Two types of anti-corrosion and quality food packaging bags

The popularity of packaged food is based on people's increasingly faster pace of life. Packaged food is convenient and fast, easy to store, and has a long shelf life, which can quickly replenish physical strength and calories for people. Almost all food packaging bags are plastic products, because plastic products have stable chemical properties and are excellent materials for food packaging.

Vacuum bag:

The main reason for food spoilage is due to contact with microorganisms in the air, and it takes a while for food to reach consumers from the factory. In order to prevent food from spoiling in the middle, manufacturers need to isolate the food from contact with air. Vacuum bags are the packaging containers. All the air in the bag is drawn out and sealed to maintain a high degree of decompression in the bag. The scarcity of air is equivalent to the effect of low oxygen, so that the microorganisms have no living conditions to achieve the goal of fresh fruit and no disease. Vacuum packaging is the packaging form for most foods on the market.

Inflatable packaging:

The vacuum packaging mentioned above is not suitable for puffed food. For fragile puffed foods such as French fries and potato chips, many types of packaging are inflated. Inflatable packaging is to fill the packaging bag with nitrogen and carbon dioxide after being vacuumed. Carbon dioxide can dissolve in various fats or water to induce weaker acidic carbonic acid, which has the activity of inhibiting molds, spoilage bacteria and other microorganisms. Nitrogen is an inert gas, so that Keep positive pressure inside the bag to prevent the air outside the bag from entering the bag, play a protective role for the food, and prevent the puffed food from being damaged during transportation.