Vacuum packaging for different foods

This is an article from ytpacki

Flexible packaging factory, YT packi.

I am Alice, info@ytpacki.com

There are different #vacuumpackaging requirements for different food, including: cause of corruption (light, water or oxygen, etc.), shape of product, surface hardness of product, storage Conditions, sterilization temperature, etc.

I will introuduce the structure of vacuum bag (or vacuum film) for reference.

  1. An application with a regular shape or a soft surface, like meat sausage products, soy products, etc.
  • We suggest following structures:

Sterilization temperature <100

Sterilization temperature >100

OPA/PE

OPA/CPP

OPA/PE (high temperature resistant PE)
  • Take following reason into considering

☒ High puncture resistance

☑ Barrier properties

☑ Sterilization temperature

  1. An application with hardness or sharp surface, like meat product with bone.
  • We suggest following structures:

General product

Product weight < 500g

PET/PA/PE

OPA/OPA/PE
This structure has excellent adaptability and a better vacuuming effect without changing the shape of the product.

OPET/OPA/CPP
  • Take following reason into considering

☑ High puncture resistance

☑ Barrier properties

☑ Sterilization temperature

☑Cushioning

  1. Deteriorating application, like low temperature meat products.
  • We suggest following structures:

General product

High sterilization temperature

Coextruded film
(PA/PE/EVOH/PA/PE)

Dry composite film
(PA/PE, material with K coating)

PVDC shrink bag

Dry composite bag
       
  • Take following reason into considering

☒ High puncture resistance

☑ Barrier properties

☑ Sterilization temperature