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Multilayer Co-extruded PVDC High Barrier Shrink Bags Transparent Visible Extended Shelf Life

Sharp question: Why do high-priced cold products always lose in packaging?

‘Imported steaks become discoloured and sour after a week of refrigeration? High-end aquatic products always leak after transport?’

Traditional packaging due to material inherent defects, resulting in two major industry pain points-

❶ Oxygen permeability to rot: PE/PP film oxygen transmission rate of more than 100cm³/(m²-day), cold meat shelf life is difficult to exceed 7 days;

❷ Loose and frequent breakage: ordinary shrink film fit low, transport breakage rate > 12% (Jingdong cold chain white paper data).

PVDC high barrier shrink bag: four technical innovations to end the preservation of freshness dilemma

1. Molecular-level barrier: PVDC coating reconstruction of packaging protection system

✔ Dual-effect shielding layer structure

PVDC nano layer (3μm): oxygen transmission rate ≤15cm³/(m²-24h), only 1/20 of ordinary PE film;

 water vapour double barrier: water vapour transmission rate ≤3g/(m²-24h), 3.5 times higher anti-mould and quality preservation efficiency.

Extreme test case: Australia Wagyu beef is kept at 4℃ for 21 days, and the juice loss rate is only 1.8% (national standard ≤5%).

2. Heat shrinkage ‘second skin’ effect: zero-void anti-damage design.

▸ Multi-directional shrinkage rate ≥ 45% (90 ℃ hot water shrinkage)

 Synchronised horizontal/vertical shrinkage, 98.7% fit for steaks, whole chickens and other shaped products;

 Drop resistance performance: 0% breakage rate under 3m drop impact (26% for traditional film).

Shelf performance: thickness uniformity deviation ≤5μm after film shrinkage, shelf display quality increased by 40%.

3. 121℃ cooking resistance: full temperature range compatibility

 autoclave: support 121℃/30 minutes steaming, microbial survival rate <0.01%;

Process breakthrough: PVDC layer cross-linked by electron beam, thermal stability increased by 300%.

4. Transparent and visible + environmental reduction: double value empowerment

 Light transmittance ≥88%, 100% success rate of code scanning (0% for traditional aluminium foil film);

 five-layer co-extruded structure (PE/EVA/PVDC/EVA/PE), material usage reduced by 30%;

Performance Competition Stage: How PVDC crushes EVOH and Aluminium Foil Film?

Key Metrics PVDC High-Barrier Shrink Bag EVOH Film Aluminum Composite Film

Oxygen Barrier ≤10 cm³/(m²·day) 3 cm³ (dry conditions) ≤0.5 cm³

Humidity Sensitivity Zero impact 50% barrier reduction Zero impact

Thermal Shrinkage ≥45% (90°C) ≤25% Non-shrink

Unit Cost (¥/m²) Medium High Low

Scenario validation: quality change of the whole chain from lab to shelf

Scenario 1: Long-lasting freshness locking of chilled meat (measured data)

μ-level microporous aeration: keep O₂ content ≤0.8% and juice loss rate controlled at 1.2%;

 Commercial empirical evidence: cold beef shelf life from 7 days → 22 days, loss cost reduced by 63%.

Scenario 2: aquatic lock moisture transport

 Body-fitting anti-squeeze: live shrimp transport survival rate from 65% → 89%, bag breakage rate to zero;

 Anti-freezing and expansion design: By-40℃ freezing without cracking, juice retention rate >97%.

Scene 3: Sterilised packaging of prepared vegetables

 Shrinkage retention rate after high-temperature steaming >95%, 0% rate of content leaving the film;

 Microwave ready-to-eat packaging complaint rate decreased by 92%, repurchase rate increased by 35%.

Enterprise decision-making roadmap: why choose PVDC laminated high-barrier shrink bags?

✅ Economical rationing (in terms of 5 tonnes per day cold meat enterprises)

▸ Packaging costs: annual investment increase of 180,000 RMB (vs. EVOH film savings of 370,000 RMB);

▸ Loss savings: over $2 million in annual spoilage loss reduction → ROI <3 months.

✅ Compliance risk avoidance

▸ Dual certified by FDA 21 CFR 177.2510, GB 4806.7;

▸ Compliance with EU 1935/2004/EC and Japan JHOSPA standards.

✅ Brand Premium

▸ Transparent packaging promotes a 25% increase in terminal click-through rate;

▸ Reduced carbon footprint by 12.7%, in line with high-end superstore access standards.

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