Many Kinds Of Packaging, How To Choose The Optimal Structure?
Nov 27, 2018


   1. Products with regular shape or soft surface: For products with regular shape or soft surface, such as sausage products, soy products, etc., it is not necessary to require high mechanical strength of the material, only need to consider the barrier properties of the material and the sterilization temperature. influences. Therefore, for such products, bags of OPA/PE structure are generally used. If high temperature sterilization (above 100 °C) is required, an OPA/CPP structure or a high temperature resistant PE may be used as the heat seal layer.

    2, high surface hardness products: such as bone products, due to the high surface hardness and hard protrusions, easy to puncture the bag during vacuuming and transportation, so the packaging of such products need to have a good Puncture resistance and cushioning properties are available in PET/PA/PE or OPET/OPA/CPP vacuum bags. If the weight of the product is below 500g, try the OPA/OPA/PE structure bag, which has good product adaptability and better vacuuming effect without changing the shape of the product.

    3, perishable products: low-temperature meat products and other products that are prone to deterioration and require low-temperature sterilization, the strength of the packaging bag is not high, but it is required to have excellent barrier properties, so you can choose pure co-extruded film, such as PA The film of /PE/EVOH/PA/PE structure can also be dry-replicated, such as PA/PE film, or K-coated material. For high temperature products, PVDC shrink bags or dry bags can be used.

     4, more high-quality products: seven-layer co-extruded packaging, its better barrier performance, can meet the needs of 1, 2, 3 products, its use makes your products more grade, greatly extend the content Shelf life.


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