Frozen food packaging




Frozen foods have become more and more accepted by packaging workers, transporters, salespeople and consumers after 1950. The inclusion of frozen food in a waxed folding carton with a stencil wrap is a natural extension of wax in corrugated boxes and bread. However, in order to achieve better protection, it leads to the search for better processed materials.
Perhaps the most striking result is the development of copolymers as a blending agent. The first such material, the ethyl vinyl acetate (EVA) copolymer, was introduced in 1960. Created a new era of hot wax processing.
Although the hot wax containing high additives can be traced back to the 1930s, the Ber Mmer patent combines castor wax as a blending agent to combine ethylcellulose with paraffin. This material has excellent gloss, but it has poor water vapor barrier capability. This material has become increasingly important after improving the water vapor barrier capability. A small amount of low molecular weight polyethylene plus paraffin wax improves the gloss of the coating and eliminates the need for additional additives. However, the water vapor barrier ability is significantly lower than pure paraffin. The inner packaging carton is originally used for frozen dry goods and other items that do not require special moisture protection. Frozen vegetables need to have high water vapor resistance and cannot be adapted to this treatment. The copolymer solves this problem.
With the unique opportunities and challenges posed by the packaging industry, formulators, ingredient manufacturers, producers, container users, and of course designers and machine builders, have worked together on a variety of blends,
This superior processing of the container design and the reform of the machine produces a container that meets the strict requirements of the demander and the market.


  • 08/11/2018
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