Because different products have different requirements on packaging materials, it is necessary to make material selection according to product characteristics, including: whether it is easy to deteriorate, factors that cause deterioration (light, water or oxygen, etc.), product form, product surface hardness, storage Conditions, sterilization temperature, etc. A good vacuum bag does not have to have many functions, but depends on whether it is suitable for the product.
1. Products with regular shape or soft surface:
For products with a regular shape or soft surface, such as sausage products, soy products, etc., it is not necessary to require high mechanical strength of the material, and only the influence of the barrier property of the material and the sterilization temperature on the material need to be considered. 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, due to 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 can be selected. 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 and require low-temperature sterilization are not required for the strength of the package, but they are required to have excellent barrier properties, so pure co-extruded films such as PA/PE/EVOH/PA/ can be selected. The PE structure film 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.
