Vacuum Packaging bag refers to a packaging method in which the product is added into an air-tight packaging container and air inside the container is pumped out so that the sealed container reaches a predetermined vacuum degree.
The vacuum bag is also called decompression packaging. The air in the packaging container is completely pulled out and sealed, and the bag is kept in a highly decompressed state. The air is scarce and equivalent to the hypoxia effect, so that the microorganisms have no living conditions, in order to achieve the purpose of fresh fruit and no disease and rot.
Applications include vacuum packaging in plastic bags, aluminum foil packaging, glassware packaging, etc. Packaging materials can be selected according to the type of items.
As fruits are fresh food and are still undergoing respiration, high hypoxia will cause physiological diseases, so vacuum packaging is less used for fruits.
The composite types of vacuum packaging bags are generally PA/PE or PA/RCPP. PET/PE or PET/RCPP also has three or four layers. In order to increase the material texture and properties: material characteristics of PET/PA/Peppet/AL/RCPPPA/AL/RCPPPET/PA/AL/RCPP vacuum packaging bag.
Material: NY/PE, NY/AL/RCPP characteristics: moisture-proof, temperature-resistant, shading, fragrance-preserving, tough and applicable: high-temperature sterilized food, ham, Curry, roasted eel, roasted fish and meat marinated products.
At present, the most used vacuum packaging is mainly film materials, of course, bottled and canned are also used.
The film materials used in food vacuum packaging should be in the best state in terms of packaging effect, beauty and economy for various foods.
At the same time, food vacuum packaging also has higher requirements on the light resistance and stability of materials.
When a single material cannot meet these requirements, packages are often composed of a variety of different materials. 1.
Storage effect of ambient temperature on vacuum packaging effect.
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, the more serious the penetration of packaging materials is.
Therefore, for food packed in vacuum packaging bags, it is best to store it at low temperature. If it is stored at high temperature, the permeability of the packaging bags will be seriously affected and the food will deteriorate.
General vacuum packaged foods are stored below 10 °c. 2.
For the quality problem of vacuum packaging process, first of all, attention should be paid to the heat sealing of vacuum packaging, and the sealing parts should not be stuck with residues such as Grease, protein and food, ensure that the seal is completely heat sealed.
Second, when the vacuum-packed packaging bag is heated and sterilized, the sterilization temperature and sterilization time should be strictly controlled to avoid excessive internal pressure of the packaging bag due to excessive temperature, causes the bag seal to separate and rupture.
Third, the vacuum-packed packaging bag must be completely pumped, especially for fresh meat and food that has not been shaped, and no gas can be left, so as to prevent the food in the vacuum packaging bag from spoilage and deterioration due to the remaining gas. 3.
Food that is not suitable for vacuum packaging the most unsuitable 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 kind of food and use other packaging. Shijiazhuang products wholesale