Source: Linktesting Instruments Co., Ltd
By freezing the food quickly at an ultra-low temperature, it can be preserved from the time it is prepared to the time it is eaten. Frozen food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. No extra preservatives are required because microorganisms do not grow when the temperature of the food is below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage.
Today there are multiple options for packaging frozen foods: boxes, cartons, bags, pouches, Boil-in-Bags, lidded trays and pans, crystallized PET trays, and composite and plastic cans.
No matter which kind of form of the frozen food package is, it must maintain its integrity throughout machine filling, sealing, freezing, storage, transportation, thawing and often cooking.
In order to meet such requirements, the seal strength of the sealing edges of frozen food package must be proper. To be specific, the seal strength cannot be too high (even higher than the compounding strength), otherwise much difficulties will be caused when opening the package. On the other hand, the seal strength should be adequate, otherwise the package may pop open or break because of internal and external compression especially during transportation. As a result, the quality of the food may be compromised or even worse the human health can be threatened.
In this article, plastic composite package is taken as an example to elaborate on the heat seal strength test of frozen food package. Link Testing LTS-05 Auto Tensile Tester is used as the testing instrument for heat seal strength of plastic composite frozen food package specimens.
The seal strength tests can be performed according to the following procedures.
For more details about LTS-05 Auto Tensile Tester, please visit www.linktesting.org
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