What you should know about the structure and performance of retort-resistant packaging bags

In recent years, with the improvement of people's living standards, food has become more and more diversified, hygienic, convenient and high-grade, and composite film flexible packaging has gradually occupied an important position. Retort-resistant packaging bags - commonly known as soft cans, as a type of film-compliant packaging, are generally used for food storage at room temperature, and are often used in the packaging of meat, soy products and other foods. Vacuum packaging is generally used. ) is heat sterilized and can be stored at room temperature. The retort-resistant packaging bag is easy to carry, ready to eat after opening the bag, hygienic and convenient, and can maintain the food flavor well, and is deeply loved by consumers. Depending on the sterilization process and packaging materials, the shelf life of retort-resistant packaging bags ranges from six months to two years. Food in retort-resistant packaging bags is to heat and sterilize food together with packaging materials after packaging. In order to achieve high physical properties and good barrier properties, the retort-resistant packaging bag food is composed of a variety of substrates. The common materials are PA, PET, AL and CPP, and the common structure is two-layer composite film (such as BOPA/CPP). , PET/CPP), three-layer composite film (such as PA/AL/CPP, PET/PA/CPP) and four-layer composite film (such as PET/PA/AL/CPP). High-quality high-temperature cooking food packaging materials should have the following conditions: ① good mechanical properties, high strength, softness, can meet the needs of various packaging machinery, bag making machines, heat sealing machines; ② good heat resistance, at 121 ℃ Cooking at temperature for 40min, the packaging film and bag are dimensionally stable, not deformed, not delaminated, and not cracked at the heat seal; ③It has high barrier properties, and the oxygen transmission rate is less than 750px3/m2·24h·23℃, RH50%, water vapor transmission rate is less than 5g/m2·24h·38℃·atm, RH90%; ④Excellent food hygiene, does not contain substances harmful to people, will not produce harmful substances after cooking at high temperature, long-term contact with food, stable chemical properties, will not be mixed with various ingredients in food A chemical reaction occurs to generate substances harmful to the human body; ⑤Good product display, highly transparent, and the surface can be printed in color.
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