Cooking bags , commonly known as "soft cans", are generally used for food packaging. They are stored at room temperature for a period of more than 6 months. They must have good barrier properties and puncture resistance. They should not break or shrink under the cooking environment. , Odorless and other properties.
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1. The common structure of cooking bags
PET / AL / RCPP (PE)
PET / PA / AL / RCPP (PE)
PET / AL / PA / RCPP (PE)
PA / AL / RCPP
PA / RCPP (PE)
PET / RCPP (PE)
PA / PA / RCPP
PET / PA / RCPP (PE)
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2. Requirements for cooking bags
Barrier: Good gas barrier, moisture barrier, good mechanical strength.
Safe and hygienic: non-toxic, odorless, residual solvent measurement value is less than 5mg / m2; after high temperature cooking, no harmful components will decompose and precipitate.
Content resistance: medium resistance (acid, spicy, salt, alkali), excellent resistance to grease, oil absorption rate ≤1%.
Heat and moisture resistance: cooking resistance, instant high temperature resistance.
Mechanical strength: excellent pressure resistance, after high temperature cooking, it is required not to break bags, change color, deform, or separate layers.
Appearance: good flatness, no wrinkles, bubbles and foreign body adhesion.
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3. The sterilization temperature of cooking bags
Low temperature cooking bag ( sterilization at 105 ℃ for 30 minutes)
Medium temperature cooking bag ( sterilization at 121 ℃ for 40 minutes)
High temperature cooking bag ( sterilization at 135 ℃ for 20-30 minutes)
Ultra-high temperature sterilization bag ( 145-150 ℃, sterilization in seconds to minutes)
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4. Selection of materials and structure for cooking bags
The transparent type should select the structure composed of PET, PA, CPP and PE; the opaque type should select the structure composed of AL material;
The thickness of the inner layer material depends on the size of the bag and the content of the contents, and should ensure the load-bearing strength. When selecting the material, the packaging for the cooking bag should be emphasized. The main indicators are corona strength, tear strength, and stretching. Strength, temperature resistance, surface cleanliness, less additives are difficult to separate out after cooking, and the inner layer material has good anti-pollution heat sealing.
The requirements for the selection of materials for cooking bags are as follows:
AL: Hot rolled wool, number of pinholes, cleanliness, 1% elongation, tensile strength 65N / mm2, corona strength and thickness selection.
PA: Understand its forming method, mainly including step stretching, simultaneous stretching and tube film forming. The thickness is uniform and the anisotropy is good. The film for simultaneous stretch forming is good, and only the middle is used for cooking and packaging A small part of it is used for the middle layer if it is necessary to choose double-sided corona. At the same time, it must be well packaged, because PA is easy to absorb moisture.
The selection of ink glue and solvent should select the corresponding ink and glue suitable for cooking conditions, and be verified by production.
Solvent ethyl ester is very important, and the purity should meet the requirements (water content not exceeding 0.1%, alcohol not exceeding 0.1%, free acid not exceeding 0.004%).
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5. Testing instruments that should be equipped for the production of cooking bags
Cooking pot with adjustable temperature and pressure with back pressure
Tensile tester
Analytical balance for measuring the amount of glue
Gas Chromatograph
Moisture Analyzer
Pressure tester
Corona pen or self-made treatment liquid
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6. Production of cooking bags
Choose as few printed patterns as possible, and it is best to leave blank edges around the heat seal edges. Understand the production conditions of food companies that use cooking bags, and inform them that the temperature should be strictly controlled within the range guaranteed by the production company of cooking bags, because even if it exceeds a few degrees, because all kinds of materials have often reached the limit that they can withstand, Whether the performance of the cooking bag can be guaranteed is very critical.
Food companies should do a good job of confirming the performance of the cooking bag before using the cooking bag in batches. This confirmation is the verification of the process conditions that the cooking bag can be used under certain process conditions, because of the physical and chemical properties of the inner packaging and the possibility of high temperature. The new substances generated by the physical and chemical changes may penetrate into the cooking bag layer and cause the degradation of the packaging performance of the cooking bag. If delamination is caused, even the vacuum degree in the cooking bag may cause the layers of the cooking bag. The difference in stress causes delamination of the thin film with poor fastness.
The production management of cooking bags should be strengthened, and the process index detection and control of each process should be done well, especially to grasp the final pass of the cooking test before leaving the factory.
Before feeding, it is necessary to check whether the corona treatment degree of the film meets the requirements, which is very important for printing fastness and compound fastness.
To ensure the curing time , let the two-component ink or glue fully start the cross-linking curing reaction.
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