When it comes to vacuum bags, the first thing we want to talk about is the material of the vacuum bag. The following are the characteristics of each material limited to vacuum bags: PE is limited to low-temperature use, RCPP is limited to high-temperature cooking, and PA is used to reduce physical strength and puncture resistance.

AL aluminum foil reduces barrier properties and blocks light, PET reduces mechanical strength and is brittle, and EVOH has high barrier properties. Then according to the needs, mix various attributes, and also have uniformity. In order to improve the barrier properties, a waterproof PVA high barrier coating is used. It is a heat-treatable composite plastic film bag. It offers the advantages of a canning container and a plastic bag that is resistant to boiling water.

When packaging food in vacuum bags, if you want to maintain the freshness of the food in a short period of time, it is not possible to vacuum the food. Because when the oxygen concentration in the packaging bag is ≤1%, the growth and reproduction rate of microorganisms will drop sharply. When the oxygen concentration is ≤0.5%, most microorganisms will be stimulated and suspend mating. Vacuum packaging cannot inhibit the reproduction of anaerobic bacteria and the weathering and fading of food caused by enzymatic chemical reactions. Therefore, it needs to be integrated with other auxiliary methods, such as freezing, quick freezing, dehydration, high temperature sterilization, radiation sterilization, microwave sterilization, salt Pickling etc.