Preserved duck product packaging in the analysis of the causes of composite membrane layer

Preserved duck is a common snack foods, high-protein low-fat, fiber loose, succulent fresh, fat but not greasy, food is delicious wine, dinner and welcome gift. Part of preserved duck bags for bagging, heat sealing and after cooking sterilization bags appeared stratified phenomenon. Stratification refers to the composition of composite membrane of the monolayer film is not closely unifies in together, but the separation occurred. Preserved duck stratification of the finished product packaging will not only seriously affect the enterprise's brand image and reduce the preserved duck quality level, in the eyes of consumers will be the amount of oxygen through the packaging itself, impact resistance and resistance to puncture an adverse effect on physical and mechanical properties, such as preserved duck could occur is the oxidation, leak, broken bags and other problems. Therefore, preserved duck bags stratification is the enterprise is willing to see, is also a difficult problem in enterprises. After packaging preserved duck, sample in great deterioration of peel strength, this is the direct cause of the layered composite film, packing bag with the original packaging film after preserved duck the main difference is that the former exposed to preserved duck grease composition and after high temperature sterilization of link, so oil resistance and heat resistance of packaging materials is likely to be poor in composite membrane was the main reason for the layered. Bags delamination problem has always been a difficulty in enterprises, strengthening the peel strength properties of the material into the factory inspection is an important measure to prevent the packing layer. ( From jinan lincom website article)