The materials for food packaging film include polyhydroxyalkanoates (PHA), polyethylene (PE), polypropylene (PP), polyvinyl chloride (PVC), polycarbonate (PC), etc. Environmentally friendly choice - polyhydroxyalkanoates (PHA); Food bag selection - Polyethylene (PE) preservation selection - Polyvinyl chloride (PVC); Oil based food selection - polypropylene (PP)
1. Polyhydroxyalkanoate (PHA) material is a type of biopolymer material, which is an intracellular polyester synthesized by many microorganisms and is a natural polymer biomaterial. Materials with biodegradability and plastic thermal processing properties often have high water vapor permeability, which is unfavorable for food preservation. PHA has good gas barrier properties, making it possible to apply it to fresh food preservation packaging for a longer period of time.
2. Polyethylene (PE) material has good water and moisture resistance, but poor gas and organic vapor resistance. It has good chemical stability and does not react with general acids and bases at room temperature. Its oil resistance is slightly poor; Has certain mechanical tensile and tear resistance, good flexibility, and low temperature resistance.
3. Polypropylene (PP) material has better barrier properties than PE, and its strength, hardness, and rigidity are higher than PE; Mainly made into thin film materials for packaging food, suitable for packaging oily food.
4. Polyvinyl chloride (PVC) material has poor thermal stability and poor flowability in viscous flow state, requiring the addition of plasticizers to improve performance; Gas and oil resistance, higher gloss than PE, generally used for fresh fruit and vegetable packaging.
5. Polycarbonate (PC) material is difficult to dissolve and crystallize, with good transparency and mechanical properties, and strong low-temperature impact resistance; But it is expensive and can be injection molded into pots and boxes, or blow molded.
