[Overview]
Vacuum packaging machines are suitable for vacuum packaging using medium-sized vacuum-inflation packaging equipment. Vacuum packaging involves evacuating the packaging bag to a low-vacuum state and then immediately sealing it automatically. Because a high-vacuum environment is created inside the bag, very little residual air remains, effectively inhibiting the proliferation of bacteria and other microorganisms. Single-chamber vacuum packaging machines are particularly well-suited for vacuum packaging of meat products, seasonings, soybean products, pharmaceuticals, as well as various powdered, solid, and liquid foods, thereby extending product shelf life and preventing mold, spoilage, and moisture absorption.
As people’s living standards continue to improve, demand for various convenient foods has also risen sharply, further driving the rapid development of China’s food packaging industry. Vacuum packaging machines are one of the fastest-growing types of packaging machinery and boast a promising future for development.
Application
The single-chamber vacuum packaging machine uses plastic composite films or plastic-aluminum foil composite films as packaging materials, and is suitable for vacuum packaging solid, liquid, powdered, and paste-like foods, fruits, pickled vegetables, candied fruits, chemical products, electronic components, precision instruments, rare metals, and more. After packaging, this method effectively prevents products (goods) from oxidation, mold growth, spoilage, and moisture absorption, thereby preserving their quality and extending their shelf life while maintaining the food’s color, aroma, and taste, and further enhancing the product’s storage duration.
[Function]
Some of the air (oxygen) in the packaging container is removed, thereby effectively preventing food spoilage.
2. By using packaging materials with excellent barrier (airtightness) properties and strictly adhering to sealing techniques and requirements, it is possible to effectively prevent mutual permeation between packaging materials, avoid loss of food weight and flavor degradation, and also eliminate secondary contamination.
3. The gas inside the vacuum-packed container has been removed, which helps accelerate heat transfer, thereby improving the efficiency of thermal sterilization and avoiding the issue of gas expansion during heating and sterilization.
In the food industry, vacuum packaging is widely used for a variety of cooked food products such as chicken legs, ham, and sausages, as well as for marinated foods—including various pickles, soybean products, candied fruits, and other perishable items—that require preservation. After being vacuum-packed, these foods experience a significant extension in their shelf life, greatly enhancing their marketability and longevity on store shelves.
