cheese packaging

chease packaging films, tubes used to pack for poultry, mutton, beef, chease, fresh meat, seafood...

High barrier film, bags and tubing, shrinkable and vacuumized packaging products

                                                                                                                                                         

USAGE                                                                                                                                 

A. Packing Red Meat                                                                                                                                 

a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.

b. Can prevent fat from oxidation, decay and changing its fresh color.

c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.

d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time.

B. Packing Cheese                                                                                                                                 

The lower shrinkage temperature make it more suitable for products such as cheese which need the less attemperation

It looks more attractive for the character of transparency and luster.

C. Packing seafood                                                                                                                                                           

Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4) can inhibit the reproduction of anaerobic bacteria and barry the intrusion and breeding of external bacterial, wich essure the food healthy.

D. Packing fresh fruits, vegetables and so on.

Tech Data

Properties		Test Condition	Unit	Film, Bag and Tube	Test Standard
Thickness			micron	30-80	COV-E-201
Width			mm	150-550
Elongation		23 50% R.H	% (L/T)	180/160
Tensile strength		23 50% R.H	KG/MM2 (L/T)	12/12	COV-E-211
Secant modulus		23 50% R.H	Kgf/MM2	60/60
Shrinkage		85	% (L/T)	30/30
Haze			%	5	COV-E-340
Gloss			45 (L/T)		COV-E-341
Barrier ability	Co2	25 0% R.H	24h. bar	900	COV-E-342
	O2	25 0% R.H	24h. bar	220	ASTMD-E-1434
Usage condition		Clip or heat seal shrink at 85-88 for 3-5 seconds
Storage condition		Recommended maximum temperature for long-term storage 25 up to one year.
Availability		Available in end seal, side seal. Suitable for packing a range of fresh and pocessed meats and poultry, cheese and seafood. Printing the standard colours clearly.

cheese packaging