隨著市場上熟食品的不斷增加，市場對于真空袋的需求也逐漸增加，而擔心出現的問題就是放置一段時間過后，出現漲袋的現象，那么導致這種情況發生的原因有哪些呢？

With the continuous increase of cooked food in the market, the market demand for vacuum bags is also gradually increasing. The worry is that the bags will rise after being placed for a period of time. What are the reasons for this?

1、運輸過程及銷售商倉庫的儲存溫度，很多產品因為室溫間斷高于37攝氏度以上，一冷一熱，內側產生冷凝水等導致。

1. During the transportation process and the storage temperature of the seller's warehouse, many products are caused by the intermittent room temperature higher than 37 ℃, one cold and one hot, and condensate water is generated inside.

2、食品添加劑之間反應產生氣體或食品添加劑與配料反應產生氣體。

2. The reaction between food additives produces gas or the reaction between food additives and ingredients produces gas.

3、真空袋內的細菌繁殖往往會產生氣體。

3. The bacteria in the vacuum bag often produce gas.

在材質沒問題的情況下，如果不完全，里面的細菌繁殖而導致的漲袋現象，這種情況通常發生在肉制品包裝的使用中，檢驗方法很簡單，用該袋子裝適量大米(大米一般不會有產氣菌)抽真空后放置半個月，如沒有出現漲袋現象，那說明是使用過程中不完全導致的，此時需要調整一下的工藝。

If the material is OK, if the sterilization is not complete, the bacteria inside will multiply and cause the bagging phenomenon. This situation usually occurs in the use of meat product packaging. The inspection method is very simple. Fill an appropriate amount of rice in this bag (rice generally does not have gas producing bacteria) and leave it for half a month after being emptied. If there is no bagging phenomenon, it indicates that it is caused by incomplete sterilization during use, At this time, the sterilization process needs to be adjusted.

4、密封性與通透性

4. Sealing and permeability

食品在裝袋后，需要對其進行熱壓封合，而這一步質量高低會直接影響密封性能。如果封邊不嚴，會導致漏氣，空氣將會從漏氣部位進入真空袋。

After the food is bagged, it needs to be sealed by hot pressing, and the quality of this step will directly affect the sealing performance. If the edge is not tightly sealed, it will lead to air leakage, and air will enter the vacuum bag from the air leakage part.

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