Comparison of Converting Methods/Structures for VFFS Cheese Packaging

摘要

Various converting techniques are used when manufacturing flexible film structures to be used for packaging shredded cheese in a vertical form fill and seal application. This paper compares a number of techniques and structures. Adhesive lamination, extrusion lamination, and extrusion coating using various substrates are studied in this experiment. The substrates used are Nylon, Polyester, Ethylene Vinyl Alcohol, and Polyethylene in various configurations. A number of attributes for each structure is tested and compared including the following: Tensile Strength, Percent Elongation, Tear Strength, Puncture Strength, Flex Crack Resistance, Moisture Vapor Transmission Rate, Oxygen Transmission Rate, Gauge, and heat-seal characteristics. Each structure has its own pros/cons and the best structure to be used depends on what factors are most important to the manufacturer.