真空包装保存機能
Principles of vacuum packaging:
The growth of aerobic microorganisms is suppressed under vacuum, which causes the proliferation of lactic acid bacteria and anaerobic bacteria, and the PH value is reduced to 5.6-5.8
The role of vacuum packaging:
Inhibit microbial growth and avoid contamination by external microbes
Slows down the oxidation rate of fat-proof in meat, and also has a certain inhibitory effect on enzyme activity
Reduce product dehydration. Maintain product weight.
Used in combination with other methods to improve the preservation effect (Such as chilled or frozen).
Clean product, increase market effect
Requirements for vacuum packaging materials:
High air barrier (Ethylene or ethylene-vinyl alcohol copolymer or additional aluminum foil)
Polyolefin film with water vapor barrier
Fragrance barrier (Polyamide and polyethylene mixed materials)
シェーディング（印刷、着色、ポリ塩化ビニリデンコーティング、金コーティング、アルミホイル層の追加）
機械的挙動（引き裂き防止およびシール防止能力）
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