Classification of retort pouches
There are two types of retort pouches:
1. Classification by structure
(1) Class A: PA/CPP, PET/CPP
WVTR ≤15g / (m² · 24h); OTR ≤120ml / (m² · 24h · 0.1MPa).
(2) Class B: PA/AL/CPP, PET/AL/CPP
WVTR ≤0.5g / (m² · 24h); OTR ≤0.5ml / (m² · 24h · 0.1MPa).
(3) Class C: PET/PA/AL/CPP, PET/AL/PA/CPP
WVTR ≤0.5g / (m² · 24h); OTR ≤0.5ml / (m² · 24h · 0.1MPa).
2. Classification by retort temperature (30~45min)
(1) Temperature is 115 °C (relative pressure is PSi 110 lb per inch), the shelf life is approximately 3 months.
(2) Temperature is 121 °C (relative pressure is PSi 115 lb per inch), the shelf life is approximately 6 months.
(3) Temperature is 126 °C (relative pressure PSi 110 lb per inch), shelf life is approximately 12 months (transparent pouches).
(4) Temperature is 135°C (relative pressure PSi 110 lb per inch), shelf life is approximately 24 months (aluminum pouches).
Of course, the shelf life also has a lot to do with the barrier of the retort pouches and the type of food. Since packaged food is completely free of bacteria and air, it can achieve the purpose of long-term preservation of food under non-refrigerated conditions. It can be eaten cold or hot, easy to use and save energy.
In addition to the performance of the general packaging pouch, the most important performance is to have high temperature sterilization resistance, water vapor, oxygen barrier is high, because the high temperature resistance retort bag is mainly used to hold meat products, and meat products in the case of moisture and air, bacterial reproduction quickly, resulting in corruption and deterioration, so that the packaging has good heat sealing performance.
