Delivery Time: | 14 days |
Package: | Carton, pallete or refer to customers' requirements. |
Supply Ability: | 3000 Ton per Year |
Minimum Order Quantity: | 0.5 Ton |
Payment Terms: | L/C,T/T |
Port: | Qingdao port of China |
Brand Name: | XINYE |
Model Number: | Perfect |
Transparency: | Transparent |
Processing Type: | Multiple Extrusion |
Hardness: | Soft |
Feature: | Many properties |
Usage: | Packaging Film |
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.
Availability
Recommended maximum temperature for long-term storage 25 up to one year.
Storage condition
Clip or heat seal shrink at 85-88 for 3-5 seconds
Usage condition
ASTMD-E-1434
220
24h. bar
25 0% R.H
O2
COV-E-342
900
24h. bar
25 0% R.H
Co2
ability
Barrier
COV-E-341
(L/T)
45
Gloss
COV-E-340
5
%
Haze
30/30
(L/T)
%
85
Shrinkage
60/60
Kgf/MM2
23 50% R.H
Secant modulus
COV-E-211
12/12
(L/T)
KG/MM2
23 50% R.H
Tensile strength
180/160
(L/T)
%
23 50% R.H
Elongation
150-550
mm
Width
COV-E-201
30-80
micron
Thickness
Test Standard
Film, Bag and Tube
Unit
Test Condition
Properties Tech Data D. Packing fresh fruits, vegetables and so on. 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. C. Packing seafood It looks more attractive for the character of transparency and luster. The lower shrinkage temperature make it more suitable for products such as cheese which need the less attemperation B. Packing Cheese d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time. c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy. b. Can prevent fat from oxidation, decay and changing its fresh color. a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker. A. Packing Red Meat USAGE There just are several companies produce this similar kind film in world such as Sealed Air. We are the only one in China. Our new product is more proper than PVDC film such as BEMIS for its recyclable and it is the best substitute product of Sealed Airs . We believe it will be popular with its widely applications, competitive price and top quality in international market. This new product is environmental-friendly and recyclable. It is not just vacuumized but shrunk to squeeze out the remain of air and compact the foods molecule without ruin to organic structure. It is directly used to pack many kinds of fresh food such as cheese, patty, seafood, poultry, red meat such as beef, lamb and etc. It will be very popular in these countries where the fresh and processed meat, seafood, cheese and poultry is popular and whose systems of distribution cold chains are very common and developed. It keep the food fresh for a longer time (e.g., not less than 90 days for beef, lamb and etc.) when the temperature is 0-4 . Even the distribution cold chain are break during the transporting the packaging also can keep the food fresh for a few days for its excellent high barrier properties. As the world population growth, the economy development and the increasing comsuption in above mentioned foods and products, the demands for this packaging material is increasing. There is a very large potential worlwide market. High barrier film EVOH Barrier shrink packaging for red meat, poultry, seafood and cheese Barrier shrink film, bags, pouches and tubing for poultry, seafood, red meat and cheese. |
Barrier shrink film, bags/pouches and tubes for red meat...
Barrier shrink packaging for red meat, poultry, seafood and chee