Vacuum bag packaging means the technique of removing air from a pack before sealing, creating a vacuum inside the bag, to help protect the product from damage. It plays siginificant roles in the preservation of products that are susceptible to oxidation, such as meat and seafood.
If you are looking for a way to keep your food fresh for the longest possible period of time, you will want to learn more about vacuum packaging bags. There are different kinds of vacuum packaging bags to consider and there are a number of additional factors that should be weighed. Vacuum packaging bags can be divided into non-breaking, medium-breaking, and high-breaking vacuum bags in terms of breaking performance; and include low temperature resistant, high temperature resistant, thrust resistant, shrink bag, doypack, and stretch bag, etc. by function.
Different products have different requirements on the materials of vacuum bag packaging, so it is necessary to select the right material based on product characteristics. A vacuum bag that has many functions may not certainly be suitable for the product. You must find the right one! Here are several important considerations with vacuum packaging bags.
1. Products with regular shape or soft surface
Products with regular shape or soft surface require no high mechanical strength of the material, but shield properties and sterilization temperature should be considered. Therefore, OPA/PE bags are suitable for these products. If high temperature sterilization (above 100℃) is necessary, OPA/CPP bags should be used or PE which can resist high temperature can be used as the heat seal layer.
2. Products with high surface hardness
Bone and meat products have high surface hardness and hard protrusions, so they often puncture the bag during vacuuming and transportation. So the vacuum bag packaging should be able to resist puncture and have excellent cushion performance. You can select PET/PA/PE or OPET/OPA/CPP vacuum bags. If product weight is less than 500g, OPA/OPA/PE bags can also be used, which can better adpat to products and ensure better vacuuming effect without changing prodcut shape.
3. Perishable products
For low-temperature meat products, packaging strength or low-temperature sterilization is not urgent, but excellent shield property should be met, so you can choose coextruded films (PA/PE/EVOH/PA/PE), dry laminating films (PA/PE) or K-coated material. And PVDC shrink bags or dry laminating bags can be used for high-temperature products.
Post time: Apr-28-2022