Высокий барьер ПВДХ колбасной оболочки

High Barrier PVDC Sausage Casing PVDCisaverygoodpackagingmaterialfortheresistanceofoxygenandwatervapor.Sointhemeatpackingfield,ithasanunparalleledadvantage,alsowidelyusedforoilsandfats,alcohol,pharmaceuticals,pesticides,cosmeticspackagingarea.Itiseasycompoundwithothermaterials,usinginmeatpackaging,suchaswrapfilm. Advantages: 1.Low oxygen permeability, to prevent oxidative deterioration, extend the food shelf life and keep the flavor by preventing the intrusion of external smell. 2.Low moisture permeability ,to prevent product drying and taste variation in humid areas and preventing product deterioration and distortion. 3.Heat shrinkable, the film will shrink in high temperature, keep food and film close. 4.High temperature durable sterilization, the maximum temperature-resistant 130°C,can be used for the cooked meat products packaging. 5.Good printing property. 6.Oil, organic solvent-resistant property. 7.Excellent climate durability. 8.In accordance with FDA regulation, and meet food hygiene requirements. Mainly physical mechanical property: ProjectRequirementStretchability/MPa Vertical/Horizontal, ≥ 60/80Breaking elongation rate/% Vertical/Horizontal, ≥ 50/40Tear resistance/N Vertical/Horizontal, ≥ 0.2/0.2Heat shrink rate/% Vertical/Horizontal -15 -30/-15 -30Moisture permeability/[g/(m2,24h)],≤ 2.5Oxygen permeability/ [cm³/(m2/24h 0.1MPa)], ≤ Inside printing casing 35.0Upper printing casing 22.0non-printing casing 22.0