Introduce (PVDC for Fresh Meat Packaging)
PVDC Resin 10 is a heat-sensitive resin which synthesized by suspension copolymerization of VDC-MA. It has a high gloss and excellent barrier property to oxygen,odour and water vapor. PVDC Resin 10 can be composited processing into multi-layer coextrusion film with PE、EVA and other material by casting or blowing ,with superior water vapor and oxygen barrier,Good heat shrinkage performance at low temperature. PVDC Resin 10 can be applicated into a variety of fresh meat packaging and protective fabrics
Primary advantages
- Excellent Oxygen,Odour And Water Vapor Barrier
- Strong Toughness
- High Heat Shrinkage Performance
- Good Chemical Durability
- Good Oil Resistance
- Good Flame Retardancy
- Comply With GB9685 Food Hygienic Standard
Where can(PVDC for Fresh Meat Packaging) be used?
- fresh meat packaging
- Cheese packaging
- Protective fabrics
(PVDC for Fresh Meat Packaging) specifications
Properities Of PVDC For Fresh Meat Packaging
Item | Value |
Appearance | White powder |
Relative viscosity (1% THF solution,25℃) | 1.41-1.46 |
Apparent density | 0.80-0.88g/ml |
Volatiles(water included) | ≤0.1% |
Residual methyl acrylate | ≤6ppm |
Residual vinylidene chloride | ≤5ppm |
Average particle size (laser scanning method) | 250-300um |
Film Properties(1)
Item | Value |
Water vapor transmission rate (38℃，90RH) | 0-10 g/m2.24h |
Oxygen transmission rate （23℃，75RH） | 10-25 ml/m2.24h |
Heat shrinkage performance(2) | 40-50 % |
Note: (1)Five-layer barrier films: lamination structure PE/EVA/resin10/EVA/PE; The film thickness is 55um, while the thickness of PVDC layer is 4-6 um. The film samples have not been electron beam
radiation cross-linking.
(2)Heat Shrinkage condition: Temperature 85℃; Duration: 5 s.
*The values given in this document are used as reference values for customers and not as product standards*
