Plastic is the most commonly used material for meat packaging, such as PE, PVC, PP, PET, etc. However, some packaging materials are special, such as pvdc shrink bags, which have excellent heat shrinkage and flavor retention properties. Compared with other materials, it has the following advantages: 1. Excellent heat shrinkage;
2. Good mechanical properties;
3. Excellent cold resistance, chemical corrosion resistance, and high-temperature resistance;
4. Lower heat sealing temperature;
5. Good shrinkage rate and flavor retention;
6. Good heat sealing and flavor retention, which have a good protective effect on meat products.
1. Excellent heat shrinkage
PVDC Shrink Bags have excellent heat shrinkage, which is a new type of food packaging material. This material has good heat shrinkage on meat, is not sensitive to heat sealing temperature and pressure, and has no effect on food flavor retention. When using PVDC shrink bags to package meat, the shrinkage rate can reach 25%-35%.
This material has good heat shrinkage and flavor retention, which can effectively prevent meat oxidation and deterioration. Applying this material in meat packaging is very effective. To ensure the quality of meat packaging, heat shrinkage treatment should be carried out according to the characteristics of the packaged meat. For example, some beef, lamb, pork, etc. cannot be stored at low temperatures and need to be heat-shrinked under refrigeration conditions. In order to ensure the quality and food safety of meat products, heat shrinkage treatment is a very effective and necessary treatment method. PVDC shrink bags can meet the above requirements.
2. Good mechanical properties
PVDC shrink bags have high tensile strength, tensile strength, and elastic modulus, which is due to the large number of oriented and parallel straight-chain structures formed in the film during stretching, combined with crystallization in thin film materials. This structure gives PVDC shrink bags extremely high tensile strength and tensile strength, ensuring that the packaging bag will not break during shrinkage.
PVDC shrink bags are a semi-transparent thin film material, which can allow a certain amount of light to pass through, so that the meat can be seen before and during processing. This maximizes the freshness of the meat. At the same time, it can also prevent microorganisms from entering the meat from the packaging.
In addition, since PVDC shrink bags contain a large number of hydrophilic groups, they can absorb most of the water, which allows the meat to remain moderately dry during processing, reducing the growth and reproduction of microorganisms in the packaging.
3. Excellent cold resistance, chemical corrosion resistance and high temperature resistance
PVDC shrink bags have strong cold resistance and can be used normally at a temperature of -25℃ without softening or becoming brittle. In addition, the packaging container of PVDC shrink bags has good corrosion resistance and can resist acidic media (such as vinegar), alkaline media (such as lemon juice) and various chemical solvents.
The heat shrink temperature of PVDC shrink bags can reach 70℃, and they can be used for a long time at 120℃ without deformation and softening, so they can ensure the quality of meat packaging. In addition, the high heat shrink temperature of PVDC shrink bags can effectively maintain the freshness of meat products. Therefore, the high heat shrink temperature of PVDC shrink bags is very suitable for meat packaging.
Because PVDC shrink bags have good corrosion resistance, they can be used in many environmental conditions, such as maintaining their performance in acidic and alkaline media. In addition, PVDC shrink bags also have good heat resistance. Therefore, different types of packaging bags can be used to meet different needs in meat packaging. Moreover, PVDC shrink bags have good heat resistance and low cost, so they are very suitable for packaging meat products.
Furthermore, PVDC shrink bags can be used in combination with other materials to obtain packaging materials with various functions.
4. Lower heat sealing temperature
The heat sealing temperature for PVDC shrink bags is generally not lower than around 65°C, with Tipack brand PVDC shrink bags requiring a heat sealing temperature of 85°C-90°C. When using PVDC shrink bags to package meat, it is important to heat the packaging material to this temperature, otherwise it may cause poor heat sealing of the product.
After the above introduction, you now have a certain understanding of the advantages of using PVDC shrink bags for meat packaging, and I hope it can be helpful.
5. Good heat shrinkage and flavor retention
PVDC shrink bags have a low shrinkage rate, generally less than 1.0%, which meets the packaging requirements of meat products and prevents problems such as discoloration and flavor change due to long-term storage.
In general, fat and protein are the main nutrients for bacterial growth and reproduction in meat products, and are also important sources of flavor and aroma. Flavor retention can be considered from two aspects: inhibiting bacterial growth and reducing the oxidation of fat and protein.
Generally, the better the flavor retention, the less likely meat products will spoil during their shelf life.
6. Good heat sealing and flavor preservation properties provide excellent protection for meat products.
PVDC is a polymer of vinylidene chloride containing free carboxyl groups. It was invented by DuPont in the United States and is also known as PVDC Shrink Film. It has excellent heat shrinkability, heat resistance, chemical stability, and high water resistance, making it a high-performance Shrink Film material suitable for food packaging. PVDC shrink bags are also widely used in the food packaging industry.
PVDC shrink bags are a multilayer co-extruded thin film that can be used to package meat, eggs, fish, and other foods. The film is mainly composed of PE and PVDC layers, and has excellent heat shrinkability and flavor preservation properties. It can be used as a stand-alone packaging product or in combination with other packaging materials.
In the field of meat packaging, PVDC shrink bags not only enhance product value but also extend the shelf life of meat products.
7. Suitable for high temperatures and better for meat packaging.
PVDC is a high-strength polyethylene film that can withstand temperatures of -70℃ to 80℃ for up to 10 months without cracking or serious deformation. PVDC film has excellent heat sealing properties, especially at high sealing temperatures, where its shrinkage rate is lower. Its heat sealing strength can also be improved under high temperature conditions. PVDC film has good mechanical properties, especially tensile strength and elongation. It also has excellent heat resistance, chemical resistance, ozone resistance, low temperature resistance, and good electrical insulation properties. Therefore, PVDC film is widely used in industries such as medicine, food, and electronics.
PVDC film material is a thin film material that can provide various functions. It is made of a special polymer and can provide packaging film solutions for industries such as food, medicine, and cosmetics. It can also be used for various types of food packaging, including shrink bags and packaging containers.
PVDC film packaging has excellent shrinkage properties, which can effectively maintain product integrity and prevent surface moisture loss, thus extending the shelf life of products. At the same time, PVDC film also has good chemical resistance and high temperature resistance, and does not cause separation when used to package meat and seafood. In addition, PVDC film also has excellent heat sealing properties and flavor retention, which can effectively prevent fat oxidation and reduce odors, and has a good preservation effect on meat.
