The main function of the aluminum foil bag is to remove oxygen to help prevent food spoilage. The principle is relatively simple, because the mildew and spoilage of food is mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as mold and yeast) requires oxygen. Yes, and the aluminum foil bag uses this principle to extract the oxygen in the packaging bag and food cells, so that the micro-materials lose the environment for survival. Experiments have shown that when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and reproduction rate of microorganisms will drop sharply. When the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop multiplying.
       In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Because oily food contains a large amount of unsaturated fatty acids, it is oxidized by the action of oxygen, which makes the food taste and deteriorate. Loss of vitamins A and C, and unstable substances in food coloring are affected by oxygen, darkening the color. Therefore, deoxygenation can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value.
       The vacuum inflatable packaging is filled with nitrogen, carbon dioxide and other mixed gases after vacuum. Its nitrogen is an inert gas, which plays a filling role to maintain a positive pressure in the bag to prevent the air outside the bag from entering the bag, and has a protective effect on the food.