A marine food packaging bag based on micro-porous exhaust

Abstract

The utility model provides a kind of marine food packaging bag based on micropore exhaust, including packaging bag main body, packaging bag main body is square and has inner cavity, and among the four edges of its periphery side, the edge of two opposite sides and one bottom side is arranged heat seal edge to form seal, remaining one edge forms the opening of the intercommunication inner cavity, the front side bag surface of packaging bag main body is equipped with the heat seal area for cooperating heat seal cutter to close opening, heat seal area is equipped with nub array structure and exhaust hole, nub array is integrally formed with the bag surface of heat seal area and includes several nub units projecting towards inner cavity, exhaust hole is arranged at the both ends of heat seal area length direction and penetrates the bag surface where it is, the utility model discloses by nub array flow guide and both ends micropore exhaust, realizes the active, efficient discharge of water vapor in heat sealing process, guarantee the sealing reliability, production efficiency and food quality simultaneously, adapt to the packaging demand of marine food high-humidity working condition, with remarkable practical value and market prospect.

Description

Technical Field

[0001] This utility model relates to the technical field of food packaging, and in particular to a marine food packaging bag based on microporous venting. Background Technology

[0002] The packaging conditions for seafood products exhibit significant high humidity characteristics, and residual moisture is easily generated in different product categories and distribution stages. Specifically, this manifests as follows: First, fresh seafood (such as live shrimp, scallops, ribbonfish, etc.) has a large amount of free seawater attached to its surface after being caught. Even after being washed and drained, it still has a surface water content of 5%-8%, which can easily form a liquid film that adheres to the heat-sealing interface of the bag during packaging. Secondly, if frozen seafood (such as frozen squid and frozen shrimp) experiences temperature fluctuations during cold chain turnover (such as frequent opening and closing of supermarket freezers or temporary interruption of the cold chain during transportation), tiny water droplets with a diameter of 0.1-0.3mm will condense on the surface, and 10%-12% of tissue exudate will be produced during thawing. Third, although dried aquatic products (such as dried shrimp and dried scallops) have low initial moisture content, they are prone to absorbing moisture and becoming damp in high-humidity storage environments, resulting in trace amounts of water vapor appearing on the contact surface of the heat-sealing layer.

[0003] These moisture contents directly hinder the fusion of the heat seal layer during the existing heat sealing process of packaging bags: liquid water forms a "water film barrier," preventing the heat seal layer from making direct contact; air bubbles generated by vaporization after heating fill the heat seal gaps, resulting in continuous or intermittent incomplete sealing or leaks in the heat seal area. According to industry data, the rate of seafood bag breakage caused by such problems is as high as 15%-20%, and the retained moisture will accelerate the aging of the heat seal layer, causing the packaging bag to crack due to stress during stacking and transportation.

[0004] To address the moisture interference problem in the aforementioned practical working conditions, the existing technologies have significant limitations: 1. Extending the heat sealing time (e.g., from 1 second to 3-5 seconds) or increasing the heat sealing temperature (e.g., from 160℃ to 200℃) can evaporate some moisture, but it will cause thermal degradation of the heat sealing layer (especially metallocene LLDPE material), reducing the toughness of the packaging bag by more than 30%, and high temperature can easily cause seafood oil oxidation and loss of flavor of dried goods. 2. The side-opening venting solution requires an additional sealing process after heat sealing, which not only reduces bag making efficiency, but also makes the secondary sealing point prone to low-temperature embrittlement and sealing failure due to cold chain environment. 3. Although the "water-absorbing paper built-in" solution adopted by some companies can absorb some moisture, the water-absorbing paper is prone to sticking to seafood, affecting the eating experience, and cannot solve the problem of moisture during the heat sealing process.

[0005] Therefore, in response to the actual needs of marine food products in terms of high humidity and moisture interference in various scenarios, there is an urgent need for a packaging bag structure that can actively and efficiently remove residual moisture during the heat sealing process, while ensuring the reliability of the seal and the quality of the food.

[0006] In view of this, the inventors have specifically designed a marine food packaging bag based on microporous venting, which leads to this invention. Utility Model Content

[0007] To solve the above problems, the technical solution of this utility model is as follows: A marine food packaging bag based on microporous venting includes a bag body, which is square and has an inner cavity. Two opposite edges and one bottom edge of the bag body are provided with heat-sealing edges to form a seal, and the remaining edge forms an opening communicating with the inner cavity. The front side of the bag body is provided with a heat-sealing area for cooperating with a heat-sealing knife to close the opening. The heat-sealing area is provided with a raised dot array structure and venting holes. The raised dot array is integrally formed with the bag surface where the heat-sealing area is located and includes a number of raised dot units protruding towards the inner cavity. The venting holes are located at both ends of the length direction of the heat-sealing area and penetrate through the bag surface where it is located.

