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High barrier film, bags and tubing, shrinkable and vacuumized packaging products
USAGE
A. Packing Red Meat
a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.
b. Can prevent fat from oxidation, decay and changing its fresh color.
c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.
d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time.
B. Packing Cheese
The lower shrinkage temperature make it more suitable for products such as cheese which need the less attemperation
It looks more attractive for the character of transparency and luster.
C. Packing seafood
Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4) can inhibit the reproduction of anaerobic bacteria and barry the intrusion and breeding of external bacterial, wich essure the food healthy.
D. Packing fresh fruits, vegetables and so on.
Tech Data
Properties | Test Condition | Unit | Film, Bag and Tube | Test Standard | |
Thickness | micron | 30-80 | COV-E-201 | ||
Width | mm | 150-550 | |||
Elongation | 23 50% R.H | % (L/T) | 180/160 | ||
Tensile strength | 23 50% R.H | KG/MM2 (L/T) | 12/12 | COV-E-211 | |
Secant modulus | 23 50% R.H | Kgf/MM2 | 60/60 | ||
Shrinkage | 85 | % (L/T) | 30/30 | ||
Haze | % | 5 | COV-E-340 | ||
Gloss | 45 (L/T) | COV-E-341 | |||
Barrier ability | Co2 | 25 0% R.H | 24h. bar | 900 | COV-E-342 |
O2 | 25 0% R.H | 24h. bar | 220 | ASTMD-E-1434 | |
Usage condition | Clip or heat seal shrink at 85-88 for 3-5 seconds | ||||
Storage condition | Recommended maximum temperature for long-term storage 25 up to one year. | ||||
Availability | Available in end seal, side seal. Suitable for packing a range of fresh and pocessed meats and poultry, cheese and seafood. Printing the standard colours clearly. | ||||
cheese packaging