The plastic wrap of the fresh packaging machine can extend the shelf life
Consumers
now pay great attention to the pure taste of perishable foods and the
shelf life of foods and attractive appearance packaging for foods,
especially meat. The food industry needs to develop new food packaging technologies to meet the needs of its customers. Due
to the development of society and the increasing demand for high
quality by customers, the use of vacuum packaging machines to keep fresh
and perishable foods has gradually become a market trend.
The basic principle of fresh meat vacuum packaging machine packaging is to isolate the cooling meat from the outside air. The mixture of oxygen and carbon dioxide is used to make the meat color bright and beautiful while inhibiting the growth of bacteria. When a certain amount of oxygen is kept in the package, myoglobin is converted to oxygenated myoglobin, and the muscles are bright red with fresh meat. The role of oxygen is to make the color of the meat a bright red color that consumers like. The color of the meat is important to the psychological impact of the consumer. The closed container is filled with 80% oxygen, so that the meat maintains a bright color without too much oxygen and discoloration. The role of 20% carbon dioxide is to inhibit a small amount of residual bacteria during slaughter and prolong the shelf life.
Independent electrical box structure, stable performance. The louver structure is more conducive to the heat dissipation of the vacuum pump. In strict accordance with the requirements of ISO9001:2008 international quality management system, we have a comprehensive after-sales service guarantee system, which is advanced domestically. The vacuum pump adopts high-quality vacuum pump imported from Germany or domestically produced in Shanghai, which has better evacuation effect and low failure rate.
The basic principle of fresh meat vacuum packaging machine packaging is to isolate the cooling meat from the outside air. The mixture of oxygen and carbon dioxide is used to make the meat color bright and beautiful while inhibiting the growth of bacteria. When a certain amount of oxygen is kept in the package, myoglobin is converted to oxygenated myoglobin, and the muscles are bright red with fresh meat. The role of oxygen is to make the color of the meat a bright red color that consumers like. The color of the meat is important to the psychological impact of the consumer. The closed container is filled with 80% oxygen, so that the meat maintains a bright color without too much oxygen and discoloration. The role of 20% carbon dioxide is to inhibit a small amount of residual bacteria during slaughter and prolong the shelf life.
Independent electrical box structure, stable performance. The louver structure is more conducive to the heat dissipation of the vacuum pump. In strict accordance with the requirements of ISO9001:2008 international quality management system, we have a comprehensive after-sales service guarantee system, which is advanced domestically. The vacuum pump adopts high-quality vacuum pump imported from Germany or domestically produced in Shanghai, which has better evacuation effect and low failure rate.
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