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DM04 7 layer co-extrusion high barrier shrink film
Application
It is specially used to pack fresh red meat, poultry and cheese with more attractive appearance and longer shelf life.
Feature
Envorinmental-protection, health and safety, no smell, no-pvdc, high barrier |
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properties, vacuuming, high heat shrinkage rate, perfect transparency and glossy, anti-puncture, feel very soft and good, high sealing strength, printable. The most important thing is it can keep the fresh water for the fresh meat, inhibit the propagation of bacteria, keep the original fresh taste and the natural color, and then prolong the shelf life.
Main Parameter Data |
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| Properties |
Test Condition |
Unit |
Film, Bag and Tube |
Test Standard |
| Thickness |
23¡æ 50% R.H |
micron |
0-80 (standard 55 ) |
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| Width |
23¡æ 50% R.H |
mm |
150-550 |
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| Elongation |
23¡æ 50% R.H |
%(MD/TD) |
190/170 |
ASTM D-882 |
| Tensile strength |
23¡æ 50% R.H |
kg/mm2(MD/TD) |
20/20 |
ASTM D-882 |
| Shrinkage |
90¡æ |
%(MD/TD) |
35/35 |
ASTM D-2732 |
| COF film to film |
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% |
©‚0.3 |
ASTM D-1894 |
| Gloss |
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%(MD/TD) |
138/140 |
ASTM D-2457 |
Barrier CO2 |
25¡æ 50% R.H |
cc/day.atm |
15 |
ASTM D-3985 |
| Ability O2 |
25¡æ 50% R.H |
cc/day.atm |
22 |
ASTM F-1249 |
| Usage condition |
Clip or heat seal shrink at 85-90¡æ for 3-5 seconds |
| Availability |
Available in end seal, side seal. Suitable for packing a range of fresh and pocessed meats and poultry, cheese and seafood. Printing the standard colours clearly. |
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Values listed are average test values to be used for information purposes, subject to possible variations.
Recommended maximum temperature for long-term storage 25¡æ up to one year. |
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