Do you know how does a vacuum packaging machine work? Vacuum packaging food is to pack food into the packaging bag, take out the air in the packaging bag, reach the predetermined vacuum degree, and the food is filled with nitrogen or other mixed gases, and the sealing process is completed.
Working Mode of Vacuum Packaging Machine
The vacuum packaging machine consists of a vacuum system, an inflating system, an electrical control system and a pneumatic control system. There are three different working modes.
Vacuum mode: Put packaging items into the heating bar and insert the suction mouth into the bag, step on foot switch, heating rod under the action of cylinder fell to sponge bar for pressing bag mouth, vacuumize(like strapping machine can set the vacuum time in advance according to requirement), and then retreat the gas mouth, and heating rod continues to decline pressure mouth heating, sealing, cooling to the finished product. Heating rods back to the highest level, and the vacuum packaging machine completes a work cycle.
Inflatable mode: Almost the same as vacuum mode, after vacuuming, infalte gas, and air faucet retreat under the cylinder action, heating rod continues to decline, sealing, cooling to the finished product, heating rods reset (vacuum packaging machine to complete a working cycle)
Sealing mode:(It can be used as a general sealing machine) Put the packaging material under the heating rod, step foot pedal switch, slide the heating rod under the action of the cylinder to the sponge strip to press the bag mouth, heat, seal and cool down, the finished product, reposition the heating rod (complete a work cycle).
Function and principle of vacuum packaging machine
Main function of vacuum packing is to deoxidize to prevent food spoilage, its principle is simple, because food metamorphism causing mold mainly caused by the activity of microorganism, and the survival of most microorganisms (e.g., mold and yeast) is oxygen, and vacuum packing use this principle to remove oxygen in food, make small things lost survival environment. The results show that when the oxygen concentration in the packaging bag is less than 1%, the growth and propagation speed of microbes will decrease sharply. When the oxygen concentration is less than 0.5%, most microbes will be inhibited and stop breeding. (Note: vacuum packaging cannot inhibit the proliferation of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reaction. Therefore, it needs to be combined with other auxiliary methods, such as refrigeration, quick-freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.)
Vacuum deaeration besides inhibiting microbial growth and reproduction, another important function is to prevent the oxidation of the food, because the oil kind food contains a lot of unsaturated fatty acid, by the effect of oxygen oxidation, sour food, deterioration, in addition, the oxidation also make vitamin A and C loss, volatile substances in food pigment by the role of oxygen, make the color darker. Therefore, deoxygenation can effectively prevent food from deteriorating and maintain its color, aroma, taste and nutritional value.
The main function of vacuum inflatable packaging not only has the function of oxygen preservation, but also function of anti-pressure, anti-air and fresh preservation, which can effectively keep the original color, flavor, taste, shape and nutritional value of food for a long time. In addition, there are many foods that are not suitable for vacuum packaging and must be filled with some gas, such as crisp and fragile food, food easy to lump and food easy to deform, food with sharp edges or high hardness which can puncture the packaging bag. Food after packaging with vacuum gas, the air pressure inside the packaging bag is greater than the air pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure without affecting the appearance and printing decoration of the packaging bag.
The vacuum gas-filled package is then filled with a mixture of nitrogen, carbon dioxide, oxygen, a single gas or two or three gases. The nitrogen is an inert gas, which ACTS as a filling to keep the positive pressure inside the bag to prevent the outside air from entering the bag and to protect the food. Its carbon dioxide can dissolve in all kinds of fat or water, and lead to less acidic carbonic acid, which has the activity of inhibiting fungi, putrefying bacteria and other microorganisms. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria, keep fruits and vegetables fresh and color, high concentration of oxygen can keep fresh meat bright red.