Simple Design Ready Meal Packaging Machine MAP Industrial Food Sealer

Simple Design Ready Meal Packaging Machine MAP Industrial Food Sealer

Modified atmosphere packaging machine :

The modified atmosphere packaging machine mainly adopts modified atmosphere preservation technology, and uses protective mixed gas to replace the air in the package. Due to the different roles played by various protective gases, it can well inhibit the growth and reproduction of most bacteria and microorganisms that cause food spoilage and deterioration, and reduce the respiration rate of products (fruits, vegetables, seafood, meat, etc.). Food achieves the effect of keeping fresh, which in turn extends the shelf life and shelf life of the product. In general, the shelf life of food is extended from 1 day to more than 8 days.

Nowadays, modified atmosphere packaging machines are becoming more and more widely used, ranging from fruits, vegetables, and meats, to various kinds of pickled vegetables, pickled vegetables, aquatic products, pastries, medicinal materials, etc., thereby better guaranteeing the fresh quality of food. Among them, with people's emphasis on meat quality, cold meat has increasingly become the mainstream of meat consumption, occupying an increasing share in domestic and foreign markets. At present, by applying modified atmosphere packaging to cold fresh meat packaging, it not only ensures the freshness of cold fresh meat, but also guarantees the quality and safety of the meat.

It should be noted that the key technical points in the use of modified atmosphere packaging are the gas mixing ratio and the gas mixing replacement. According to the technical staff, the fresh-keeping gas in the modified atmosphere packaging is generally composed of carbon dioxide, oxygen, nitrogen and a small amount of special gases. The gas replaced by different ingredients and the gas mixing ratio are different. For example, fruits and vegetables usually replace the gas in the package with oxygen, carbon dioxide and other gases.

The concentration of different gas mixtures needs to be in a certain proportion, not too high or too low, otherwise it will not only play a role in the preservation of fruits and vegetables, but also may accelerate the deterioration of food. Generally speaking, the oxygen concentration ratio is 4% to 6%, and the carbon dioxide concentration ratio is 3% to 5%. If the concentration of oxygen replacement is too low, there will be anaerobic respiration, which will cause litchi fruit fermentation and tissue necrosis; on the contrary, if the oxygen concentration is high and the carbon dioxide is low, the metabolism of fruits and vegetables will decrease, shortening the preservation period.

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