The popularity of packaged food is based on people's increasingly accelerated pace of life. Packaged food is convenient and fast, easy to store and has a long shelf life, which can quickly replenish physical strength and calories for people. Almost all food packaging bag
s are made of plastic products, because plastic products have stable chemical properties and are excellent materials for food packaging. Vacuum bag: The main reason for the deterioration of food is because of contact with microorganisms in the air, and it takes a period of time for food to reach consumers from the factory. The bag 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 low oxygen, so that microorganisms have no living conditions, so as to achieve the purpose of fresh fruit and no disease or rot. Vacuum packaging is the packaging form for the vast majority of food products on the market. Inflatable packaging: The vacuum packaging mentioned above is not suitable for puffed foods. Fragile puffed foods such as french fries and potato chips are mostly packaged in inflatable form. Inflatable packaging is to fill the bag with nitrogen and carbon dioxide after vacuuming. Carbon dioxide can be dissolved in various fats or water, resulting in carbonic acid with weak acidity, which has the activity of inhibiting microorganisms such as mold and spoilage bacteria, while nitrogen is an inert gas. Keep the positive pressure in the bag, prevent the air outside the bag from entering the bag, play a protective role on the food, and prevent the puffed food from being damaged during transportation.
Whether it's automation or artificial intelligence, the rapid convergence of technology and business often determines flexible packaging
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