The peculiar smell of functional design of flexible packaging
The peculiar smell has a great impact on food packaging, especially some light-flavored foods, fragrant foods, such as tea, milk powder, cheese, biscuits, cookies, corn flakes, etc., and no-fat and low-fat foods are the most sensitive to the peculiar smell.
Although the polymer material itself does not have any odor, but in the polymerization process and a series of molding process, the addition of a variety of catalysts, modifiers, a variety of added materials, organic solvents and polymer material itself thermal degradation, aging decomposition can produce peculiar smell. Various inks, adhesives, and organic solvents bring various peculiar smell. Therefore, the peculiar smell produced by packaging materials are various, complex and changeable. The peculiar smell include sweet, sour, sulfur, medicinal, burnt, paraffin, ink, soap, tar, solvent, and so on. At the same time, the peculiar smell is not only caused by one substance, but often caused by a mixture of several substances, which makes it particularly difficult to describe peculiar smell, because small changes in the composition of the mixture can lead to differences in the peculiar smell.
Source of the peculiar smell:
1. The peculiar smell from the substrate
2. The peculiar smell generated during processing of plastic materials
(1) Thermal decomposition produces
(2) Thermal oxidation produces peculiar smell
(3) The peculiar smell caused by surface corona treatment
3. The peculiar smell from plastic additives
4. The peculiar smell from plastic aging
5. The peculiar smell caused by residual solvent of ink and adhesive
6. The peculiar smell caused by production environment
7. The peculiar smell from other causes
