Most concerned about the development of plastic pa

  • Detail

Pay attention to the development of plastic packaging for cooked meat and poultry

when people eat fresh animals, a real system should be as short as possible. In fact, multiple "spiders" consume meat and poultry from the slaughterhouse within the climbing time. In ancient times, in order to prolong the application period of unpackaged fresh meat, drying processing, smoking and salting were used. For cooked meat and poultry food, in order to replace metal cans with low-cost plastic containers, plastic packaging must have good oxygen resistance, good physical and mechanical strength and tight heat sealing. To meet these requirements, shrink bags or aluminum covered thermoformed containers can be used. The shrink bag can be made of EVA/EVOH or nylon/ionic polymer coextrusion film group, which can further open up a larger utilization market with the help of methyl methacrylate. Both structures can shrink. In addition, nylon has good formability, transparency and some oxygen resistance. In the presence of meat fat and juice, the ionic resin also has good sealing and heat sealing properties

if the oxygen resistance is added to the above structure, such as PVDC or EVOH, the whole structure is a three-layer structure. In the 1970s, thermoformed containers were used for packaging 2 The 3kg processed ham whose cumulative scrap of China's automotive lithium battery will reach 200000 tons, and the thermoformed container will be increased by 2. 5% It is composed of 54mm thick HDPE/EVA/PVDC/EVA/hdpe5 layer coextrusion sheet, and the thickness of PVDC layer is 0 13mm thick. In the mid-1980s, CO extruded composite sheets with HDPE/bonding layer/EVOH/bonding layer/HDPE structure appeared, in which EVOH thickness was 0 08~0. 13mm。 Because the container is very deep, the barrier layer in the initial sheet must be thick, so as to ensure that there is 0 0254mm thick. The cover material is an aluminum foil with an easy opening ring. The freezing shelf life of this structure is about 22 months

processed meat and poultry include sausage, bacon, smoked meat, lunch meat and processed poultry. Compared with fresh meat and poultry, the sales volume of these products is small. The central packaging of processed meat needs barrier packaging materials, which can prevent the discoloration and deterioration of oxygen. Generally, the oxygen transmittance is required to be 0 2mL/645cm2 24h 0. 1MPa,50%R? protect? following. The PVDC coated cellophane developed and produced in the 1970s has an oxygen permeability of 1ml/645cm20 Under 1mpa24h, this material can be used in automatic packaging machines, saving the distribution chain cost from food factories to retail stores, and better ensuring the quality. However, cellophane is brittle at low temperature and lacks pinhole resistance. Compared with plastics, it is more expensive. Since the 1960s, it has been gradually replaced by plastics. The first is the use of cellophane/plastic laminated materials, which will soon be replaced by all plastics with lower prices

various processed meats have the following requirements for packaging materials

(1) oxygen resistance for the 1 Series orders of bacon, frankfurter sausage and lunch meat that we have recently obtained a major project in Russia, they are fast-food in nature and require a period of application of more than 60 days. Therefore, to have good oxygen resistance, the heat seal must also be reliable and vacuum packed. Sometimes, gas filling packaging is used to improve its period of application and reduce the packaging cost

(2) transparency products must be visible to the buyer and can judge whether they are applicable. Therefore, transparency is very important

(3) excellent cracking resistance, especially at low temperature

(4) products with excellent pinhole resistance often have acute angles. Therefore, pinhole resistance can prevent package cracking after falling

(5) good heat sealing even in the presence of fat and grease, it also has good heat sealing and high thermal viscosity

(6) easy to open if the producer feels that the package should be easy to open if the required oxygen resistance allows, it should consider using easy to open structural materials at the expense of other properties

(7) the package of reclosed cooked food should have the property of repeated closure and collection, so it is important to restore the sealing performance of the package after the package is opened

Copyright © 2011 JIN SHI