The quality and appearance of the beef package for the ribs and barbecue, vacuum packaging material is an option, but after pumping oxygen, the deep purple color of the meat will change. In the United States, this appearance change will prevent consumers from buying, but there is no such problem in Switzerland. However, the beef is different. The marketing staff of the Swiss Migros company believes that the vacuum-packed beef looks as if it is squeezed and unattractive. Therefore, Mi-gros is willing to use the replacement air packaging, that is, to discharge air and refill a mixed gas. After being packaged using this technology, shelf shelf life is 6 days and vacuum packaging is 8 days. Although the shelf life is short, the content of oxygen in the refill mixture is high, which makes the color of the meat bright red. This is recognized by consumers because the quality and color of the meat are good in this package.
When the beef patties were placed on the plate, they were fed into the capping process. Before filling the caps and plates, the air was discharged and filled with a mixture of 70% oxygen, 18% carbon dioxide, and 12% nitrogen. Oxygen brightens the meat, carbon dioxide prevents the meat from spoiling, and nitrogen prevents the meat from collapsing, because the meat will collapse when it absorbs oxygen and carbon dioxide into the fiber.
Economically attractive fruit packaging American gold gem plantation uses a net bag to hold fruit. The novelty is that the upper, bottom and front and back of the net bag are decorated with a beautifully printed plastic film. In addition to the eye-catching appearance, the cost of this kind of packaging is lower than that of the paper-made Tote Bag, because this kind of packaging uses a machine that weighs and bags once. If you print variables such as fruit types, package weights, and bar codes on film strips, then store many different types of printed plastic films. However, they used on-line thermal transfer printing and labeling methods to complete the printing of these variables.
This net bag can hold 2 to 10 pounds and can hold 30 bags per minute. The fruit was lifted onto a beveled conveyor belt with a spacer, and then fell into the weighing bucket. The weighing basket was arranged in a concentric circular pattern on the carousel for two rounds. The weighing barrel passed two parallel weighing pressure sensors. One for the inner weigh drum, the other for the outer ring, as long as the weighing basket passes the pressure sensor, the weight of the fruit in the bucket is recorded in the system's computer, when the net pocket is under the conveyor belt to collect fruit, the computer Will choose 3 to 7 barrels of fruit, their weight is the closest to the required weight, and the instructions to pour the fruit in the bucket onto the release conveyor belt, two separate conveyor belts can be fruit into the two net pockets.
The whole process requires several steps. The net bag material is supplied from an axis wrapped around several hundred net bag materials. The net bag material is loaded into a central discharge port and a pull device is provided to step the net bag material to a suitable length per cycle, and the film material is fed from the opposite side of the net bag to the outside of the net bag. Each cycle of the heat-sealing device closes the net pocket with the plastic film and forms a handle, while punching out the finger hole, so that a bag is formed.
When the heat seal is closed, another heat seal is made a few inches above the handle to form the bottom of the next bag. Just before the heat sealing device is opened, the cutter cuts off the completed bag and the bag falls onto the conveyor belt and the next cycle begins.
Another important task of the bagging machine is to attach the thermal transfer printing P-S label to the bag because of the type of fruit, net weight and bar code on the label. The plastic film is fed directly from the double roll to the labeling head, and the newly printed label is partially lifted from its base with the adhesive side up and the film runs over the waiting label, pneumatically labelled. The head runs to attach the label to the film.
The material of the net pocket is polyethylene, and the material of the film is 90μ polyethylene, which is printed in flexo five colors.
When the beef patties were placed on the plate, they were fed into the capping process. Before filling the caps and plates, the air was discharged and filled with a mixture of 70% oxygen, 18% carbon dioxide, and 12% nitrogen. Oxygen brightens the meat, carbon dioxide prevents the meat from spoiling, and nitrogen prevents the meat from collapsing, because the meat will collapse when it absorbs oxygen and carbon dioxide into the fiber.
Economically attractive fruit packaging American gold gem plantation uses a net bag to hold fruit. The novelty is that the upper, bottom and front and back of the net bag are decorated with a beautifully printed plastic film. In addition to the eye-catching appearance, the cost of this kind of packaging is lower than that of the paper-made Tote Bag, because this kind of packaging uses a machine that weighs and bags once. If you print variables such as fruit types, package weights, and bar codes on film strips, then store many different types of printed plastic films. However, they used on-line thermal transfer printing and labeling methods to complete the printing of these variables.
This net bag can hold 2 to 10 pounds and can hold 30 bags per minute. The fruit was lifted onto a beveled conveyor belt with a spacer, and then fell into the weighing bucket. The weighing basket was arranged in a concentric circular pattern on the carousel for two rounds. The weighing barrel passed two parallel weighing pressure sensors. One for the inner weigh drum, the other for the outer ring, as long as the weighing basket passes the pressure sensor, the weight of the fruit in the bucket is recorded in the system's computer, when the net pocket is under the conveyor belt to collect fruit, the computer Will choose 3 to 7 barrels of fruit, their weight is the closest to the required weight, and the instructions to pour the fruit in the bucket onto the release conveyor belt, two separate conveyor belts can be fruit into the two net pockets.
The whole process requires several steps. The net bag material is supplied from an axis wrapped around several hundred net bag materials. The net bag material is loaded into a central discharge port and a pull device is provided to step the net bag material to a suitable length per cycle, and the film material is fed from the opposite side of the net bag to the outside of the net bag. Each cycle of the heat-sealing device closes the net pocket with the plastic film and forms a handle, while punching out the finger hole, so that a bag is formed.
When the heat seal is closed, another heat seal is made a few inches above the handle to form the bottom of the next bag. Just before the heat sealing device is opened, the cutter cuts off the completed bag and the bag falls onto the conveyor belt and the next cycle begins.
Another important task of the bagging machine is to attach the thermal transfer printing P-S label to the bag because of the type of fruit, net weight and bar code on the label. The plastic film is fed directly from the double roll to the labeling head, and the newly printed label is partially lifted from its base with the adhesive side up and the film runs over the waiting label, pneumatically labelled. The head runs to attach the label to the film.
The material of the net pocket is polyethylene, and the material of the film is 90μ polyethylene, which is printed in flexo five colors.
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