[0008] Preferably, the heat-sealing area extends to the edge of the main body of the packaging bag at both ends and intersects with the heat-sealed edge, and the vent is located near the heat-sealed edge.

[0009] Preferably, the width of the heat-sealed edge is 10mm, and the distance between the vent hole and the nearest edge of the packaging bag body is 15mm.

[0010] Preferably, the width of the heat-sealing area is 3mm, and its length is consistent with the width of the main body of the packaging bag.

[0011] Preferably, the diameter of the bump unit is 1.2 mm, the bump height is 0.2 mm, and the lateral spacing between adjacent bumps is 1.5 mm.

[0012] Preferably, the plurality of the convex point units are arranged in a linear array.

[0013] Preferably, the convex point units are divided into two groups, and the two groups are staggered vertically.

[0014] Preferably, the vent is a round hole or an oblong hole.

[0015] Preferably, the single-side surface of the main body of the packaging bag has a four-layer composite structure, consisting of a 12μm PET layer, a 15μm PA layer, a 10μm EVOH layer, and a 25μm metallocene LLDPE layer from the outside to the inside.

[0016] The beneficial effects of this utility model are as follows: This invention uses a densely distributed array of convex dots to create discrete contact at the heat-sealing interface, preventing moisture from forming a continuous barrier film in the heat-sealing area. When the convex dot unit comes into contact with the heat-sealing blade, it first melts to form a dotted pre-seal. Combined with the directional pressure difference generated by the thermal expansion of the air inside the bag during the heat-sealing process, moisture and water vapor are quickly guided along the flow gap between the convex dot units to the exhaust holes at both ends for discharge, eliminating heat-sealing bubbles and water film interference from the source.

[0017] In addition, the vents are located at both ends of the heat-sealing area and close to the side heat-sealing edge. When the heat-sealing knife is in action, it can achieve a complete seal in the area inside the vents, avoiding seal failure. The convex array is integrally formed with the bag body without any additional splicing structure. Combined with the four-layer composite bag body material, the tensile strength of the packaging bag is fully improved.

[0018] In addition, there is no need to extend the heat sealing time or increase the heat sealing temperature, thus avoiding thermal degradation of the heat seal layer and damage to food quality; there is no need to add an extra sealing process, and the bag making efficiency is the same as that of conventional packaging bags; there are no foreign objects such as internal absorbent paper, which prevents them from sticking to food and ensures a good eating experience.

[0019] In addition, through the structural optimization of the convex array and vent holes, it can effectively cope with moisture interference in different scenarios such as surface moisture of fresh seafood, thawing and seepage of frozen seafood, and moisture absorption and rehydration of dried goods. Moreover, the barrier performance of the four-layer composite structure can meet the preservation needs of different marine foods and has a wide range of applications.

[0020] In summary, this utility model achieves active and efficient removal of moisture during the heat sealing process through the convex array for airflow guidance and the micro-pores at both ends for venting. At the same time, it ensures sealing reliability, production efficiency, and food quality, perfectly meeting the packaging needs of marine food in high-humidity conditions. It has significant practical value and market promotion prospects. Attached Figure Description

[0021] The accompanying drawings, which are provided to further illustrate the present invention and constitute a part of the present invention, illustrate exemplary embodiments of the present invention and are used to explain the present invention, but do not constitute an undue limitation of the present invention.

[0022] in: Figure 1 This is a schematic diagram of the overall structure of Embodiment 1 of this utility model; Figure 2 This is a partial structural schematic diagram of Embodiment 1 of this utility model; Figure 3 yes Figure 2 A partial structural diagram of region A in the middle; Figure 4 This is a cross-sectional structural schematic diagram of Embodiment 1 of this utility model; Figure 5 This is a schematic diagram of the unfolded structure of Embodiment 1 of this utility model; Figure 6 This is a schematic diagram of the membrane structure of Embodiment 1 of this utility model; Figure 7 This is a partial structural schematic diagram of Embodiment 2 of this utility model; Figure 8 This is a schematic diagram of the heat-sealing state of the heat-sealing line in this utility model.

