1.Vacuum packaging: By expelling the air inside the package, the vacuum pump can create a vacuum state, effectively extending the shelf life of the seafood. This method not only prevents contamination of seafood during transportation and storage, but also helps to preserve the freshness and taste of the food.

2.Modified atmosphere packaging: In the modified atmosphere packaging process of seafood, vacuum pumps are used to evacuate and purge, which are then filled with protective gases such as high concentrations of oxygen, nitrogen or carbon dioxide to maintain the color, freshness and taste of the seafood.

3.Improved packaging efficiency and quality: The use of vacuum pumps increases the cycle time and pressure before sealing of seafood packaging, helping to extend the shelf life of food products. At the same time, vacuum packaging reduces the dehydration and hardening of the seafood surface caused by dry and cold air currents, and prevents secondary pollution during transportation.

4.Skin packaging: Vacuum pumps play an important role in skin packaging, reducing plastic consumption, extending food shelf life, and improving food appearance. In the process of heating skin membranes, it is crucial to achieve the right vacuum level.

5.Food preservation and shelf life: Vacuum sealing technology slows down the oxidation reaction between oxygen and food by creating a vacuum environment, thereby delaying the spoilage process of food and significantly extending the shelf life of food.

6.Food quality maintenance and anti-oxidation treatment: The oil-free vacuum pump extracts the oxygen in the packaging bag to achieve an oxygen-free environment, prevent oxidation reactions in seafood, and maintain the original taste and freshness of seafood.

Vacuum pump technology is widely used in the seafood industry to not only improve the efficiency of the capture process, but also to help achieve long-term preservation and freshness maintenance of the product.