Features of Vacuum Sealer
With the development of technology, household vacuum sealer has been more and more widely used in people's daily life. Here Yeasincere would like to introduce some basic features of vacuum sealer.
1. It is of high vacuum level and can discharge almost all of the air (oxygen) and effectively prevent food from deterioration.
2. Vacuum packaging bags is chosen from packaging material with good barrier property (air tightness) and strict sealing technology. It can effectively prevent the packing content from losing weight, flavor and secondary pollution.
3. Vacuum packing has already deflated internal air, speeding up the heat conduction, which can improve the efficiency of thermal sterilization and avoid the cracking of the container when being heated. Sterilization equipment can prevent bag from brokening due to unbalanced pressure.
4. Back-end process generally use high temperature sterilization for cooked food and low-temperature cryopreservation for uncooked food. This process significantly prolongs the shelf life.
In food industry, especially in all kinds of cooked food, such as chicken, ham, sausages, grilled fillet, beef jerky, etc., vacuum sealing is widely used. Pickled products such as all kinds of pickled vegetables and soy products, dried fruit, etc are more and more in need of various fresh food vacuum packaging. The vacuum packaged food enjoys longer fresh time, which greatly extends the shelf life of the food.
In other industries, such as metal oxide, the pharmaceutical, electrical components, toys, clothes, bedding, and so on, they all can adopt vacuum packing for oxidation resistance and to improve the outlook and transportation of the product.
1. It is of high vacuum level and can discharge almost all of the air (oxygen) and effectively prevent food from deterioration.
2. Vacuum packaging bags is chosen from packaging material with good barrier property (air tightness) and strict sealing technology. It can effectively prevent the packing content from losing weight, flavor and secondary pollution.
3. Vacuum packing has already deflated internal air, speeding up the heat conduction, which can improve the efficiency of thermal sterilization and avoid the cracking of the container when being heated. Sterilization equipment can prevent bag from brokening due to unbalanced pressure.
4. Back-end process generally use high temperature sterilization for cooked food and low-temperature cryopreservation for uncooked food. This process significantly prolongs the shelf life.
In food industry, especially in all kinds of cooked food, such as chicken, ham, sausages, grilled fillet, beef jerky, etc., vacuum sealing is widely used. Pickled products such as all kinds of pickled vegetables and soy products, dried fruit, etc are more and more in need of various fresh food vacuum packaging. The vacuum packaged food enjoys longer fresh time, which greatly extends the shelf life of the food.
In other industries, such as metal oxide, the pharmaceutical, electrical components, toys, clothes, bedding, and so on, they all can adopt vacuum packing for oxidation resistance and to improve the outlook and transportation of the product.
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