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    Dongguan High temperature cooking bags brief role

    time:2014-09-30 Read the:2862bout

    In the meat production process, and always there are two cropping process, that is low pressure and high temperature and pressure sterilization sterilization. Pasteurization of meat due to the heating temperature is low, the meat of the fiber is not damaged, and therefore fresh taste, nutrients well preserved; but because it only kills the bacteria, there are still a large number of spoilage bacteria, only a short shelf life, and can easily result in the loss of circulation. High-temperature sterilization of meat due to high heating temperature and excessive shrinkage fibers so that the meat taste better than low-temperature sterilization products, but because killing all bacteria, the elimination of internal corruption, can significantly extend shelf life.
    High-temperature sterilization of foods such as meat, high barrier packaging materials, not only in a longer shelf life at room temperature storage, and transportation, warehousing, sales are very convenient, very suitable for the needs of the modern consumer society. Therefore, to develop the production of meat shelf-stable at room temperature, it is an important development direction of the meat products industry. The packaging industry adapt to this trend, a difference, be innovative, can meet the needs of the food industry, but also to win broad market for themselves.
    It is understood that the meat can be stored at room temperature packaging earliest canned, it is the use made of iron cans, glass bottles for later packaging. Iron and glass bottles have high permeability and high temperature cooking, so canned food shelf life of up to more than 2 years. But the cans and bottles are rigid containers, bulky, heavy quality and iron chemical resistance is not good, especially when loading acidic foods easy to precipitate the metal ions, affecting food flavor.
    1960s, the United States in order to solve the food packaging and aerospace invented the plastic composite film, with its packaged meat products, sterilization by high temperature and pressure, can be stored under room temperature, shelf life of up to one year or more. Plastic composite film role similar cans, soft, light, hence the name canned soft. Currently, stored at room temperature shelf life longer meat, such as the use of rigid containers, cans and glass bottles or choice; such as the use of flexible packaging, almost all use plastic composite film.
    Plastic composite film is a laminated composite multilayer film, usually three, the typical structure of the surface layer / adhesive / aluminum foil / adhesive / heat sealing layer (CPP). The advantage of this packaging film having a beautiful appearance and good mechanical properties, barrier properties, high-temperature cooking performance and excellent hygiene and light, soft, it is widely used in various food packaging. But there are some drawbacks, such as texture, brittle aluminum foil, plastic film compared to the softness is not very good and so on.
    In order to extend the shelf life of meat, high-temperature cooking of meat are used in vacuum skin packaging. Aluminum composite material during evacuation due to the softness of the aluminum foil is not enough, is difficult to completely attached to the contents, likely to cause the air bag in pumping clean, affect the preservation of food. Therefore, when using an aluminum foil packaging for meat thickness can not be too high. But because it depends on the thickness of the barrier and the level of processing, when the thickness is small prone to a lot of pinholes, so the shelf for meat packaging, aluminum foil thickness can not be too thin; thin as aluminum foil, aluminum foil after a composite film vacuum will form many folds, thus easy to crack, resulting in the loss of barrier properties. Therefore, the thickness of aluminum foil, barrier properties, flexibility has always been troubled by the contradictions of three aluminum foil composite film applications.
    From a market perspective, aluminum foil composite film packaging of food due to the opaque leaving consumers do not see the contents of color and shape, is not conducive to consumers to buy, plus some manufacturers use plastic composite film opaque cover up product defects, even fraud , harm consumers. Therefore, most consumers choose fully transparent packaging, without selecting an opaque plastic composite film packaging, resulting in poor sales of such food packaging. Plastic composite packaging can not use microwave heating, and plastic film compared to more expensive, which affects the application of aluminum-plastic composite film. Therefore, the food processing industry has been hoping packaging materials technology can provide a barrier and plastic composite film are similar, but not only transparent, but also high-temperature cooking and packaging materials instead of plastic composite film.
    In the current plastics for industrial applications, only PVDC plastic film and aluminum foil with both similar and have high barrier of high temperature cooking. For a long time, people want to use PVDC plastic composite film as an intermediate layer formed as a wholly transparent and high temperature cooking, but also has a similar high barrier aluminum foil high-temperature cooking food packaging films. However, PVDC plastic is a unique property, is extremely difficult to process plastics, the manufacture of the intermediate layer as a composite film there are many difficulties.
    PVDC plastic film 1938 is a special kind of blown film process by the Dow Chemical Company scientists invented manufactured. Meat sausage casings since the 1950s has been used as a high-temperature cooking, with its high temperature sterilization of packaged meat products stored at room temperature, shelf life of six months or more. However, PVDC film can be heat-sealed by high-frequency dielectric heating, rather than using a resistive heating method commonly used for heat-sealing, over the years it is only used for casing PVDC film, bags can not be made use of.
    Experimental studies in recent years show that the use of solvent-free compound method can PVDC film without any treatment directly composite made of composite film. Such composite membranes form a whole during high-temperature cooking film will not be destroyed, and always maintain smooth, linked closely together, blend in, can fully meet the needs of high-temperature cooking food packaging. PVDC laminated composite high-temperature cooking food packaging film made using this method on the market, experts have been affirmed, it is proved that after plastic composite film along with high transparency, high barrier, high-temperature cooking of the three properties food packaging film, performance indicators have reached the international advanced level.
    PVDC laminated composite films and aluminum-plastic composite membrane barrier compared to close to full transparency, more flexibility for vacuum skin packaging meat, the air bag is drawn very clean, more conducive to preservation of meat products, and microwave heating, and the price is equivalent to only 70% to 80% aluminum foil composite film, so you can replace plastic composite film used in a very wide range.
    Currently, polyvinyl alcohol (PVA) class research and development of barrier coated BOPP film, more food packaging bring new hope. Such barrier films both oxygen barrier and water vapor barrier properties of the polymer does not contain toxic elements, the use of toxic elements during the transfer does not occur, it is a microbial barrier material PVA synthetic polymer material, and having a biological hydrolysis degradation dual mechanism of degradation can be completely degraded into water and carbon dioxide, but also a high-performance environment-friendly materials, can replace PVDC coated film in many ways. It is mainly used in meat products, frozen convenience food and non-food preserving flavor (such as pest control agents) such as packaging, has broad application prospects.
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