The benefits of the application of vacuum pumps in the process of vacuum-packed food to human health can be summarized as follows:

1.Prevent oxidation and lock in nutrients: Vacuum packaging effectively maintains the nutrients and freshness of food by expelling oxygen and other gases from the package, preventing the decomposition of nutrients, enzymes and minerals that are easily oxidized, thereby preserving the nutritional value of food.

2.Preserve the flavor of the food: Vacuum-sealed packaging can maintain the original flavor of the food without changing the taste of the food, while reducing the use of preservatives, which may affect the taste of the food and may be detrimental to health if ingested in the long term.

3.Prevents freeze burning: Vacuum packaging prevents fading and damage to frozen foods due to dehydration and oxidation, maintaining the juiciness, taste and shape of the food.

4.Moisture and form: Vacuum packaging locks in moisture in food, ensuring that the juices, texture and shape of the food are intact.

5.Prevent contamination: Vacuum packaging insulates dust, moisture, and other environmental contaminants, protecting food from external bacteria and factors that can lead to spoilage, ensuring food cleanliness and safety.

6.Reduced nutrient loss: Vacuum packaging preserves the colour, aroma and taste of fresh food as well as the nutrient content and appearance of fresh food to the greatest extent.

7.Extended shelf life: Compared with traditional packaging methods, vacuum packaging significantly extends the shelf life of food, reduces food waste, and enables food to be stored for a long time without spoiling.

The application of vacuum pumps in vacuum-packed food helps to provide healthier and safer food options, which are beneficial to the human body by reducing oxygen exposure, inhibiting microbial growth, preventing oxidation, and maintaining the original quality of food.