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Classic Question: Why Do High-End Wet Foods Always Fail at the Sterilization Stage?
"How to deal with the deformation and leakage of packaging after 121°C sterilization, resulting in the scrapping of hundreds of kilograms of raw materials?"
Traditional aluminum foil bags fail due to insufficient heat sealing strength and unbalanced material temperature resistance:
❶ Bag rupture rate as high as 8% (SGS industrial survey data), with single loss exceeding ten thousand yuan;
❷ Content oxidation: insufficient oxygen barrier causing a 42% surge in rancidity rate of wet food after opening for one week;
❸ Environmental dilemma: multi-layer composite structure recycling rate <5%, with annual hazardous waste exceeding 3,000 tons.
Four Technical Pillars of High-Temperature Resistant Pet Wet Food Triple-Side-Sealed Packaging
Military-grade temperature-resistant structure: SPET/PA/RCPP golden triangle combination
➤ Outer layer SPET (silicon-coated polyester):
Tensile strength ≥200MPa, deformation rate ≤0.3% after 121°C cooking;
Light transmittance <3%, UV barrier rate 99.9% (prevents grease photo-oxidation).
➤ Middle layer PA (nylon):
Puncture resistance >200N, can resist the impact of bone-in minced meat packaging;
Oxygen barrier ≤0.5cm³/m²·24h, 40 times higher than conventional PE film.
➤ Inner layer RCPP (cast polypropylene):
Temperature resistance peak of 135°C, heat sealing strength ≥50N/15mm (exceeding national standard by 67%);
Passed FDA 21 CFR 177.1520 certification, extractables <0.01μg/g.
High-pressure Sterilization Actual Test Data
Parameters Traditional Aluminum Foil Bag High-Temperature Resistant Pet Wet Food Triple-Side-Sealed
Measured data of high-pressure sterilization
| Parameters | Traditional aluminum foil bag | High-temperature-resistant three-side-sealed pet wet food bag |
| Bag-breaking rate after 121°C/30 min sterilization | 0.5% | 0.1% |
| Oxygen permeability (cm³/m²·day) | 0.1 | 0.5 |
| Thickness (mm) | 0.12 - 0.15 | 0.09 - 0.11 |
| Cost valve | 3.8 - 4.5 | 2.8 - 3.5 |
Triple-Side-Sealing Process Revolution: From Two-Dimensional Sealing to Three-Dimensional Leak Prevention
Core Breakthrough: Ultrasonic Pre-sealing + Heat Melting Reinforcement Technology
First Stage Pre-sealing: 40kHz ultrasonic creates a 2mm initial sealing strip, compatible with sauce-containing contents;
Second Stage Reinforcement: 138°C hot melt knife precisely reinforces, peeling force >25N (GB/T 2358);
Third Stage Quality Inspection: AI vision detects micro-holes (precision 0.02mm), automatically eliminates defective products.
Production Line Actual Test Case: After a certain OEM switched, the customer complaint rate dropped from 1.8% to 0.03%.
Three Major Scenario Efficiency Verification
Scenario 1: High-fat Formula Sterilization (Actual Test)
98°C sauce filling + high-temperature sterilization results in zero delamination;
Fat permeation <0.1mg/dm² (FDA limit 0.5).
Scenario 2: Irregular Meat Block Packaging (Whole Chicken Breast/Beef Shank)
Puncture resistance >45N, transportation damage rate reduced to zero;
Heat sealing edge elongation rate 12%, adapting to content expansion.
Scenario 3: Cross-border Long-term Storage and Transportation (Dubai 50°C Extreme Test)
6-month actual acid value increase <0.2mg/g;
Bag burst claim cost reduced by 94%.
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