真空包裝袋使用注意事項(xiàng)

來源：http://lihot.net/ 日期：2024-10-08

1、空氣當(dāng)中的氣體水分，對(duì)于包裝材料是有滲透的，滲透系數(shù)與溫度有的密切關(guān)系，一般的情況下，溫度越高，滲透系數(shù)越大，對(duì)包裝材料的滲透也就越嚴(yán)重。因此對(duì)于真空包裝袋包裝的食品，一定要放在低溫下貯存，如果放在高溫下貯存，會(huì)嚴(yán)重影響包裝袋的滲透率，使食品發(fā)生變質(zhì)。一般的真空包裝食品放在低于10℃以下保存。

1. The gas moisture in the air is permeable to packaging materials, and the permeability coefficient is closely related to temperature. Generally, the higher the temperature, the greater the permeability coefficient, and the more severe the penetration of packaging materials. Therefore, for food packaged in vacuum bags, it is necessary to store it at low temperatures. If stored at high temperatures, it will seriously affect the permeability of the packaging bag and cause the food to spoil. Generally, vacuum packaged food should be stored at temperatures below 10 ℃.

2、要注意食品真空包裝袋熱封的時(shí)候，要注意封口部位不要粘有油脂，蛋白質(zhì)，食品之類的殘留物，確保封口能夠全完的熱封起來。

2. When heat sealing food vacuum packaging bags, it is important to note that there should be no residue such as oil, protein, or food on the sealing area to ensure that the seal can be fully heat sealed.

3、對(duì)于真空包裝過的包裝袋加熱處理的時(shí)候，應(yīng)該嚴(yán)格的控制好溫度以及的時(shí)間，避免因?yàn)闇囟冗^高造成包裝袋內(nèi)部壓力過高，導(dǎo)致包裝袋封口分離、破裂。

3. When heating and sterilizing packaging bags that have been vacuum packaged, the sterilization temperature and time should be strictly controlled to avoid excessive pressure inside the packaging bag caused by high temperature, which can lead to separation and rupture of the packaging bag seal.

4、食品真空包裝的包裝袋必須完全抽氣，特別是對(duì)生鮮肉類和沒有定形的食品真空包裝，不能殘留氣體，防止殘留下來的氣體導(dǎo)致真空包裝袋內(nèi)的食品腐敗變質(zhì)。

4. The packaging bag for vacuum packaging of food must be completely evacuated, especially for fresh meat and amorphous food vacuum packaging, to prevent residual gas from causing food inside the vacuum packaging bag to spoil and deteriorate.