1. The main function of vacuum packaging is to remove oxygen, in order to help prevent food deterioration, the principle is relatively simple, because food mildew and deterioration is mainly caused by the activities of microorganisms, and most microorganisms (such as mold and yeast) need oxygen for survival, and vacuum packaging is the use of this principle, the oxygen in the packaging bag and food cells is pumped out, so that microorganisms lose the environment for survival. Experiments have proved that when the oxygen concentration in the packaging bag Less than or equal to 1%, the growth and reproduction rate of microorganisms will drop sharply, and when the oxygen concentration Less than or equal to 0.5%, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the deterioration and discoloration of food caused by enzymatic reactions, so it also needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature sterilization, irradiation sterilization, microwave sterilization, salting, etc.) 

2. In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum oxygen removal is to prevent food oxidation, because oil foods contain a large number of unsaturated fatty acids, oxidized by the action of oxygen, so that food tastes and deteriorates, in addition, oxidation also causes vitamin A and C loss, and the unstable substances in food pigments are affected by oxygen to darken the color. Therefore, oxygen removal can effectively prevent food from spoiling.

3. In addition to the oxygen removal and quality preservation functions of vacuum packaging, vacuum inflatable packaging mainly has the functions of anti-pressure, gas resistance, and fresh-keeping, which can more effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time.

4. In addition, there are many foods that are not suitable for vacuum packaging and must be vacuum inflatable packaging. Such as crispy and fragile food, easy to agglomerate food, easy to deform and oily food, sharp edges and corners or food with high hardness will puncture the packaging bag, etc. After the food is vacuum inflated and packaged, the inflation pressure inside the bag is stronger than the atmospheric pressure outside the bag, which can effectively prevent the food from being crushed and deformed and does not affect the appearance and printing decoration of the bag.

5. Vacuum inflatable packaging is filled with nitrogen, carbon dioxide, oxygen and other single gases or mixed gases of two or three gases after vacuum. Its nitrogen is an inert gas, which plays a filling role and maintains positive pressure in the bag to prevent the air outside the bag from entering the bag and plays a protective role in the food. Its carbon dioxide can be dissolved in various fats or water, resulting in weak acidic carbonic acid, and has the activity of inhibiting microorganisms such as molds and spoilage bacteria. Its oxygen inhibits the growth and reproduction of anaerobic bacteria, maintains the freshness and color of fruits and vegetables, and high concentration of oxygen can make fresh meat maintain its bright red color