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Baking Food Bags Sealing is required before products can be put on the market. What should be noted during sealing, and how can a firm and aesthetically pleasing seal be achieved? No matter how good the packaging bag is, a poor seal will affect its appearance. So what should be noted when sealing baking food bags?

1. Sealing Methods for Single-Layer Baking Food Bags

Ordinary plastic packaging bags are single-layered. These bags are thin and can be sealed firmly at low temperatures. At high temperatures, the bags will be scorched. Therefore, the temperature needs to be repeatedly tested during sealing. When the appropriate temperature is reached, the bag will not be scorched, and the bag surface will be smooth. This is the suitable temperature. Usually, this type of bag is sealed with a foot sealer.

2. Sealing Methods for Multi-Layer Composite Baking Food Bags

Multi-layer composite baking food bags are a combination of multiple layers of materials, making the bag thicker and PET heat-resistant. Therefore, this type of bag can withstand relatively high temperatures, usually needing to reach 200 degrees to seal. Of course, the thicker the bag, the higher the temperature. After testing, seal in batches during packaging to avoid unnecessary trouble during use.

The sealing of plastic packaging bags is temperature-controlled. After temperature control, the seal is smooth and will not be damaged. Therefore, it is necessary to test the appropriate temperature during the sealing process to avoid large-scale production and waste.

Baking Food Bags Using the deoxygenation principle, it can effectively prevent food spoilage and maintain its color, aroma, taste, and nutritional value. Widely used in the food industry, how to use baking food bags correctly?

I. Storage Precautions

Gaseous moisture in the air permeates into the packaging material, and the permeability coefficient is closely related to the temperature. Generally speaking, the higher the temperature, the greater the permeability coefficient, and the more serious the permeation of the packaging material. Therefore, food in baking food bags should be stored at low temperatures. If stored at high temperatures, the breathability of the bag will be seriously affected, and the food will spoil. Vacuum-packed food is generally stored below 10℃.

II. Operational Considerations

1. Pay attention to the heat sealing of the baking food bag. Be careful not to stick oil, protein, food residue, etc., to the sealing part, ensuring that the sealing part can be completely heat-sealed.

2. When sterilizing vacuum packaging bags with heat, the sterilization temperature and time should be strictly controlled to avoid excessive internal pressure in the packaging bag due to high temperature, causing the packaging bag seal to separate and rupture.

3. Food vacuum packaging bags need to be completely emptied, especially fresh meat and unsolidified food, to prevent food in the vacuum packaging bag from spoiling due to residual gas.