[0023] Label Explanation: 100. Main body of the packaging bag; 110. Bag surface; 111. PET layer; 112. PA layer; 113. EVOH layer; 114. Metallocene LLDPE layer; 120. Inner cavity; 130. Opening; 200. Heat-sealed edge; 300. Heat-sealed area; 400. Raised dot array; 410. Raised dot unit; 500. Vent hole; 600. Dotted marking line. Detailed Implementation

[0024] To make the technical problem to be solved, the technical solution, and the beneficial effects of this utility model clearer and more understandable, the present utility model will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain this utility model and are not intended to limit this utility model. Example 1

[0025] Please see Figures 1 to 8 This is a preferred embodiment of the present invention, a marine food packaging bag based on microporous venting, comprising a packaging bag body 100, the packaging bag body 100 being square and having an inner cavity 120, the packaging bag body 100 being formed by the composite of two front and rear bag surfaces 110, and heat-sealing edges 200 provided on two opposite sides and one bottom edge of its four peripheral edges to form a seal, the remaining edge forming an opening 130 communicating with the inner cavity 120, thereby forming the inner cavity 120 inside.

[0026] like Figure 1 , 2 As shown in Figure 3, the front side of the bag surface 110 of the main body of the packaging bag 100 is provided with a heat-sealing area 300 for cooperating with a heat-sealing knife to close the opening 130. The heat-sealing area 300 is provided with a raised dot array 400 structure and an exhaust hole 500. The raised dot array 400 is integrally formed with the bag surface 110 where the heat-sealing area 300 is located and includes a number of raised dot units 410 protruding toward the inner cavity 120. The exhaust hole 500 is located at both ends of the length direction of the heat-sealing area 300 and penetrates the bag surface 110 where it is located.

[0027] In this embodiment, the heat-sealing area 300 has an opening of approximately 13030mm. To facilitate marking and heat-sealing alignment, two rows of parallel dot-and-break marking lines 600 are printed on the bag surface 110 where the dot array 400 is located, thereby marking the entire heat-sealing area 300 and making it easier for the user to identify the position during heat sealing.

[0028] In addition, in this embodiment, the heat-sealing area 300 extends to the edge of the packaging bag body 100 at both ends and intersects with the heat-sealing edge 200. The vent 500 is located near the heat-sealing edge 200. Specifically, the width of the heat-sealing edge 200 is 10mm, the distance between the vent 500 and the nearest edge of the packaging bag body 100 is 15mm, the width of the heat-sealing area 300 is 3mm, and its length is consistent with the width of the packaging bag body 100.

[0029] Furthermore, such as Figure 4 , 5 As shown, the bump units 410 in the bump array 400 are arranged in a straight line with equal spacing. The diameter of the bump unit 410 is 1.2 mm, the height of the bump is 0.2 mm, the lateral spacing between adjacent bumps is 1.5 mm, and the bump unit 410 is hemispherical and protrudes towards the inner cavity 120.

[0030] Specifically, the hemispherical protrusion unit 410 needs to be integrally formed with the heat-sealing area 300 of the bag body to ensure material consistency and dimensional accuracy. This is achieved through the following core processes, which are compatible with existing production lines: First, metallocene LLDPE granules are mixed with a small amount of antioxidant, fed into an extruder, and heated to 180-200℃ to melt into a film-like melt. Secondly, after the molten material is extruded through the T-die, it immediately enters the twin-roll calender (one is a carved roller with pits, with an accuracy of ±0.05mm; the other is a smooth rubber pressure roller). The two rollers press against each other with a pressure of 0.3-0.5MPa, and the pits of the carved roller imprint raised dots. Finally, the calendered film is immediately cooled and cured at 20-30℃. After being flattened by a traction machine, it is laminated with the outer support film (PET / PA) to form a heat-sealing layer structure with raised dots.

[0031] like Figure 5 As shown, in this embodiment, the exhaust hole 500 is an oblong hole, but it can also be changed to a round hole as needed. The oblong hole can increase the exhaust area and enhance the exhaust effect.

[0032] like Figure 6 As shown, the single-side bag surface 110 of the main body 100 of the packaging bag has a four-layer composite structure, which consists of a PET layer of 11112μm, a PA layer of 11215μm, an EVOH layer of 11310μm, and a metallocene LLDPE layer of 11425μm from the outside to the inside. Example 2

[0033] like Figure 7 As shown, several convex point units 410 are divided into two groups, and the two groups are staggered vertically.

[0034] The beneficial effects of this utility model are as follows: This invention uses the dense distribution of the convex array 400 to form discrete contact at the heat-sealing interface, preventing moisture from forming a continuous barrier film in the heat-sealing area 300. When the convex unit 410 comes into contact with the heat-sealing knife, it first melts to form a dotted pre-seal. Combined with the directional pressure difference generated by the thermal expansion of the air inside the bag during the heat-sealing process, the moisture and water vapor are quickly guided along the flow guide gap between the convex units 410 to the exhaust holes 500 at both ends for discharge, thus eliminating the interference of heat-sealing bubbles and water film from the source.

