The important thing in the vacuum packaging bag is to extract the air and produce a low-oxygen effect to prevent the food from spoiling. The principle of using such a package for a three-side closure is simple and well understood.
Since the mildew of food is mainly caused by the activity of microorganisms, and the survival of most microorganisms requires oxygen, vacuum packaging removes the oxygen in the packaging bag, so that the microorganisms lose the necessities for survival. Moreover, the experiment proves that when the oxygen concentration in the package is ≤1%, the growth and reproduction speed of microorganisms drops sharply, the oxygen concentration is ≤0.5%, and most microorganisms will be inhibited and stop breeding.
Another reason for the vacuum packaging of the three-side sealing bag is to prevent oxidation of the food, because the oily food contains a large amount of unsaturated fatty acids, which deteriorates the food. In addition, oxidation also causes loss of vitamin A and vitamin C, which darkens the color. Therefore, deoxidation can effectively prevent the deterioration of food, so that the food can maintain the beauty of color and flavor from the factory to the use.