In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation has another important function to prevent food oxidation. Because oily food contains a lot of unsaturated fatty acids, it is oxidized by the action of oxygen, which makes the food taste bad and spoiled. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food coloring are affected by oxygen to darken the color. Therefore, deoxygenation can effectively prevent food spoilage and maintain its color, aroma, taste and nutritional value.
