New food packaging materials

A new packaging film company in the United States has developed a special high-oxygen shrink film made with a waterproof drop forming function. It is used with a horizontal filling and sealing machine. The sealing machine feeds the shrink film into a cylinder, envelops the material, and seals the film in the longitudinal direction of the tube. The tube has an inflator that can inject one to three mixtures of gases, heat the film, shrink it, and seal it in the transverse direction. Once tested with an oxygen-sensitive sausage: In this package, it is filled with 70% nitrogen and 30% carbon dioxide, and its shelf life can reach 30 days. Under refrigerated conditions, the oxygen content in the bag is less than 0.4%, so that the color and flavor of the meat remain unchanged for a long time.
A heat-resistant plastic used for packaging fast foods developed by a company in Japan has, in addition to good processability and non-toxicity, the most prominent feature is its heat-resistant deformation temperature of 280°C or more.
(Wu Fan series)