Evaluation and optimization of the peel performance of a heat sealed topfilm and bottomweb undergoing cool processing

Bamps, Bram; Ketelaere, Bart De; Wolf, Johanna; Peeters, Roos

doi:10.1002/pts.2562

Cited by 2 publications

(2 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…70 72 In freezing applications, PE is often preferred over PP as seal film because of the low T g . 73,74 Blends and multilayer structures can be made of homopolymer and copolymer(s) to combine properties to get a suitable material for the desired application.…”

Section: Seal Performancementioning

confidence: 99%

Seal materials in flexible plastic food packaging: A review

2023

Self Cite

View full text Add to dashboard Cite

Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form-fill-seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non-identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono-and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other

show abstract

Section: Seal Performancementioning

confidence: 99%

Seal materials in flexible plastic food packaging: A review

2023

Self Cite

View full text Add to dashboard Cite

show abstract

“…Among the various packaging materials, polyethylene (PE) can meet the general needs of most food packaging. 5 However, PE films had poor oxygen barrier performance, 6 limiting their application in broad food packaging applications. Several previous studies have focused on improving their oxygen barrier properties.…”

Section: Introductionmentioning

confidence: 99%

High oxygen barrier property of polyethylene composite films with bilayer polyvinyl alcohol coating for emergency foods in high‐humidity environments

Fu,

Wang,

Huang

et al. 2024

J of Applied Polymer Sci

View full text Add to dashboard Cite

The limited oxygen barrier of polyethylene (PE) films has restricted their further application in food packaging, like emergency foods. Although its oxygen barrier property can be improved by applying a polyvinyl alcohol (PVA) coating, the application of PVA/PE composite films in high‐humidity environments is still challenging. Hence, this study aimed to enhance the oxygen barrier properties of PVA/PE composite films in high‐humidity environments. Specifically, PVA coatings were modified by the itaconic acid (IA) and magnesium‐aluminum layered double hydroxides (LDH), and then applied to PE films as bilayer coating. Because of the unique bilayer coating on the PE surface, the oxygen barrier property of PVA/PE composite film (IA/LDH‐p) in high‐humidity environments has been further improved. The results confirmed that IA/LDH‐p had an oxygen permeability coefficient of 1.92 ± 0.16 × 10−16 cm3 cm/(cm2 s Pa) under a high‐humidity environment test, 82.42% better than that of single‐layer coating coated on PE surface. After being stored at RH 90% for 36 h, the tensile strength and elongation at break values of IA/LDH‐p were 27.20 MPa and 919.63%, respectively. Overall, this obtained PVA/PE composite films showed great potential for application in emergency foods packaging, particularly in high‐humidity environments.

show abstract

Evaluation and optimization of the peel performance of a heat sealed topfilm and bottomweb undergoing cool processing

Cited by 2 publications

References 10 publications

Seal materials in flexible plastic food packaging: A review

Seal materials in flexible plastic food packaging: A review

High oxygen barrier property of polyethylene composite films with bilayer polyvinyl alcohol coating for emergency foods in high‐humidity environments

Contact Info

Product

Resources

About