Detection of vacuum soft packaged Soy egg products/food products

Also known as decompression packaging, it is the process of extracting and sealing all the air inside the packaging container, maintaining the bag in a highly depressurized state. The scarcity of air is equivalent to a low oxygen effect, making it impossible for microorganisms to survive, in order to achieve the goal of fresh food and no occurrence of disease or decay. The applications include vacuum packaging in plastic bags, aluminum foil packaging, glassware, plastic and its composite material packaging, etc. Packaging materials can be selected based on the type of item. Due to the fact that fruits are fresh and live foods that are still undergoing respiration, high levels of hypoxia can cause physiological diseases. Therefore, vacuum packaging is less commonly used for fruits. Vacuum packaging is a packaging that protects products from environmental pollution and extends the shelf life of food, which can enhance the value and quality of products. Vacuum packaging technology originated in the 1940s. Since the successful application of polyester and polyethylene plastic films in commodity packaging in 1950, vacuum packaging machines have developed rapidly. In the fields of people's lives and work, various types of plastic vacuum packaging are everywhere. Lightweight, sealed, fresh, anti-corrosion, and rust resistant plastic vacuum packaging is widely used in various fields, from food to pharmaceuticals, knitwear, precision product manufacturing to metal processing plants and laboratories. The increasingly widespread application of plastic vacuum packaging has driven the development of plastic vacuum packaging machines and put forward higher requirements for them. The mechanism of vacuum packaging: Its purpose is to reduce the oxygen content inside the packaging, prevent mold and spoilage of packaged food, maintain the color, aroma, and shelf life of the food. The main function of vacuum packaging is to remove oxygen, which is beneficial for preventing food spoilage. The principle is relatively simple, as food mold and spoilage are mainly caused by the activity of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen. Vacuum packaging uses this principle to extract oxygen from the packaging bag and food cells, causing microorganisms to lose their "living environment". Experiments have shown that when the oxygen concentration in the packaging bag is ≤ 1%, the growth and reproduction speed of microorganisms sharply decreases. When the oxygen concentration is ≤ 0.5%, most microorganisms will be inhibited and stop reproducing. (Note: Vacuum packaging cannot inhibit the proliferation of anaerobic bacteria and food spoilage and discoloration caused by enzyme reactions. Therefore, it needs to be combined with other auxiliary methods, such as refrigeration, rapid freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.) In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation also plays an important role in preventing food oxidation, as oil based foods contain a large amount of unsaturated fatty acids, Under the action of oxygen, food is oxidized, causing it to taste and spoil. In addition, oxidation also causes the loss of vitamin A and C. The unstable substances in food pigments are affected by oxygen, making their colors darker. Therefore, deoxygenation can effectively prevent food spoilage, maintain its color, aroma, taste, and nutritional value

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