{"title":"Characteristics and Mechanism of Bubble Formation in Plastic Packaging for Food","authors":"Tamotsu Inoue, Tsuyoshi Shiono, H. Iyota","doi":"10.11301/JSFE.17507","DOIUrl":null,"url":null,"abstract":"Heat-sealing technology, which is used for plastic packaging, entails laminating multiple kinds of films together to form a barrier with varying permeability and stiffness. Creating a heat seal consists of heating the heat-seal material and then immediately cooling it down. However, overheating the heat-seal material can introduce defects such as bubble formation. This study examined the effect of the moisture content on bubble formation by using retort pouches as the sample material. The material is composed of polyester, nylon, and polypropylene as the outermost layer, barrier layer, and heat seal material, respectively. A mechanism of bubble formation is proposed on the basis of the moisture adsorption characteristics, viscous elasticity, and barrier characteristics of the sample material.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japan Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11301/JSFE.17507","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Engineering","Score":null,"Total":0}
引用次数: 0
Abstract
Heat-sealing technology, which is used for plastic packaging, entails laminating multiple kinds of films together to form a barrier with varying permeability and stiffness. Creating a heat seal consists of heating the heat-seal material and then immediately cooling it down. However, overheating the heat-seal material can introduce defects such as bubble formation. This study examined the effect of the moisture content on bubble formation by using retort pouches as the sample material. The material is composed of polyester, nylon, and polypropylene as the outermost layer, barrier layer, and heat seal material, respectively. A mechanism of bubble formation is proposed on the basis of the moisture adsorption characteristics, viscous elasticity, and barrier characteristics of the sample material.
期刊介绍：
The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
