Inspection standard for food packaging bags
The quality of food packaging bags in the flexible packaging industry, especially the quality of hygiene, is directly related to the safety of the food being packaged. Therefore, it is necessary to ensure that the raw materials and additives used meet the quality management system.
It is necessary to improve the industry and national standards for packaging film bags and strictly enforce them. Strengthen the inspection and supervision of food packaging, prevent unqualified food packaging from entering the market, and strengthen management to ensure the healthy development of the flexible packaging industry.
The inspection items for food packaging single film bags are mainly divided into the following categories:
There should be no ailments such as air bubbles, perforations, water marks, gluten, poor plasticization, and fisheye stiffness.
Specifications, width, length, and thickness deviations should all be within the specified range.
Physical and mechanical properties include tensile strength and elongation at break. It reflects the ability of the product to stretch with the product. If this is not acceptable, the food packaging bag is prone to cracking and damage during use. .
Includes evaporation residue (acetic acid, ethanol, n-hexane), potassium permanganate consumption, heavy metals, decolorization test. The evaporation residue is a reflection of the possibility of precipitation of residues and heavy metals when the food packaging bag encounters liquids such as vinegar, wine, oil, etc. during use. Residues and heavy metals may adversely affect human health, and the residue may directly affect the color and fragrance of the food. , taste and other food quality.
Depending on the type of degradation of the product, it can be classified into photodegradable, biodegradable, and environmentally degradable. The degradation performance reflects the ability of the product to be accepted by the environment after being discarded. If the degradation performance is good, the bag will break, differentiate and degrade under the action of light and microorganisms, and eventually become debris, which is accepted by the natural environment; If the degradability is not good, it will not be accepted by the environment, resulting in 'white pollution.'
The inspection items for food packaging composite film bags are mainly divided into the following categories:
The appearance should be smooth, no scratches, burns, air bubbles, oil breaks and wrinkles, heat-sealed and smooth. The film must be free of cracks, voids and separation of the composite layer. No pollution, foreign matter and oil stains.
Bag soaking liquid, no odor, odor, turbidity and discoloration.
Physical Mechanical Properties
Including tensile strength and elongation at break, it reflects the ability of the product to withstand stretching during use. If this is not acceptable, the food packaging bag is prone to cracking and damage during use.
In addition, it also includes gas barrier properties such as gas permeability; oil resistance index, heat resistance, cold resistance, medium resistance; bag peeling force, bag pressure resistance and drop resistance, etc. These indicators reflect The reliability of the protection of the inner packaging of the food packaging bag.
Includes evaporation residue (acetic acid, ethanol, n-hexane), potassium permanganate consumption, heavy metals, decolorization test.
It should be pointed out that in addition to the above-mentioned corresponding health standards, there are two laws and regulations on food packaging materials in China: one is the Food Sanitation Law of the People's Republic of China, and the other is the management of plastic products and raw materials for food. Method'.
The content of the Food Sanitation Law is more than the management method. It is a comprehensive law, while the latter is professional. It refers only to plastic products and raw materials. The management scope is limited to various plastic utensils and containers that come into contact with food. Production of packaging materials for pipes, conveyor belts and plastics and the synthetic resins and auxiliaries used. The so-called plastic utensils refer to plastic products such as spoons, spoons, and chopsticks that are in contact with food for a short period of time but are used repeatedly. The so-called window refers to plastic products containing foods such as barrels, bottles, pots, and cups. The so-called production pipeline refers to the materials in the food processing process, especially the pipeline through which liquid food or beverage flows, and should also include storage and irrigation. The so-called conveyor belt refers to the carrier that transports the raw materials of the food to the processing equipment, and the packaging material refers to the single-piece and composite bottles, barrels, trays, rolls and bags, wherein the wrap film wrap plastic wrap, cover film and system Bag film. All manufacturers that manufacture food flexible packaging and composite packaging materials should strictly implement this management method.
The processing of plastic film bags must be heated, and the plastics have problems of cracking, oxidation, degradation and deterioration when heated. Therefore, when processing plastic film or bag with resin, it is in the resin. Add additives such as antioxidants and heat stabilizers. Some packaging film bags require antistatic, anti-condensation, high smoothness due to packaging process and mechanical or content requirements, so add antistatic agents, anti-fogging agents, lubricants, opening agents and other additives. All of these additives must first be tested by GB15139 'Food Safety Toxicology Evaluation Procedure' to prove that they are non-toxic and can be used, but there is also a limit on the amount of addition. Therefore, in the product, these low-molecular-weight substances that can be extracted, that is, the evaporation residue, or the things that can be oxidized and deteriorated, that is, the consumption of potassium permanganate, cannot exceed the prescribed amount, and cannot be used if it exceeds the specified amount. . Therefore, there must be corresponding hygiene standards for molded products. The purpose is to prevent the misuse and abuse of additives, which is to ensure that the materials directly packaged and contacted with food have high hygienic safety performance.