High-resistance high-speed auto-inflation food packaging film and production process thereof

Abstract

The invention relates to a high-resistance high-speed auto-inflation food packaging film and a production process thereof. The packaging film is formed by compounding an aluminum-plated PE film and aPET printing film in a dry mode. The aluminum-plated PE film comprises a corona layer, a middle layer and a heat seal layer. The corona layer comprises linear low density polyethylene and polycycloolefin according to the mass ratio of (83-87):(13-17). The middle layer comprises linear low density polyethylene, low density polyethylene and high density polyethylene according to the mass ratio of (48-52):(23-27):(23-27). The heat seal layer comprises low density polyethylene, an olefin plastic body, linear low density polyethylene, silicone and a processing agent according to the mass ratio of (48-52):(23-27):(23-27):(1.3-1.7):(0.1-0.3). The packaging film is suitable for meeting the requirements of a high-speed packaging device and has high resistance, low heat seal temperature, high heat seal strength, high in pressure resistance and low in broken package air leakage rate.

Description

technical field [0001] The invention belongs to the field of material packaging, and in particular relates to a high-barrier, high-speed, self-inflating food packaging film and a production process thereof. Background technique [0002] Different foods have different chemical compositions and physical and chemical properties, so different foods have different protective requirements for packaging materials. At present, most of the cakes and biscuits on the market use the air-filled packaging mode. The cake contains more oil, is soft, and has a certain water content. Therefore, the basic requirements of cake packaging are: to prevent the oil from being oxidized, and the packaging material has good oxygen resistance. It is also necessary to prevent the moisture in the cake from drying out and affecting the taste. The water resistance of the packaging material must also be good; the main component of biscuits is starch, which has a very low water content. Biscuits tend to softe...

AI Technical Summary

Problems solved by technology

At present, most of the cakes and biscuits on the market use the air-filled packaging mode. The cake contains more oil, is soft, and has a certain water content. Therefore, the basic requirements of cake packaging are: to prevent the oil from being oxidized, and the packaging material has good oxygen resistance. It is also necessary to prevent the moisture in the cake from drying out and affecting the taste. The water resistance of the packaging material must also be good; the main component of biscuits is starch, which has a very low water content. Biscuits tend to soften when exposed to water, which affects the taste and quality, so moisture resistance is required good performance

At present, the main packaging material structures of air-filled cake packaging and air-filled biscuit packaging on the market are: PET / CPP, PET / VMCPP, BOPP / CPP, BOPP / VMCPP, these packaging materials are mainly two-layer materials, with certain barrier properties , the packaging material has low economic cost, and can be used as a protective packaging material for cakes and biscuits to a certain extent, but this type of packaging also has its disadvantages, such as: low peel strength between layers, easy to delaminate, and the peel strength between two layers is generally less than 1.5N / mmm, it is easy to delaminate during packaging and transportation; the heat-sealing strength is low, and the overall heat-sealing strength is not high due to the low peeling strength between layers, and the pressure-resistant package is easy to break and air leakage; the heat-sealing temperature is high , because the inner layer uses CPP as the heat-sealing material, the heat-sealing temperature is relatively high, and the energy consumption in the packaging process is high; the barrier property is not high, such as WVTR3 / (㎡·24h·0.1MPa), the moisture barrier performance is not high, the oxygen barrier performance is poor, and there is a certain risk of deterioration and corruption for cakes and biscuits stored for a long time

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