Coffee packaging film can extend the shelf life of coffee, it can be said that it directly affects the flavor of coffee. For coffee packaging film, we need to pay attention to the following characteristics to ensure the quality of coffee.
1. Friction coefficient of coffee packaging film
If the friction coefficient between the inner layer and the outer layer of the packaging roll film, between the inner layer of the roll film and the surface of the reel or between the outer layer of the roll film and the surface of the reel is low or uneven, the roll film is drawn It is easy to slip or run off.
Typical quality cases:
——Test sample: Aluminium composite film for small coffee bags (the company reports that the roll film is prone to deviation during bag making ) .
——Targeted testing items: friction coefficient ( inner layer and outer layer ) , friction coefficient ( inner layer and steel plate ) , friction coefficient ( outer layer and steel plate ) .
——Test results: the friction coefficient of the inner and outer layers of the sample is not uniform, the maximum value of the static friction coefficient is 0.213 , the minimum value is 0.167 , the maximum value of the dynamic friction coefficient is 0.152 , the minimum value is 0.098 ; static friction between the inner layer and the steel The coefficient is 0.251 and the coefficient of dynamic friction is 0.210 ; the coefficient of static friction between the outer layer and the steel plate is 0.196 and the coefficient of dynamic friction is 0.173 . Therefore, the analysis of the three pairs of friction coefficients shows that the uneven friction coefficient between the inner and outer layers of the sample may be the main cause of the deviation of the sample.
2. Barrier property of coffee packaging film
The excellent barrier performance of packaging materials is one of the important prerequisites to ensure that the coffee powder has a pure taste and no moisture absorption or caking during the shelf life. If the barrier to oxygen, water vapor, nitrogen, carbon dioxide and other gases in the environment or inside the package is poor, the permeability of the gas on both sides of the package is good, and the protection of the coffee powder inside the package is poor.
Typical quality cases:
——Test sample: coffee powder aluminum-plated composite film and finished product packaging ( according to customer feedback information, the coffee powder packed in the packaging bag is easy to agglomerate ) .
——Targeted inspection items: water vapor transmission rate, water vapor transmission rate after rubbing, sealing performance ( negative pressure method ) , heat sealing strength.
——Test result: The water vapor transmission rate of the sample is 0.245g / (m2 · 24h) , which has high barrier to water vapor; the water vapor transmission rate of the sample after rubbing in C mode is 1.061g / (m2 · 24h) , still heat transfer heat seal strength test, the heat seal strength of heat Edge different parts is not uniform, heat-sealed portions better heat seal strength 33.075N / 15mm, the effect of poor heat sealing; having high barrier properties The sealing strength is 11.417N / 15mm , and coffee powder is mixed between the two heat sealing edges ; in the sealing performance test, the sample leaks at the heat sealing edge at -70.3KPa . Therefore, the inclusion of powder in the heat sealing edge leads to low heat sealing strength and poor sealing performance of the packaging, which may be an important reason for the agglomeration of coffee powder.
Good coffee packaging film seems to be a very small part of coffee sales, but it has a significant impact on sales and also affects the freshness of coffee. Considering the above points will make you confidently make the right choice.
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