摘要
采用高温蒸煮袋技术,围绕蒸煮袋的结构及蒸煮袋材料的选择、材料厚度的确定、理论保质期的计算等内容对扣肉蒸煮异型袋袋装设计。通过理论分析计算,确定所设计的扣肉异型高温蒸煮袋的透明阻隔层材料为BOPP25/EVOH16/CPP50、不透明阻隔层材料为BOPP25/Al10/CPP50;根据扣肉的最大允许透水量、所设计材料透湿系数和厚度,理论估算该高温蒸煮袋的保质期为1.6年,符合设计要求。
The technique of retortable pouch for packaging stuffed was designed. The design included the process of materials selecting, thickness determining, and shelf-life calculating theoretically. The optimum materials and thickness was obtained through all kinds of theoretical analyses and calculations as follows： transparent materials BOPP25/EVOH16/CPP50, no-transparent materials BOPP25/Al10/CPP50. The shelf - life of designed retortable pouch in moisture - proof packaging was over 1.6 years through calculating theoretically by the allowable weight for water of the stuffed, the water permeation coefficient, and the thickness of materials designed. Thus, the packaging design meets the requirement of specification.
出处
《包装工程》
CAS
CSCD
北大核心
2007年第12期104-106,共3页
Packaging Engineering
基金
湖南省自然科学基金项目(06JJ30021)
湖南省教育厅科学研究项目(06C259)
关键词
扣肉
蒸煮袋
阻隔性
包装设计
bottom up meat
retortable pouch
barrier performance
shelf-life
