Cách chọn túi retort cho thực phẩm ăn liền: Danh sách ba bước về nhiệt độ, cấu trúc và hàn

Step 1: Look at Sterilization Condition

Confirm sterilization temperature (121C or 135C), pressure and cycle time with your food technologist. These determine which material structures can withstand the process. Low-acid products need higher temperatures. Acidic products may need different sealant layers for chemical resistance.

• 121C: PET/AL/CPP structures are common
• 135C: PET/AL/PA/CPP or higher-grade structures
• Confirm sterilization recipe before selecting pouch structure
• Acidic products: verify sealant layer chemical resistance

Step 2: Look at Material Structure

PET/AL/CPP is standard for 121C retort. PET/AL/PA/CPP provides better puncture resistance for 135C. Transparent retort structures using NY-based films are available but have higher oxygen transmission. Confirm layer thicknesses with your supplier.

• PET/AL/CPP: standard for 121C retort
• PET/AL/PA/CPP: higher temperature and puncture resistance
• Transparent retort: NY-based, higher oxygen transmission

Step 3: Look at Sealing and Quality Control

Seal integrity after sterilization is the most critical parameter. Heat seal strength should be tested after retort, not just before. Lamination bond must remain stable. Pouch appearance should be checked for deformation and delamination. Batch-to-batch consistency matters: each batch should include seal strength testing, burst testing and visual inspection.

• Post-retort seal strength: test after sterilization
• Lamination bond: must remain stable after heating
• Appearance check: deformation, delamination and print quality
• Batch consistency: retained samples per production batch

Danh sách mua hàng thực tế

• Sterilization temperature and time
• Product type and acidity
• Pouch dimensions and capacity
• Material structure
• Seal strength requirement
• Appearance after processing
• Batch testing requirements
• Order quantity

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