Vacuum packaging film is a composite film material designed specifically for food preservation. Its core principle is to block oxygen, water vapor, and microbial invasion through a high barrier structure. Usually, multi-layer co extrusion technology is used to composite materials such as PA/PE/EVOH to form a barrier that can withstand vacuum negative pressure and has excellent sealing performance. This packaging film closely adheres to the contour of the food after vacuum pumping, achieving antibacterial and anti-corrosion effects by eliminating oxygen, while preventing the deterioration of taste caused by ice crystals during the freezing process of the food. Its heat sealing layer design ensures sealing strength and, when combined with specialized packaging equipment, can achieve a temperature resistance range of -40 ℃ to 121 ℃.

Vacuum packaging film Features:

1. Seven layer co extruded high oxygen barrier structure

Adopting a three-layer composite structure of PA (nylon)/EVOH (ethylene vinyl alcohol copolymer)/PE (polyethylene), with EVOH layer accounting for 18%, forming a nanoscale oxygen barrier. By using multi-layer co extrusion technology to achieve molecular level material bonding, the oxygen permeability is ensured to be stable below 1.5cm ³/m ² · 24h, which is equivalent to one-third of the industry standard. This structure can effectively prevent the rancid taste caused by lipid oxidation and maintain the original flavor of sausages.

2. Anti puncture enhancement design

The surface layer adopts 0.8mm diamond embossing technology, combined with biaxially stretched nylon layer, to form a three-dimensional protective network. According to ASTM D1709 testing, the tear strength reaches 45N, which is 60% higher than ordinary packaging film. Specially designed buffer grooves can disperse the local pressure of the spikes in the casing, preventing packaging damage caused by compression during transportation.

3. Accurate heat sealing window

Adopting an ionic polymer heat sealing layer, the crystallinity is precisely controlled by DSC differential scanning calorimetry to ensure uniform heat sealing within the range of 85-95 ℃. The sealing peel strength has been tested to reach 18N/15mm, and can withstand 5kg of vertical tension without cracking, adapting to the high-speed packaging line rhythm of 80 bags per minute.

4. Low temperature shrinkage control

Add special linear low-density polyethylene (LLDPE) as the shrinkage control layer, and adjust the molecular chain orientation to control the longitudinal shrinkage rate of the packaging film within 2.3% at -18 ℃ environment. Cooperate with the frozen tunnel test verification to ensure that the intestinal body maintains a regular shape during the rapid freezing process, avoiding the risk of ice crystal piercing caused by uneven contraction.

5. Food grade contact certification

Through multiple certifications, the migration test results showed that the heavy metal precipitation was less than 0.1mg/kg, and the plasticizer content was not detected. Specially added antibacterial masterbatch, with an inhibition rate of 99.2% against Escherichia coli and Staphylococcus aureus, meeting the special requirements for ready to eat food packaging.

Vacuum Packaging Film Application:

1. Fresh sausage with locked packaging

Under refrigeration conditions of 0-4 ℃, residual air inside the packaging is removed by vacuum negative pressure (-0.8 bar) to maintain the meat color in a bright red color for 21 days. Combined with modified atmosphere packaging technology, the CO₂/N₂ ratio can be adjusted to suppress microbial growth while maintaining the moisture content of the meat juice, extending the shelf life by 40% compared to traditional packaging.

2. Long distance transportation of frozen sausages

In a deep freezing environment of -18 ℃, the specially designed nylon reinforcement layer can withstand a stacking pressure of 300kg/m ². Combined with liquid nitrogen rapid freezing technology, the center temperature of the intestine is rapidly frozen at -196 ℃, and the packaging film does not produce stress cracks. According to the drop test verification, the damage rate at a height of 1.2 meters is less than 0.3%.

3. Pre packaged prepared food packaging

Adopting a high-temperature resistant PE layer, it can withstand boiling at 121 ℃ for 30 minutes without delamination. The unique easy to tear design allows consumers to tear open the packaging along the dotted line without the need for tools. The steam permeability is controlled below 5g/m² · 24h, ensuring synchronous heating of the sauce package and intestinal body to avoid local overcooking.

4. Standardized supply of catering chains

Customize various sizes of 100-500g, combined with MAP air conditioning technology, to maintain uniform maturity of sausages in different parts. Printing UV anti-counterfeiting labels on the surface of packaging film supports catering enterprises in establishing product traceability systems. After testing, the temperature difference inside the packaging is controlled within ± 1 ℃ during 12 hour cold chain delivery.

5. Household packaging and preservation plan

Equipped with a household vacuum pump adapter interface, the packaging process can be completed within 30 seconds. By adopting a reusable sealing design, consumers can perform secondary vacuum treatment on unfinished sausages, extending their shelf life by more than 7 days compared to storage with plastic wrap. Printing a storage date recording area on the packaging surface improves the efficiency of household food management.