 times. The reason that the food life can be extended several times is that traditional freezing methods are prone to frostbite and discoloration, and vacuum packaging can prevent these problems.