Hygienic properties of food packaging bags

- Feb 21, 2020-

Hygienic properties of food packaging bags


Including evaporation residue (acetic acid, ethanol, hexane), potassium permanganate consumption, heavy metal, decolorization test. The evaporation residue is a reflection of the possibility of the residue and heavy metal when the food packaging bag meets with vinegar, wine, oil and other liquids in the use process. The residue and heavy metal will have adverse effects on human health. In addition, the residue will directly affect the food quality such as color, fragrance and taste.


Degradability


According to the different degradation types of products, it can be divided into photodegradation type, biodegradation type and environmental degradation type. Degradation performance reflects the ability of the product to be accepted by the environment after being used and discarded. If the degradation performance is good, the bag will break, differentiate and degrade by itself under the joint action of light and microorganism, and finally become debris, which will be accepted by the natural environment; if the degradation performance is not good, it will not be accepted by the environment, thus forming "white pollution".


The inspection items of food packaging composite film bags are mainly divided into the following categories:


The appearance shall be flat without scratch, scald, bubble, oil break and wrinkle, and the heat seal shall be flat without false seal. The film shall be free of cracks, pores and separation of composite layers. No impurity, foreign matter, oil stain and other pollution.


There shall be no peculiar smell, abnormal smell, turbidity and discoloration in the soaking solution in bags.


It should be noted that there are two laws and regulations for food packaging materials in China besides the corresponding hygiene standards mentioned above: one is the food hygiene law of the people's Republic of China; the other is the administrative measures for plastic products and raw materials for food.


The content of food hygiene law is more than the management method, which is a comprehensive law. The latter is professional, only referring to plastic products and raw materials. The management scope is limited to all kinds of plastic tableware, containers, production pipelines, conveyor belts, packaging materials made of plastic and the synthetic resins and additives used. The so-called plastic tableware refers to the plastic products such as spoons, spoons, chopsticks, etc., which are in short-term contact with food but need to be used repeatedly. The so-called container refers to the plastic products containing food such as barrels, bottles, basins and cups. The so-called production pipeline refers to the pipeline through which materials, especially liquid food or beverage, flow in the food processing process, including storage and irrigation. The so-called conveyor belt refers to the carrier to transport food raw materials to the processing equipment, while the packaging materials refer to single and composite bottles, barrels, trays, roll films and bags, among which roll film packaging fresh-keeping film, cover film and bag making film. All manufacturers of soft packaging and composite packaging materials should strictly implement this management method.