1, excluding the packaging container portion of air (oxygen), can prevent food spoilage.
2, the use of barrier (tightness) excellent packaging material and sealing technology and strict requirements, can effectively prevent the exchange of packaging material, you can avoid foods weight loss, loss of taste, and to prevent secondary pollution.
3, vacuum packaging gases within the excluded, accelerates the conduction of heat, which can increase heat efficiency, avoiding the heat sterilization, rupture of the container due to expansion of the gas.
In the food industry, vacuum packing is very common, a variety of cooked products such as chicken, ham, sausage, steak, beef jerky; pickled products such as pickles and bean products, dried fruit and other various needs of fresh food are increasingly used in vacuum packaging. Long after vacuum packing of food preservation period, greatly extending the shelf life of foods.