How to use vacuum packaging bags

Vacuum packaging bag refers to a packaging method in which the product is added to an airtight packaging container, and the air inside the container is removed to make the sealed container reach a predetermined degree of vacuum. Vacuum bag, also known as decompression packaging, is to extract and seal all the air in the packaging container to maintain a high degree of decompression in the bag. The scarcity of air is equivalent to the effect of hypoxia, so that microorganisms have no living conditions, so as to achieve fresh fruit and no disease or rot. purpose of occurrence. Applications include vacuum packaging in plastic bags, aluminum foil packaging, glassware packaging, etc. Packaging materials can be selected according to the type of item. Since fruit is a fresh food, it is still undergoing respiration, and high hypoxia can cause physiological diseases. Therefore, vacuum packaging is less used for fruit. The composite types of vacuum packaging bags are generally: PA/PE or PA/RCPP, PET/PE or PET/RCPP also have three or four layers, in order to increase the texture properties of the material: PET/PA/PEPET/AL/RCPPPA/AL/ Material characteristics of RCPPPET/PA/AL/RCPP vacuum packaging bags High temperature cooking bags, vacuum bags are used for packaging various meat cooked food, easy to use and hygienic. Material: NY/PE, NY/AL/RCPP Features: moisture-proof, temperature-resistant, shading, fragrance preservation, toughness Applicable: high temperature sterilization food, ham, curry, grilled eel, grilled fish and braised meat products. At present, the most widely used vacuum packaging is mainly film materials, of course, bottled and canned are also used. For the film materials used in food vacuum packaging, it is necessary to ensure that the packaging effect, beauty and economy of various foods are in the best state. At the same time, food vacuum packaging also has higher requirements on the light blocking and stability of the material. When these requirements cannot be met with a single material, the package is often composed of a combination of different materials. How to use vacuum packaging bags 1. The effect of ambient temperature on the storage effect of vacuum packaging. The gas moisture in the air is permeable to the packaging material, and the permeability coefficient is closely related to the temperature. In general, the higher the temperature, the greater the permeability coefficient, and the more serious the penetration of the packaging material. Therefore, for food packaged in vacuum packaging bags, it is best to store it at a low temperature. If it is stored at a high temperature, it will seriously affect the permeability of the packaging bag and cause the food to deteriorate. General vacuum-packed foods are stored below 10°C. 2. The quality of the vacuum packaging process should first pay attention to the heat sealing of the vacuum packaging, and pay attention to not sticking to the sealing part of grease, protein, food and other residues to ensure that the sealing can be completely heat sealed. Second, when heating and sterilizing the vacuum-packed packaging bags, the sterilization temperature and sterilization time should be strictly controlled to avoid excessive internal pressure of the packaging bags due to excessive temperature, resulting in the separation and rupture of the packaging bags. Third, the vacuum-packed bags must be completely evacuated, especially for the vacuum-packed fresh meat and unshaped food, there should be no residual gas, so as to prevent the residual gas from causing spoilage of the food in the vacuum-packed bag. 3. Foods that are not suitable for vacuum packaging The most inappropriate products for vacuum packaging are those fragile foods. If these foods have edges and corners, it is easy to puncture and penetrate the packaging bags. Therefore, it is best not to use vacuum packaging for this type of food, but to use other packaging.
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