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An inconspicuous packaging bag on the market has its own story behind its production, and the production of packaging bags and packaging technology are among them. Today we explain the requirements that food packaging bags place on packaging technology. I. The protective requirements of food must be understood Different foods have different chemical compositions and physicochemical properties, so different foods have different protective requirements for food packaging bags. For example, cake is oily, soft, and has a certain optimal moisture content requirement, so at a minimum it should meet the following requirements...

Some resins or film products have inherent properties that do not suit the requirements of the processing technology they require, so additives need to be added to change their processability; other materials have good processing performance, but their product performance cannot meet requirements, so additives also need to be added to change their product performance. Requirements of Film for Additives Poor compatibility will trigger a "migration" phenomenon, manifested as "sweating" in liquid additives and "blooming" in solid additives. Sometimes when the requirements for the film are not particularly strict

As is well known, gel particles are a common problem for film manufacturers. For transparent plastic bags, gel particles noticeably affect their appearance. For plastic bags that require higher printing quality, especially large-area plastic bag printing, the "white spot" rejects caused by gel particles account for a relatively large proportion of losses in the plastic bag industry's production process. Therefore, controlling the formation of gel particles and eliminating their causes are important process steps in improving the technical level of the plastic bag industry. 1. What are gel particles

Vacuum packaging technology, MAP packaging technology and deoxygenation packaging technology have increasingly catered to the major trend of market development. Food manufacturers not only make great efforts in the healthiness, nutrition and flavor of their products, but also keep innovating food packaging, in addition to more exquisite and more distinctive appearance designs. But did you know that differences in packaging materials and methods, especially barrier performance, will directly affect the shelf life of your products. From the perspective of food safety, packaging

Under the action of a certain temperature and pressure over a period of time, adjacent layers of plastic film may sometimes adhere to each other; if high winding resistance is observed, it indicates that the roll film has blocked. When the curing temperature in the curing room is too high, the roll film is also prone to blocking and must be rewound before normal use. These phenomena indicate that packaging materials have tackiness; in fact, this tackiness is caused by the thermal motion of chain segments. Causes of Plastic Film Tackiness If the ambient temperature is above the T