How To Choose The Best Vacuum Bag For Customers
Dec 11, 2018

1. Products with regular shape or soft surface:

For products with regular shapes or soft surfaces, such as sausage products, soy products, etc., it is not necessary to require high mechanical strength of the material, only the influence of the barrier property of the material and the sterilization temperature on the material. Therefore, for such products, bags of OPA/PE structure are generally used. If high temperature sterilization (above 100 °C) is required, an OPA/CPP structure or a high temperature resistant PE may be used as the heat seal layer.

 

2. Products with high surface hardness:

Products such as boned meat products, because of their high surface hardness and hard protrusions, are easy to pierce the bags during vacuuming and transportation, so the bags of such products need to have good puncture resistance and cushioning properties. Vacuum bags of PET/PA/PE or OPET/OPA/CPP are available. If the weight of the product is below 500g, try the OPA/OPA/PE structure bag, which has good product adaptability and better vacuuming effect without changing the shape of the product.

 

3, perishable products:

Products that are prone to deterioration such as low-temperature meat products and require low-temperature sterilization do not require high strength, but they are required to have excellent barrier properties, so pure co-extruded films such as PA/PE/EVOH/PA/ can be selected. The film of PE structure can also be dry-complexed, such as PA/PE film, or K-coated material. For high temperature products, PVDC shrink bags or dry bags can be used.

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