真空包装袋使用注意事项

来源：http://www.scuhtg.com/ 日期：2024-10-08

1、空气当中的气体水分，对于包装材料是有渗透的，渗透系数与温度有的密切关系，一般的情况下，温度越高，渗透系数越大，对包装材料的渗透也就越严重。因此对于真空包装袋包装的食品，一定要放在低温下贮存，如果放在高温下贮存，会严重影响包装袋的渗透率，使食品发生变质。一般的真空包装食品放在低于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、要注意食品真空包装袋热封的时候，要注意封口部位不要粘有油脂，蛋白质，食品之类的残留物，确保封口能够全完的热封起来。

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、对于真空包装过的包装袋加热处理的时候，应该严格的控制好温度以及的时间，避免因为温度过高造成包装袋内部压力过高，导致包装袋封口分离、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、食品真空包装的包装袋必须完全抽气，特别是对生鲜肉类和没有定形的食品真空包装，不能残留气体，防止残留下来的气体导致真空包装袋内的食品腐败变质。

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.