1. Barrier films protect against Exchange of moisture- Protection against drying up (e.g., bakery products)- Protection of hygroscopic products (e.g., milk powder) Oxygen permeation- microbiologic spoilage (oxidation of greases, flavors, etc e.g., bakery products, nut products, ready-to-serve meals) Emerging of CO2- change of protective gas type- undesired vacuum effect (e.g., with bakery products, meat products) Exchange of aroma- loss of aroma from the product packaged- assuming a different smell (e.g., coffee, spices, washing agents)
11. Heat-Sealing of Deep-Drawing Films Sealing heat is applied from above ! standard: 130 -140 °C ( 1,5 sec) faster: 140 -150 °C (<1,5 sec) PA HV PE Lid film (70-120 µm) A temp. difference at the melt.point isrequired to prevent film sticking tothe sealing jaw ! Barrier layer Sealing layer (LDPE, LLDPE, EVA, mPE, Surlyn) asymmetric ! PE HV PA HV PE Tray film (150-350 µm) Symmetric structure possible, since forming part issilicone coated ! Silicone coated
12. Barrier film for foam trays Barrier lid film Seal Legend:A - heat-resistant layerB - tie layerC - gas barrierB - tie layerD - sealing layer Barrier tray