Source: Link Testing Instruments Co.,Ltd.
What should I do if the meat product packaging swells after steaming and sterilization?
The packaging of meat products after steaming and sterilization often swells, and in severe cases, the bags may even break in the steaming and sterilization equipment. The reason for this phenomenon is usually improper pressure control of the sterilization equipment during the sterilization process. During the sterilization process, the sterilization temperature is high, and the moisture, oil and other components in the meat products are vaporized by heat. At the same time, the residual gas in the package expands by heat, so the pressure in the package will increase accordingly. Controlling a certain pressure in the sterilization equipment can quickly reach the required sterilization temperature on the one hand, and on the other hand, it can balance the pressure in the package to prevent the packaging bag from deformation, bulging, or even breaking. Therefore, during the steaming and sterilization process, pressure control in the sterilization equipment is crucial.
How to solve the problem of leakage at both ends of sausage packaging sealed with aluminum lock?
Quality issues: The two ends of sausage packaging sealed with aluminum buckles often leak due to poor sealing, causing mold problems at both ends of the sausage.
Cause analysis:
Poor flexibility - high brittleness, packaging material damage occurs during the twisting process with the aluminum buckle. This can be verified through tensile strength, elongation and elastic modulus, and pendulum impact energy tests.
Expert advice:
- Pay attention to the monitoring of key performance of the packaging, such as tensile strength, elongation and elastic modulus, pendulum impact energy, and sealing performance (negative pressure method), especially the monitoring of the sealing performance of the finished product packaging during the production line.
- Choose packaging materials with better flexibility, and the twisting force of the aluminum buckle should be appropriate.
Why does liquid leak from the heat-sealed area of meat packaging?
Quality problem: Liquid leakage often occurs at the heat seal of meat product packaging bags with a high content of liquid ingredients.
Cause analysis:
(1) Packaging material • Poor heat seal performance - During the packaging process of meat products, liquid droplets or small particles such as meat product ingredient debris often stick to the heat seal. If the film material used as the heat seal layer of the packaging bag is not properly selected, the heat seal strength of the heat seal where small particles are mixed is easy to decrease, the sealing performance deteriorates, and leakage is easy to occur when subjected to external force or stored for a long time. This can be verified by testing the heat seal strength of finished packaging bags and empty packaging bags without filling.
(2) Finished product packaging production process • Poor sealing of heat seal - If the parameters of the heat seal equipment are not set properly, it is easy to cause poor sealing quality at the heat seal, poor heat seal or excessive heat seal, which can easily cause leakage at the heat seal.
Expert advice: - Pay attention to the daily monitoring of the main performance of the packaging, such as heat seal strength (empty packaging bags), heat seal strength (finished packaging bags), and sealing performance (negative pressure method). ——Choose packaging materials with good heat-sealing properties to resist inclusions (i.e., when the heat seal is stained with debris, droplets, powder and other particles, it still has good heat-sealing properties), or appropriately increase the thickness of the heat-sealing layer material. ——Adjust the heat-sealing process parameters to avoid fine particles sticking to the heat-sealing parts and ensure that the heat-sealing parts have good heat-sealing quality.
Typical quality cases:
——Test samples: chicken feet packaging bags (customers reported that the finished product packaging leaked at the heat-sealing parts during transportation or sales).
——Targeted test items: sealing performance (negative pressure method), heat-sealing strength (finished product packaging).
——Test results: In the sealing performance (negative pressure method) test, the chicken feet finished product packaging leaked at the heat seal when it was -80KPa (because the product is vacuum packaged, the pressure when leakage occurs is higher than that of ordinary packaging); the uniformity of the heat-sealing strength of the finished product packaging is poor, the heat-sealing strength of the well-sealed parts can reach 55N/15mm, and the heat-sealing strength of the poorly sealed parts is only 13N/15mm. Therefore, poor sealing uniformity at the heat seal of the package is an important reason for leakage at the heat seal.
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