濟(jì)南訂做食品包裝袋:食品包裝袋的檢驗(yàn)標(biāo)準(zhǔn)

來(lái)源：http://www.6454999.com/ 日期：2024-05-13

　　食品包裝袋的檢驗(yàn)標(biāo)準(zhǔn)

Inspection standards for food packaging bags

　　軟包裝行業(yè)中的食品包裝袋的質(zhì)量，尤其是衛(wèi)生質(zhì)量直接關(guān)系到所包裝的食品，因此要保證所使用的原材料、添加劑符合質(zhì)量要求的管理制度。

The quality of food packaging bags in the flexible packaging industry, especially the hygiene quality, is directly related to the safety of the packaged food. Therefore, it is necessary to ensure that the raw materials and additives used meet the quality requirements of the management system.

　　須健全包裝膜袋的行業(yè)和標(biāo)準(zhǔn)并嚴(yán)格執(zhí)行，加強(qiáng)對(duì)食品包裝的檢驗(yàn)監(jiān)督，防止不合格的食品包裝流入市場(chǎng)，加強(qiáng)管理，才得以保障軟包裝行業(yè)的健康發(fā)展。

It is necessary to improve the industry and national standards for packaging film bags and strictly implement them, strengthen inspection and supervision of food packaging, prevent unqualified food packaging from entering the market, strengthen management, in order to ensure the healthy development of the flexible packaging industry.

　　食品包裝單膜袋的檢驗(yàn)項(xiàng)目主要分為以下幾大類：

The inspection items for food packaging single film bags are mainly divided into the following categories:

　　外觀不得有對(duì)使用有礙的氣泡、穿孔、水紋、暴筋、塑化不良、魚眼僵塊等疵病。

The appearance must not have defects such as bubbles, perforations, water marks, bulging, poor plasticization, and fish eye stiffness that hinder use.

　　規(guī)格、寬度、長(zhǎng)度、厚度偏差均應(yīng)有規(guī)定的范圍內(nèi)。

The deviation of specifications, width, length, and thickness should be within the specified range.

　　物理機(jī)械性能包括拉伸強(qiáng)度、斷裂伸長(zhǎng)率，它是反映產(chǎn)品在使用過(guò)程中隨拉伸的能力，如果此項(xiàng)不合格，在使用過(guò)程中食品包裝袋容易出現(xiàn)破裂、損壞現(xiàn)象。

The physical and mechanical properties include tensile strength and elongation at break, which reflect the ability of the product to stretch during use. If this item is not qualified, food packaging bags are prone to cracking and damage during use.

　　衛(wèi)生性能

Hygienic performance

　　包括蒸發(fā)殘?jiān)ㄒ宜帷⒁掖肌⒄和椋⒏咤i酸鉀消耗量、重金屬、脫色試驗(yàn)。蒸發(fā)殘?jiān)欠从呈称钒b袋在使用過(guò)程中遇醋、酒、油等液體時(shí)析出殘?jiān)⒅亟饘俚目赡苄裕瑲堅(jiān)椭亟饘贂?huì)對(duì)人體健康產(chǎn)生不良影響，此外殘?jiān)€會(huì)直接影響食品的色、香、味等食用質(zhì)量。

Including evaporation residue (acetic acid, ethanol, n-hexane), potassium permanganate consumption, heavy metals, and decolorization test. Evaporation residue reflects the possibility of food packaging bags precipitating residues and heavy metals when encountering liquids such as vinegar, wine, and oil during use. Residues and heavy metals can have adverse effects on human health. In addition, residues can directly affect the color, aroma, taste, and other edible quality of food.

