文章摘要
李丹,于佳佳,仇凯.包装材料对肉类食品胀袋问题的影响与分析[J].包装工程,2019,40(13):91-96.
LI Dan,YU Jia-jia,QIU Kai.Influence of Packaging Material on Swollen Bag of Meat Product and Analysis[J].Packaging Engineering,2019,40(13):91-96.
包装材料对肉类食品胀袋问题的影响与分析
Influence of Packaging Material on Swollen Bag of Meat Product and Analysis
投稿时间:2019-03-20  修订日期:2019-07-10
DOI:10.19554/j.cnki.1001-3563.2019.13.013
中文关键词: 包装材料  肉类食品  胀袋  阻隔性  耐揉搓性  拉伸性能  热封强度  密封性
英文关键词: packaging material  meat product  swollen bag  barrier property  flex durability  tensile property  heat-sealing strength  seal performance
基金项目:
作者单位
李丹 1.海军医学研究所上海 200433 
于佳佳 2.济南兰光机电技术有限公司济南 250031 
仇凯 2.济南兰光机电技术有限公司济南 250031 
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中文摘要:
      目的 比较分析不同种类包装材料的性能差异对所包装肉类食品胀袋问题的影响。方法 以常见的用于包装烧鸡的PA/Al/CPP、BOPA/LDPE,包装猪蹄的PET/PA/CPP、PET/PA/Al/CPP,包装肉肠的PVDC共挤膜、BOPP/PVDC/PE等6种材料为试验样品,分别测试其揉搓前后氧气透过量、拉伸性能、抗穿刺性能、热封强度、密封性能。结果 样品阻隔性由高到低依次为PET/PA/Al/CPP、PA/Al/CPP、PVDC共挤膜、BOPP/PVDC/PE、PET/PA/CPP、BOPA/LDPE;揉搓后PET/PA/Al/CPP阻隔性仍较高,PA/Al/CPP耐揉搓性差,出现贯穿性针孔,揉搓前后BOPA/LDPE、PET/PA/CPP的阻隔性相差不大;BOPP/PVDC/PE拉伸性能较差,横向断裂伸长率仅为28.4%,且热封强度低,其余样品的拉伸性能、抗穿刺性能、热封强度均较好;PA/Al/CPP,BOPP/PVDC/PE成品包装分别在袋体折皱处、袋体与热封口处漏气,其余样品均未漏气。结论 耐揉搓性差、拉伸性能差及热封强度低分别是烧鸡PA/Al/CPP包装、肉肠BOPP/PVDC/PE包装发生胀袋的主要原因;阻氧性偏低易导致由BOPA/LDPE,PET/PA/CPP,PVDC 5层共挤膜包装的烧鸡、猪蹄、肉肠在长时间存储时缓慢胀袋。上述样品存在的问题主要与材质结构、铝箔层质量、材料生产及热封工艺有关。
英文摘要:
      The work aims to compare and analyze the effect of different packaging materials on the swollen bag of packaged meat product. Six materials such as PA/Al/CPP and BOPA/LDPE commonly used to pack roast chicken, PET/PA/CPP and PET/PA/Al/CPP for pig hooves packaging and PVDC co-extrusion film and OPP/PVDC/PE for sausage packaging, etc. were adopted as samples to test oxygen permeance before and after flex test, tensile property, puncture resistance, heat-sealing strength and seal performance. The barrier property of the samples from high to low was PET/PA/Al/CPP > PA/Al/CPP > PVDC co-extrusion film > OPP/PVDC/PE > PET/PA/CPP > BOPA/LDPE. After flex test, the barrier property of PET/PA/Al/CPP was still high, while PA/Al/CPP that had penetrating pinholes showed poor flex durability. The barrier properties of BOPA/LDPE and PET/PA/CPP were almost the same before and after flex test. The tensile property of OPP/PVDC/PE was poor, especially the transverse elongation which was only 28.4% at break, and the heat sealing strength was low. The tensile property, puncture resistance and heat sealing strength of other samples were good. Finished product package by PA/Al/CPP and OPP/PVDC/PE leaked at the wrinkle of the bag body, the bag body and the heat seal respectively, while other samples did not leak. Poor flex durability, poor tensile property and low heat sealing strength are main reasons for swollen bags of roast chicken packaged by PA/Al/CPP and sausage packaged by OPP/PVDC/PE. During long-term storage, low oxygen resistance can easily slow down the swelling of bags for roast chicken, pork hoof and sausage by BOPA/LDPE, PET/PA/CPP and five-layer co-extrusion film of PVDC respectively. The problems of the above samples are mainly related to material structure, quality of aluminum foil layer, material production and heat sealing technology.
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