随着市场上熟食品的不断增加，市场对于真空袋的需求也逐渐增加，而担心出现的问题就是放置一段时间过后，出现涨袋的现象，那么导致这种情况发生的原因有哪些呢？

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、运输过程及销售商仓库的储存温度，很多产品因为室温间断高于37摄氏度以上，一冷一热，内侧产生冷凝水等导致。

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、食品添加剂之间反应产生气体或食品添加剂与配料反应产生气体。

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

3、真空袋内的细菌繁殖往往会产生气体。

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

在材质没问题的情况下，如果不完全，里面的细菌繁殖而导致的涨袋现象，这种情况通常发生在肉制品包装的使用中，检验方法很简单，用该袋子装适量大米(大米一般不会有产气菌)抽真空后放置半个月，如没有出现涨袋现象，那说明是使用过程中不完全导致的，此时需要调整一下的工艺。

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、密封性与通透性

4. Sealing and permeability

食品在装袋后，需要对其进行热压封合，而这一步质量高低会直接影响密封性能。如果封边不严，会导致漏气，空气将会从漏气部位进入真空袋。

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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