　　降解性能

Degradation performance

　　根據(jù)產(chǎn)品的降解類型不同，可分為光降解型、生物降解型、環(huán)境降解型。降解性能是反映產(chǎn)品在使用廢棄后被環(huán)境接納的能力，如果降解性能好，袋就會(huì)在光照和微生物的共同作用下，自行斷裂、分化和降解，終成為碎屑，為自然環(huán)境所接納；如果降解性不好就不會(huì)被環(huán)境接納，從而形成“白色污染”。

According to the different degradation types of products, they can be divided into photodegradation type, biodegradation type, and environmental degradation type. The degradation performance reflects the ability of a product to be accepted by the environment after being discarded. If the degradation performance is good, the bag will break, differentiate, and degrade on its own under the joint action of light and microorganisms, ultimately becoming debris and accepted by the natural environment; If the biodegradability is poor, it will not be accepted by the environment, resulting in "white pollution".

　　食品包裝復(fù)合膜袋的檢驗(yàn)項(xiàng)目主要分為以下幾類：

The inspection items for food packaging composite film bags are mainly divided into the following categories:

　　外觀應(yīng)平整，無(wú)劃傷、燙傷、氣泡、破油和折皺，熱封平整、無(wú)虛封。薄膜不得有裂紋、孔隙和復(fù)合層分離。無(wú)雜質(zhì)、異物和油漬等污染。

The appearance should be flat, without scratches, burns, bubbles, oil damage, and wrinkles, and the heat seal should be flat and without any false seals. The film must not have cracks, pores, or separation of the composite layer. No contamination such as impurities, foreign objects, and oil stains.

　　袋裝浸泡液，不得有異味、異臭、渾濁和脫色現(xiàn)象。

The bagged soaking solution must not have any odor, odor, turbidity, or discoloration.

　　需要指出的是，我國(guó)對(duì)食品包裝材料除上述的相應(yīng)衛(wèi)生標(biāo)準(zhǔn)外，還有二個(gè)法律法規(guī)：一是《中華人民共和國(guó)食品衛(wèi)生法》，二是《食品用塑料制品及原材料管理辦法》。

It should be pointed out that in addition to the corresponding hygiene standards mentioned above, China also has two laws and regulations for food packaging materials: the Food Hygiene Law of the People's Republic of China and the Measures for the Management of Plastic Products and Raw Materials for Food Use.

　　食品衛(wèi)生法的內(nèi)容比管理辦法要多，是綜合性的法律，而后者是性的，僅指塑料制品及原材料，管理范圍限在接觸食品的各種塑料食具、容器、生產(chǎn)管道、輸送帶和塑料做成的包裝材料及其所使用的合成樹脂和助劑。所謂塑料食具是指勺、匙、筷子等短時(shí)間接觸食品但要反復(fù)使用的塑料制品。所謂容器是指桶、瓶、盆、杯等盛裝食品的塑料制品。所謂生產(chǎn)管道是指食品加工過(guò)程中物料，特別是液體食品或飲料流過(guò)的管道，也應(yīng)包括貯灌在內(nèi)。所謂輸送帶是指運(yùn)送食品原料到加工設(shè)備中去的載體，而包裝材料是指單片和復(fù)合的瓶、桶、托盤、卷膜和袋，其中的卷膜包裝保鮮膜、封蓋膜和制袋膜。制造食品軟包裝、復(fù)合包裝材料的所有廠家應(yīng)該嚴(yán)格執(zhí)行這個(gè)管理辦法。

The content of the Food Hygiene Law is more comprehensive than the management methods, and the latter is professional, only referring to plastic products and raw materials. The scope of management is limited to various plastic tableware, containers, production pipelines, conveyor belts, packaging materials made of plastic that come into contact with food, as well as the synthetic resins and additives used. The so-called plastic tableware refers to plastic products such as spoons, spoons, chopsticks, etc. that come into contact with food for a short period of time but need to be reused. The so-called container refers to plastic products such as barrels, bottles, pots, and cups that hold food. The so-called production pipeline refers to the pipeline through which materials, especially liquid food or beverages, flow during the food processing process, and should also include storage and filling. The so-called conveyor belt refers to the carrier that transports food raw materials to processing equipment, while packaging materials refer to single and composite bottles, barrels, trays, rolls, and bags, among which roll film packaging fresh-keeping film, sealing film, and bag making film. All manufacturers of food flexible packaging and composite packaging materials should strictly implement this management method.

