[Chinese Packaging Network News] Vacuum packaging bags play a crucial role in preserving the quality of goods, mainly due to the vacuum sealing process. Without proper vacuuming, the protective function is significantly reduced, and the product can easily spoil—especially food items, which may not be properly preserved if not sealed correctly. If you plan to reuse these bags, you need both a vacuum sealer and a heat-sealing machine, which most households don't have access to. Although most vacuum bags are made from aluminum foil, they tend to be costly and difficult to use together with other materials. Even if the material is high-quality, it still needs to be vacuum-sealed to ensure effectiveness. Bags that cannot be evacuated won’t help extend shelf life. As a result, vacuum packaging bags are generally not reusable and should be treated as single-use packaging, discarded after each use. So, what kinds of foods are best suited for vacuum packaging? Not all foods require vacuum packaging. Fresh produce or bulk items often only need basic packaging for transportation and storage. However, perishable items like meats, pickles, and certain dairy products (such as liquid milk) benefit greatly from vacuum sealing, as it helps maintain freshness and prolong shelf life. These items must be stored in vacuum-sealed bags to retain their quality. In addition to food, vacuum bags are also used for non-food products such as electronics. These items typically don’t require packaging with high sanitary standards, making them ideal for vacuum sealing as well. Overall, vacuum packaging is a practical solution for preserving sensitive products, but its effectiveness depends on proper use and appropriate application.

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