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CHEESE PACKAGING
This new product is environmental-friendly and recyclable. It is vacuumized firstly then shrink to squeeze out the remain of air and compact the food’s molecule. It is used for packaging many kinds of fresh food such as chease, seafood, poultry, beef, mutton and etc. It will be very popular in these countries where the fresh and processed meat, seafood, chease and poultry is popular and whose systems of distribution cold chains are very common and developed. It keep the food fresh in 90 days when the temperature is 0-4℃. Even the distribution cold chain are break during the transporting the packaging also can keep the food fresh for a few days for its excellent high barrier properties. As the world population growth, the economy development and the increasing comsuption in above mentioned foods and products, the demands for this packaging material is increasing. There is a very large potential worlwide market.
There just are several companies produce this similar kind film in world such as Sealed Air. We are the only one in China, the few others mainly in developed countires. Our new product is more proper than PVDC film such as BEMIS’ for it’s recyclable and it is the best substitute product of Sealed Air’s . We belief it will be popular with its widely applications, competitive price and high quality in international market.
USAGE
A. Packing Red Meat
a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.
b. Can prevent fat from oxidation, decay and changing it’s fresh color.
c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.
d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time.
B. Packing Cheese
The lower shrinkage temperature make it more suitable for products such as cheese which need the less attemperation
It looks more attractive for the character of transparency and luster.
C. Packing seafood
Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4℃) can inhibit the reproduction of anaerobic bacteria and barry the intrusion and breeding of external bacterial, wich essure the food healthy.
Simple Tech Data
Properties
Test Condition
Unit
Film, Bag and Tube
Test Standard
Thickness
micron
30-80
COV-E-201
Width
mm
150-550
Elongation
23℃ 50% R.H
%
(L/T)
180/160
Tensile strength
23℃ 50% R.H
KG/mm2
(L/T)
12/12
COV-E-211
Secant modulus
23℃ 50% R.H
Kgf/mm2
60/60
Shrinkage
85℃
%
(L/T)
30/30
Haze
%
5
COV-E-340
Gloss
45
(L/T)
COV-E-341
Barrier
ability
Co2
25℃ 0% R.H
24h. bar
900
COV-E-342
O2
25℃ 0% R.H
24h. bar
220
ASTMD-E-1434
Usage condition
Clip or heat seal shrink at 85-88℃ for 3-5 seconds
Storage condition
Recommended maximum temperature for long-term storage 25℃ up to one year.
Availability
Available in end seal, side seal. Suitable for packing a range of fresh and pocessed meats and poultry, cheese and seafood. Printing the standard colours clearly.
MORE INFORMATION WILL BE AVAILABLE SOON
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