As the number of cooked foods on the market continues to increase, the market demand for vacuum bags has gradually increased. The problem that is worried about is that the bags will expand after being left for a period of time. So what are the reasons for this?
1. The storage temperature during transportation and the seller's warehouse. For many products, the room temperature is intermittently higher than 37 degrees Celsius, which causes condensation water to form inside.
2. The reaction between food additives produces gas or the reaction between food additives and ingredients produces gas.
3. Bacterial growth in vacuum bags often produces gas.
If there is no problem with the material, if the sterilization is not complete, the bacteria inside will multiply and cause the bag to swell. This situation usually occurs in the use of meat product packaging. The inspection method is very simple. Use the bag to hold an appropriate amount of rice (rice Generally, there will be no gas-producing bacteria) and left for half a month after vacuuming. If there is no swelling of the bag, it means that the sterilization is incomplete during use. At this time, the sterilization process needs to be adjusted.
4. Sealing and permeability
After food is bagged, it needs to be heat-pressed and sealed, and the quality of this step will directly affect the sealing performance. If the edge sealing is not tight, it will cause air leakage, and air will enter the vacuum bag from the air leakage part.