Product Description

Modified atmosphere vacuum packaging machine(MAP) is a packaging machinery equipment that adopts box type preservation technology. It effectively preserves and protects food by vacuuming and filling it with a certain ratio of mixed gases (such as nitrogen, oxygen, carbon dioxide). This technology solves the problem of vacuuming bowl and box products, improves the shelf level of products, not only ensures quality, but also preserves freshness, color, and shape.

The main functions of the modified atmosphere vacuum packaging machine include:

Inhibition of microbial growth: By injecting nitrogen gas, the bag is filled to maintain a positive pressure inside, preventing air from entering the bag and protecting the food. At the same time, carbon dioxide can dissolve in various fats or water, forming weakly acidic carbonic acid, which inhibits the growth of microorganisms such as mold. ‌

Keep food fresh: Oxygen helps to maintain the freshness and color of fruits and vegetables, and high concentrations of oxygen can help fresh meat maintain its bright red color. ‌

Pressure resistance, gas barrier, and freshness preservation: The pressure inside the packaging bag is greater than the atmospheric pressure outside the packaging bag, which can prevent food from being crushed and deformed under pressure, while not affecting the appearance and printing decoration of the packaging bag.

Modified atmosphere preservation gas is generally composed of carbon dioxide (CO2), nitrogen (N2), oxygen (O2), and a small amount of special gases. CO2 gas has the ability to inhibit the growth and reproduction of most spoilage bacteria and molds, and is the main antibacterial component in the protective gas; O2 has the function of inhibiting the growth and reproduction of most anaerobic spoilage bacteria, maintaining the color of fresh meat, sustaining aerobic respiration of fresh fruits and vegetables, and maintaining freshness; N2 is an inert gas that does not work with food. As a filling gas, it forms a composite preservation gas with CO2, O2, and specialty gases. The composition and proportion of fresh-keeping gases vary among different foods, fruits, and vegetables.

Some Basic Parameters of the MAP machine and Main Parts Introduction 

Preservation Period of Various Types of Food (for Reference Only)

1. The modified atmosphere packaging for fresh fruits and vegetables is composed of O2, CO2, and N2 for preservation. The shelf life of modified atmosphere packaging is determined based on the variety and freshness of fruits and vegetables, such as strawberries, mushrooms, lychees, peaches, leafy vegetables, etc. The shelf life at 0-4 ℃ is 10-30 days.

2. The preservation of Chinese and Western style livestock and poultry cooked food products, braised dishes, stir fried dishes, stewed dishes, fast food and other cooked food products requires preservation, preservation and preservation of the original flavor. The shelf life is 5-10 days or more at temperatures below 20 ℃; Under 0-4 ℃ conditions, the shelf life is between 30-60 days; After pasteurization (around 80 ℃), the shelf life at room temperature is 60-90 days or more.

3. The main cause of spoilage in baked goods and barbecue products is mold growth. Preservation requires mold prevention and flavor preservation, and the preservat.