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Apart from inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation is another important function to prevent food oxidation. Oils and fats contain a large amount of unsaturated fatty acids, which are oxidized by the action of oxygen, which causes foods to taste and deteriorate. In addition, oxidation also causes Loss of vitamins A and C. Unstable substances in food pigments are affected by oxygen and darken the color. Therefore, oxygen removal can effectively prevent food spoilage.
In addition to the oxygen scavenging and quality assurance functions of vacuum packaging, vacuum inflatable packaging mainly includes the functions of pressure resistance, gas barrier, and freshness preservation, and can effectively maintain the original color, fragrance, taste, shape and nutrition of foods for a long time. value.
In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum inflated. Such as crispy fragile foods, easy to block foods, easily deformed to go oil foods, there are sharp corners or high hardness will pierce the bag of food. After the food is inflated and packed in vacuum, the inflation pressure in the bag is stronger than the atmospheric pressure outside the bag, which can effectively prevent the food from crushing and deforming without affecting the appearance and printing decoration of the bag.
The vacuum inflated package is filled with nitrogen, carbon dioxide, oxygen, or a single gas or a mixed gas of two or three gases after vacuum. Its nitrogen is an inert gas that acts as a filling to maintain a positive pressure inside the bag to prevent the air outside the bag from entering the bag and provide a protective effect on the food. Its carbon dioxide can be dissolved in various types of fats or water, leading to weak acidity of carbonic acid, and inhibiting the activity of microorganisms such as mold and spoilage bacteria. Its oxygen can inhibit the growth and reproduction of anaerobic bacteria, keep the freshness and color of fruits and vegetables, and high concentrations of oxygen can keep fresh meats bright red.
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