Introduction to the selection of moisture-proof packaging materials for water packaging bags.Spout pouch manufacturer

Under the condition of high water activity, any mold and bacteria will quickly reproduce on the food. Under the condition of low water activity, oxygen will be absorbed by the food to produce oxidation reaction and diacetation. When the water activity value is close to 0.5, the food will fade due to Maillard reaction. Therefore, there is a possibility of different forms of decay reactions in food under any water activity conditions.

Each risk factor can be eliminated by chemical anti-corrosion or physical deactivation methods, while packaging still helps to maintain moisture activity within a limited range. The diffusion of water through food is controlled by activity gradients, and only the surface of the food needs to be dried to a water activity value of 0.75, while the interior remains moist. Excessive dryness on the surface increases the likelihood of mold growth. If the partition performance of the packaging is too high, it will actually shorten the storage period of the food (growth mold); If the packaging partition performance of bagged water packaging bags is too low, it will also shorten the storage period of food (caused by browning reaction or excessive drying).

Therefore, it is important to accurately and appropriately select packaging materials for water packaging bags. Comparative data on the oxygen resistance and water vapor resistance of commonly used soft packaging materials.

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