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 vacuum packaging 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:

· Take following reason into considering
☒ High puncture resistance
☑ Barrier properties
☑ Sterilization temperature

2. 
   An application with hardness or sharp surface, like meat product with bone.

· We suggest following structures:

· Take following reason into considering
☑ High puncture resistance
☑ Barrier properties
☑ Sterilization temperature
☑Cushioning

3. 
   Deteriorating application, like low temperature meat products.· Take following reason into considering
   ☑ High puncture resistance
   ☑ Barrier properties
   ☑ Sterilization temperature
   ☑Cushioning

· We suggest following structures:

· Take following reason into considering
☒ High puncture resistance
☑ Barrier properties
☑ Sterilization temperature