7 layers vaccum shrink bag

DM04 Seven Layer Co-extrusion High Barrier Shrink Tube and Bag Application A. Packing Red Meat, Poultry, Processed and Smoked Meat. a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker. b. Can prevent fat from oxidation, decay and changing it’s fresh color. c.

Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy. d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time. B.

Packing Cheese The lower shrinkage temperature make it more suitable for products such as cheese which need the less attemperation It looks more attractive for the character of transparency and luster. C. Packing seafood 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.

Simple Tech Data

Properties Test Condition Unit Film, Bag and Tube Test Standard Thickness 23℃ 50% R.H micron 30-80 (standard 55 ) Width 23℃ 50% R.H mm 170-550 Elongation 23℃ 50% R.H % (MD/TD) 190/170 ASTM D-882 Tensile strength 23℃ 50% R.H kg/mm2 (MD/TD) 20/20 ASTM D-882 Shrinkage 90℃ % (MD/TD) 35/35 ASTM D-2732 COF film to film % ﹤0.3 ASTM D-1894 Gloss % (MD/TD) 138/140 ASTM D-2457 Barrier Ability CO2 25℃ 50% R.H cc/day.atm 15 ASTM D-3985 O2 25℃ 50% R.H cc/day.atm 22 ASTM F-1249 Usage condition Clip or heat seal shrink at 85-90℃ for 3-5 seconds Availability 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. Values listed are average test values to be used for information purposes, subject to possible variations. Recommended maximum temperature for long-term storage 25℃ up to one year.