With the continuous improvement of people's requirements for food preservation methods and quality, the packaging of pickled food, as a traditional delicacy, has also attracted widespread attention. In the packaging of pickled food, vacuum bag is a commonly used packaging material, but which material vacuum bag is the most suitable?Suzhou Lianzong Packaging will give you a detailed analysis.
First of all, we need to understand the material types of vacuum bags. At present, the common vacuum bag materials on the market mainly include PE, PA, PET, etc., which have their own advantages and disadvantages and are suitable for different packaging needs. For preserved foods, the packaging requirements are mainly focused on sealing, barrier performance and pressure resistance.
1.Vacuum bags made of PE material.
PE is a common plastic material, and its advantages are that it is cheap, flexible, and sealed, which can effectively prevent air and moisture from entering the inside of the package. However, the barrier performance of PE material is relatively poor, and the barrier effect of gas is not ideal, which is easy to deteriorate food. Therefore, vacuum bags made of PE are suitable for short-term storage of preserved food packaging.
2.Vacuum bag made of PA material.
PA is a high-crystallinity, high-viscosity synthetic fiber material with the advantages of high mechanical strength, good oil resistance and excellent barrier properties. Compared with PE material, PA vacuum bags have better barrier properties and can effectively extend the shelf life of food. Therefore, vacuum bags made of PA are suitable for long-term storage of preserved food packaging.
3.Vacuum bags made of PET.
PET is a polyester material with high crystallinity, which has the advantages of high mechanical strength, high transparency and good barrier properties. The vacuum bag made of PET material can withstand a certain pressure and has a good shockproof effect, which is suitable for pickled food packaging with high requirements for packaging appearance and quality.
To sum up, for the vacuum bag packaging of pickled food, it is recommended to choose a vacuum bag made of PA or PET material. Both of these vacuum bags have good barrier properties and pressure resistance, which can effectively extend the shelf life of food and meet different packaging needs. Of course, the specific choice of which material of vacuum bag also needs to be comprehensively considered according to the characteristics of the food and the shelf life.
In addition, in addition to the material of the vacuum bag, it is also necessary to pay attention to the thickness and size of the bag. The thickness determines the strength and pressure resistance of the bag, while the size is chosen according to the size and shape of the food. At the same time, in order to ensure the safety and hygiene of food, it is also necessary to pay attention to the dust-free and aseptic production and filling process of packaging bags to avoid food contamination.
When choosing vacuum bags to package preserved foods, in addition to considering factors such as material, thickness and size, the following points need to be noted:
1.Ensure that the quality of the vacuum bag meets the relevant standards, such as food-grade materials, non-toxic and tasteless, etc.
2.Select the appropriate sealing method and sealing material to ensure the sealing and strength of the sealing.
3.Pay attention to the temperature and storage environment of the vacuum bag, and avoid unfavorable conditions such as high temperature and humidity.
4.Avoid overstretching and twisting the vacuum bag during use to avoid damage.
5.The vacuum bags that have been used should be cleaned and disposed of in time to avoid food residues and bacterial growth.
In short, the selection of appropriate vacuum bag material, thickness, size and attention to relevant use details are the key factors to ensure the quality of pickled food packaging. Consumers should also pay attention to the packaging quality and labeling information of the product when purchasing preserved food, so as to better choose and eat high-quality preserved food. At the same time, manufacturers should also strengthen product quality control and packaging material research and development, and continuously improve product quality and market competitiveness.
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