　　物理機(jī)械性能

Physical and mechanical properties

　　包括拉伸強(qiáng)度、斷裂伸長(zhǎng)率，它是反映產(chǎn)品在使用過(guò)程中承受拉伸的能力，如果此項(xiàng)不合格，在使用過(guò)程中食品包裝袋就容易出現(xiàn)破裂、損壞現(xiàn)象。

Including tensile strength and elongation at break, it reflects the product's ability to withstand tension during use. If this item is not qualified, food packaging bags are prone to cracking and damage during use.

　　此外還包括氣體透過(guò)量等氣體阻隔性指標(biāo)；耐油度指標(biāo)、耐熱、耐寒、耐介質(zhì)性；袋的封口剝離力、袋的耐壓和耐跌落性等指標(biāo)，這些指標(biāo)反映了食品包裝袋的對(duì)內(nèi)包裝物保護(hù)的可靠性。

In addition, it also includes gas barrier indicators such as gas permeability; Oil resistance index, heat resistance, cold resistance, and medium resistance; The sealing and peeling force of the bag, the pressure resistance and drop resistance of the bag, and other indicators reflect the reliability of food packaging bags in protecting the inner packaging materials.

　　塑料薄膜袋的加工一定要經(jīng)過(guò)加熱這道關(guān)，而塑料在受熱時(shí)存在著裂解、氧化、降解、變質(zhì)的問(wèn)題，因此，在用樹脂加工塑料薄膜或袋時(shí)，要在樹脂中加入抗氧化劑、熱穩(wěn)定劑等助劑。有些包裝薄膜袋由于包裝工藝和機(jī)械或內(nèi)容物的需要還要求抗靜電、防結(jié)露、高爽滑，所以還要加入抗靜電劑、防霧劑、潤(rùn)滑劑、開口劑等助劑。所有這些助劑，都要經(jīng)《食品性毒理學(xué)評(píng)價(jià)程序》的試驗(yàn)檢測(cè)，證明才可使用，但也有一個(gè)添加量的限制。所以，在制品中，這些能被抽提出來(lái)的低分子量物質(zhì)，也就是蒸發(fā)殘?jiān)蚰鼙谎趸冑|(zhì)的東西，也就是高錳酸鉀消耗量，不能超過(guò)規(guī)定的量，超過(guò)了就不能使用。因此，對(duì)成型品還要有相應(yīng)的衛(wèi)生標(biāo)準(zhǔn)，其目的，就是防止亂用和濫用添加劑，就是要更好地保障直接包裝和接觸食品的材料具有高度的衛(wèi)生性能。

The processing of plastic film bags must go through the process of heating, and plastics have problems of cracking, oxidation, degradation, and deterioration when heated. Therefore, when using resin to process plastic films or bags, antioxidants, heat stabilizers, and other additives should be added to the resin. Some packaging film bags require anti-static, anti condensation, and high smoothness due to the packaging process and mechanical or content requirements, so anti-static agents, anti fog agents, lubricants, opening agents, and other additives need to be added. All these additives must first undergo experimental testing according to the Food Safety Toxicology Evaluation Program to prove that they are non-toxic before they can be used, but there is also a limit on the amount of additives added. So, in the product, these low molecular weight substances that can be extracted, such as evaporated residues or things that can be oxidized and spoiled, namely potassium permanganate consumption, cannot exceed the specified amount, and beyond that, they cannot be used. Therefore, there should be corresponding hygiene standards for molded products, with the aim of preventing misuse and abuse of additives, and better ensuring that materials directly packaged and in contact with food have high hygiene and safety performance.

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