1. Moisture resistance:
It is the nature of blocking the permeation of water vapor. When the film does not contain hydrophilic hydroxyl and carboxyl groups, it is considered to have good moisture resistance. The moisture resistance changes greatly with temperature, and the moisture resistance of the film is suitable for all meat packaging materials. If the product moisture penetrates from the inside of the meat packaging material film in the form of water vapor, or the product absorbs the water vapor that penetrates from the outside, the flavor, texture, and content of the product will also change, especially for those with little moisture. Packaging of dried sausages and quantitative meat products that prevent natural loss are extremely important.
2. Oxygen barrier:
It is the nature of blocking the permeation of oxygen. Not only oxygen, but also other gases, there is no headline about the amount of permeating plastic film and the molecular size of the gas. Usually it is carried out in two steps, first the gas is dissolved in the molecules of the membrane, and then penetrated by diffusion. The oxygen barrier properties of the film are applicable to all meat packaging materials except raw meat. Especially in vacuum packaging, air-filled packaging is more important. Due to the role of oxygen, hemoglobin is turned into methemoglobin, causing product fading, promoting fat oxidation and proliferation of aerobic microorganisms. Therefore, preventing the product from contacting oxygen is extremely important for maintaining the quality of the product and improving the preservation.
This property has a great influence on vacuum-packed sliced ??meat products, colored meat products, and smoked meat products. The transparent film does not have the effect of blocking ultraviolet rays. Although high-density polyethylene has some light-shielding properties, the film is opaque. There are many methods to prevent UV transmission, one of which is to use the properties of light to block the light. This method is to use printing ink to absorb or reflect light, or use a satin processing roller to mechanically extrude uneven patterns on the film surface. , It has a reflection effect on light.
4. Cold resistance:
At low temperatures, the film will not become brittle and can still maintain its strength and impact resistance properties. Some low-temperature meat products must be stored and sold under low-temperature conditions, and some meat products must be stored under freezing conditions. Therefore, the packaging film of meat packaging materials must be able to withstand low temperatures. The low-temperature resistance of the packaging film also has an impact on the sealing strength. Influence.
5. Heat resistance:
It has a high softening point and does not deform even after heating. Since the product expands when heated, the heat resistance strength of the film must be ensured.
6. Impact resistance:
This property is suitable for all kinds of meat packaging materials. The impact resistance of meat packaging materials can be ensured by the balance of the tensile strength, elongation and impact of the material.
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