1、排除了包裝容器中的部分空氣（氧氣），能有效地防止食品變質(zhì)。
2、采用阻隔性（氣密性）優(yōu)良的包裝材料及嚴(yán)格的密封技術(shù)和要求，能有效防止包裝內(nèi)容物質(zhì)的交換，即可避免食品減重、失味，又可防止二次污染。
3、真空包裝容器內(nèi)部氣體已排除，加速了熱量的傳導(dǎo)，這即可提高熱殺菌效率，也避免了加熱殺菌時(shí)，由于氣體的膨脹而使包裝容器破裂。
在食品行業(yè)，真空包裝應(yīng)用非常普遍，各種熟制品如雞腿、火腿、香腸、烤魚(yú)片、牛肉干等；腌制品如各種醬菜以及豆制品、果脯等各種各樣需要保鮮的食品越來(lái)越多地采用真空包裝。經(jīng)過(guò)真空包裝的食品保鮮期長(zhǎng)，大大延長(zhǎng)食品的保質(zhì)期。
名稱參數(shù) 抽真空能力40m3/h 工作循環(huán)15-40秒/次 尺寸1310×800×1150mm 電壓220V/50HZ（380V/50HZ）可選 功率2.0KW
1. Some air (oxygen) in packing container is eliminated, which can effectively prevent food from spoilage.
2. The use of good barrier (air tightness) packaging materials and strict sealing technology and requirements can effectively prevent the exchange of materials in the packaging content, which can avoid food weight loss, loss of flavor and secondary pollution.
3. The gas inside the vacuum packaging container has been eliminated, which accelerates the heat conduction, which can improve the thermal sterilization efficiency and avoid the packaging container rupture due to the expansion of gas during heating sterilization.
In the food industry, vacuum packaging is widely used in various cooked products, such as chicken leg, ham, sausage, grilled fish slices, beef jerky, etc.; pickled products such as various pickles, bean products, preserved fruits and other foods that need to be kept fresh are more and more vacuum packaging. After vacuum packaging of food preservation period is long, greatly extending the shelf life of food.
Name parameter: vacuum capacity: 40m3 / h, working cycle: 15-40s / time, size: 1310 × 800 × 1150mm, voltage: 220V / 50Hz (380V / 50Hz), optional power: 2.0kw
