The key of the vacuum bag is the oxygen tension, which is also caused by a short-term and vacuum packaging. This fact is because the transformation of food moldy and rotten is mainly caused by the movement of microorganisms, which is conducive to avoid food spoilage, and the life of most microorganisms (such as mold and yeast) is the necessary oxygen, which makes the food and oxygen bag smoke in the cell, and microorganisms lose their "living environment".

　　真空包裝意味著更少的限制厭氧細菌生長和酶反應引發食品變形和變色,真空脫氣除了抑制微生物繁殖的發展,與其余的幫助共同分離方法,如制冷、脫水、低溫殺菌、輻照殺菌、微波殺菌、凍結,咸,另一個神經功能是為了避免食品氧化,氧化的氧的影響,因為油膩的食物含有大量的不飽和脂肪酸，使食物變酸、變質。

　　Vacuum packaging means less restriction on the growth of anaerobic bacteria and enzyme reaction to cause food deformation and discoloration. In addition to inhibiting the development of microbial reproduction, vacuum degassing can help with other separation methods, such as refrigeration, dehydration, low-temperature sterilization, irradiation sterilization, microwave sterilization, freeze-thaw, saltiness, and the other nerve function is to avoid the influence of food oxidation and oxidized oxygen, Because the greasy food contains a lot of unsaturated fatty acids, which makes the food sour and bad.

　　你知道真空包裝如何防止細菌生長嗎?

　　Do you know how vacuum packaging can prevent bacteria from growing?

　　實驗證實:當包裝袋內的氧氣濃度小于1%，氧氣濃度小于0.5%時，微生物的發育率和繁殖率急劇下降，大多數微生物會受到真空緊袋和末端繁殖的抑制。

　　The results show that when the concentration of oxygen in the packaging bag is less than 1%, and the concentration of oxygen is less than 0.5%, the growth rate and reproduction rate of microorganisms decrease sharply, and most of them will be inhibited by vacuum tight bag and end propagation.

　　此外，食品色素中的不穩定物質受到氧氣的影響，使顏色變暗，氧化還會造成維生素A和維生素C的損失，為了去除氧氣可以有效地避免食品變質，堅持其色、香、味和營養價值。

　　In addition, the unstable substances in food pigment are affected by oxygen, which makes the color dark. Oxidation will also cause the loss of vitamin A and vitamin C. in order to remove oxygen, it can effectively avoid food deterioration and adhere to its color, fragrance, taste and nutritional value.