1. In the process of making food packaging bags, its physical and mechanical properties include tensile strength and elongation at break, which reflect the ability of the product to withstand tension during use. If it does not meet the standard, the food packaging bag (film) is easily broken and damaged during use.
2. Hygienic performance includes evaporation residue (acetic acid alcohol, n-hexane), heavy metal consumption and decolorization test. The evaporation residue reflects the possibility that the residue and heavy metals may precipitate when the food packaging bag comes in contact with vinegar, wine, oil and other liquids during use. Residues and heavy metals can also adversely affect human health. In addition, residues will directly affect the color of food. Edible qualities such as smell. Therefore, companies that customize food packaging must visit the manufacturers on-site to ensure safety and hygiene before placing orders.
3. The appearance of food packaging bags must not have defects such as bubbles, perforations, water rope, gluten, poor plasticity, fisheye hardness, etc. This is harmful to the use of bubbles, perforations, water pipes, steel bundles, etc. The deviation of specification width, length and thickness should be within the specified deviation range.
4. According to the degradation type of the product, the degradation performance can be divided into photodegradation, biodegradation and environmental degradation. Degradability reflects the product's ability to be accepted by the environment after using waste. If the degradation performance is good, then under the combined action of light and microorganisms, the bag (membrane) will be broken, differentiated, degraded, and then become fragments accepted by the natural environment; if the degradation is not good, it will not be accepted by the environment, thus forming " White pollution"