Source：Link Testing Instruments Co.,Ltd.
Sauce is a common condiment. It is used to add color and taste in daily diet and cooking. Flexible plastic packaging bag is one of the common packaging forms of sauce. The packaging material is mainly plastic composite film and aluminum-plastic composite film. Whether the soft plastic packaging material is suitable for packaging sauces is closely related to the quality of the inner layer of the material. If the inner layer material has poor tolerance to certain ingredients in the sauce, the sauce will penetrate into the two layers of materials through the inner layer of film. Between; if the performance of the adhesive used in the composite material is poor, it is easy to make its adhesive effect ineffective after contact with the sauce, causing the composite film to delaminate. In addition, if the sauce touches the printing ink layer of the packaging material, it may also cause the ink layer to be destroyed, and the printed writing or patterns will be blurred; if the sauce continues to penetrate outwards, it will cause leakage on the packaging surface. In addition to the above-mentioned obvious phenomena such as delamination, darkening of the printing layer, fading, and leakage, if the compatibility of the packaging material with the sauce is poor, it is likely to cause the packaging material to have poor tensile properties and reduce flexibility. The rate of bag breakage increased. In response to this problem, this article uses the LTS-05 tensile testing machine to test the tensile properties of the packaging materials before and after contact with the sauce.
Test method and instrument
The test is based on the relevant regulations in GB/T 10004-2008 "Plastic composite film, bag dry composite, extrusion composite for packaging". The test equipment used in the test is the LTS-05 tensile testing machine produced by Link Testing.
Testing process
Test sample: The sample tested is a plastic composite film material for packaging a certain sauce and its finished product packaging containing sauce.
Experimental procedure:
(1) Sample preparation: After removing the sauce in the finished product packaging, clean the packaging bag with clean water, and cut samples with a width of 15.0mm and a length of at least 15cm along the same direction of the packaging bag and the corresponding unused packaging film. 5 for each.
(2) Test: Turn on the device, set the sample width, test speed, test quantity, sample name and other parameter information in the control software, adjust the distance between the upper and lower clamps, take one of the samples and clamp it on the device, click Test option, the upper gripper moves upward and drives the sample to stretch. The software displays the tested displacement and force value changes. After the sample is broken, the upper gripper automatically returns to its position. The device displays the breaking force and breaking elongation of the tested sample. Long rate. Repeat sample loading-click on the test operation until all other samples are tested.
Test results and data analysis
The tensile breaking force of the rolled film samples tested in this test were 53.271 N/15mm, 54.372N/15mm, 53.660 N/15mm, 52.967N/15mm, 54.068 N/15mm, and the average value was 53.668 N/15mm, and the breaking elongation The length rates were 113.6%, 114.1%, 114.9%, 115.4%, 113.7%, and the average value was 114.3%; the tensile force of the finished packaging bag samples were 46.861 N/15mm, 45.076N/15mm, 49.083 N/15mm, 46.573N/15mm, 44.106 N/15mm, the average is 46.340 N/15mm, the elongation at break is 106.3%, 105.9%, 101.6%, 104.6%, 100.9%, and the average is 103.9%.
The sample tested this time has a 14% reduction in tensile strength and a 9% reduction in elongation at break after packaging the sauce, which is in line with GB/T 10004-2008. The reduction rate of the relevant performance of the sample after the media resistance test cannot be higher than 30. % Requirements. From the test results of each sample, compared with the film sample, the uniformity of the tensile force and the elongation at break of the finished package after contact with the sauce is poor
For more details please visit www.linktesting.org