[0035] In addition, the vent holes 500 are located at both ends of the heat-sealing area 300 and close to the side heat-sealing edge 200. When the heat-sealing knife is in action, it can achieve complete sealing of the inner area of ​​the vent holes 500, avoiding seal failure. The convex array 400 is integrally formed with the bag body without any additional splicing structure. Combined with the four-layer composite bag body material, the tensile strength of the packaging bag is fully improved.

[0036] In addition, there is no need to extend the heat sealing time or increase the heat sealing temperature, thus avoiding thermal degradation of the heat seal layer and damage to food quality; there is no need to add an extra sealing process, and the bag making efficiency is the same as that of conventional packaging bags; there are no foreign objects such as internal absorbent paper, which prevents them from sticking to food and ensures a good eating experience.

[0037] In addition, through the structural optimization of the convex array 400 and the vent 500, it can effectively cope with moisture interference in different scenarios such as surface moisture of fresh seafood, thawing and seepage of frozen seafood, and moisture absorption and rehydration of dried goods. Moreover, the barrier performance of the four-layer composite structure can meet the preservation needs of different marine foods and has a wide range of applications.

[0038] In summary, this utility model achieves active and efficient removal of moisture during the heat sealing process through a 400-point convex array and micro-hole venting at both ends. It also ensures sealing reliability, production efficiency, and food quality, perfectly meeting the packaging needs of high-humidity marine food products. It has significant practical value and market promotion prospects.

[0039] The present invention has been described above with reference to the accompanying drawings. Obviously, the specific implementation of the present invention is not limited to the above-described manner. Any non-substantial improvements made using the inventive concept and technical solution of the present invention, or the direct application of the inventive concept and technical solution to other situations without modification, are all within the protection scope of the present invention.

Claims

1. A marine food packaging bag based on microporous venting, characterized in that, The packaging bag includes a main body (100), which is square and has an inner cavity (120). Among its four edges, two opposite edges and one bottom edge are provided with heat-sealing edges (200) to form a seal, and the remaining edge forms an opening (130) that connects to the inner cavity (120). The front bag surface (110) of the main body (100) is provided with a heat-sealing area (300) for cooperating with a heat-sealing knife to close the opening (130). The heat-sealing area (300) is provided with a convex array (400) structure and an exhaust hole (500). The convex array (400) is integrally formed with the bag surface (110) where the heat-sealing area (300) is located and includes a number of convex units (410) protruding towards the inner cavity (120). The exhaust hole (500) is located at both ends of the length direction of the heat-sealing area (300) and penetrates the bag surface (110) where it is located.

2. A marine food packaging bag based on microporous venting according to claim 1, characterized in that, The heat-sealing area (300) extends to the edge of the main body of the packaging bag (100) at both ends and intersects with the heat-sealing edge (200), and the vent (500) is located near the heat-sealing edge (200).

3. A marine food packaging bag based on microporous venting according to claim 2, characterized in that, The width of the heat-sealed edge (200) is 10 mm, and the distance between the vent (500) and the edge of the nearest packaging bag body (100) is 15 mm.

4. A marine food packaging bag based on microporous venting according to claim 1, characterized in that, The width of the heat-sealing area (300) is 3 mm, and its length is consistent with the width of the main body of the packaging bag (100).

5. A marine food packaging bag based on microporous venting according to claim 1, characterized in that, The diameter of the protrusion unit (410) is 1.2 mm, the protrusion height is 0.2 mm, and the lateral spacing between adjacent protrusions is 1.5 mm.

6. A marine food packaging bag based on microporous venting according to claim 5, characterized in that, Several of the convex point units (410) are arranged in a linear array.

7. A marine food packaging bag based on microporous venting according to claim 5, characterized in that, The aforementioned convex units (410) are divided into two groups, and the two groups are staggered vertically.

8. A marine food packaging bag based on microporous venting according to claim 1, characterized in that, The exhaust port (500) is a round hole or an oblong hole.

9. A marine food packaging bag based on microporous venting according to claim 1, characterized in that, The packaging bag body (100) has a four-layer composite structure on one side (110), which consists of a PET layer (111) 12μm, a PA layer (112) 15μm, an EVOH layer (113) 10μm and a metallocene LLDPE layer (114) 25μm from the outside to the inside.

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