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Seasoning requirements for seasoning bags are verified

Author:yltpacking    Time:17/07/03    Click:

Seasoning requirements for seasoning bags are verified
The first item: Barrier
  Oxygen barrier capacity in the environment - through the oxygen overdose test to verify, if the bag of oxygen overdose (that is, poor barrier), easily lead to sauces, bone soup in the protein, fat and other ingredients are oxidized, causing Bacteria breeding, there moldy, bags and other quality problems.
Second: physical and mechanical properties
  Thickness of the uniformity - by testing the thickness of the bag to verify that the thickness of the uniformity of the bag is to ensure good performance basis.
  Flexibility - Through the tensile and elongation and elastic modulus, anti-pendulum impact energy test two tests to prevent the bag from the brittle and easy to withstand the pressure inside the bag, and then produce broken bags and other issues.
  Grease resistance - through the unpackaged seasoning bags and packaging seasoning bags peel strength, tensile elongation and elastic modulus test to verify the composite bags to prevent the oil because of the resistance, and the emergence of composite film The composite fastness between the layers of the film decreased, and even the occurrence of packaging bags, barrier and other issues.
  Smoothness - through the friction coefficient test to prevent the finished product packaging bags as a whole when the sterilization of packaging bags due to high temperature resistance, resulting in cooking sterilization bags appear layered, shrink 5, broken bags and other issues.
  Pressure resistance - through the pressure test to verify, to prevent the finished product bags are not resistant to external pressure and broken bags.
The third: health performance
   The amount of organic solvent residue - verified by solvent residue test, if the solvent residue is too much, the bag has an odor, and the residual solvent is more likely to migrate into the seasoning in a high temperature environment, resulting in an odor and affecting the health of the consumer .

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