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Cosmetic packaging material tube
The principle of vacuum packaging
by：Lisson
2020-10-25
Vacuum packing refers to extract all the air inside and comply with low oxygen transmittance of packaging materials, to make oxygen cannot penetrate into the inside of the outside world, to reduce the rate of fresh meat oxidation and rancidity to ensure freshness of fresh meat.
Vacuum packaging of fresh meat in 0 & plusmn;
1 ℃ can store 14 ~ 20 d.
Vacuum packaging itself than the pallet packaging to extend the shelf life for 5 ~ 7 d, but after vacuum packaging, by blocking the oxygen, generally meat is dark yellow, detrimental to appearance.
But if removed after packaging, chilled meat in oxygen relapsed into a bright red color, so the vacuum packing is generally used in storage for a long time and require high quality hotel and some big stores, etc
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