Foodjx Guide : The main standards for the inspection of food packaging bags (membrane) are: GB/T4456-1996 "Polyethylene Blown Film for Packaging", GB12025-1989 "High Density Polyethylene Blown Film", QB/T2461-1999 "Degradable Polyethylene Film for Packaging", GB9683-1988 "Sanitary Standard for Composite Food Packaging Bags", GB9687-1988 "Sanitary Standard for Polyethylene Molding Products for Food Packaging", GB9688-1988 "Sanitary Standard for Polypropylene Molding Products for Food Packaging" Wait.
The inspection items for food packaging bags (membranes) are mainly divided into five categories -
Appearance shall not have any defects such as air bubbles, perforations, water marks, gluten, poor plasticization, and fisheye stiffness. Specifications width, length, and thickness deviation should be within the specified tolerances.
Physical and mechanical properties include tensile strength and elongation at break. It reflects the ability of the product to withstand stretching during use. If this is not acceptable, the food packaging bag (film) is prone to cracking and damage during use. .
Hygienic properties include evaporation residue (acetic acid, ethanol, n-hexane), potassium permanganate consumption, heavy metals, decolorization test. The evaporation residue is a reflection of the possibility of precipitation of residues and heavy metals when the food packaging bag encounters liquids such as vinegar, wine, oil, etc. during use. Residues and heavy metals may adversely affect human health, and the residue may directly affect the color and fragrance of the food. , taste and other food quality.
Degradation performance can be divided into photodegradation type, biodegradation type and environmental degradation type depending on the type of degradation of the product. The degradation performance reflects the ability of the product to be accepted by the environment after being discarded. If the degradation performance is good, the bag (membrane) will break, differentiate and degrade under the action of light and microorganisms, and the zui will eventually become debris, which is natural. Accepted by the environment; if the degradation is not good, it will not be accepted by the environment, thus forming "white pollution."
For this infrared thermometer, there are two measurement methods, (1) Sensing measurement: The infrared thermometer will automatically measure the temperature when the sensing head senses the objective at 1CM; During the sensing process, it is not necessary to contact the objective; (2) Manual measurement: When the infrared thermometer turns on, press the [ON/OFF" key, push forward the key and then target at the objective at 1CM with the sensing head. the measurement can be completed within several seconds. During the sensing process, it is not necessary to contact the objective.
Note: For both methods mentioned above, a second measurement can be conducted through pressing the [ON/OFF" if the infrared thermometer will not be moved after the first measurement.
The inspection items for food packaging bags (membranes) are mainly divided into five categories -
Appearance shall not have any defects such as air bubbles, perforations, water marks, gluten, poor plasticization, and fisheye stiffness. Specifications width, length, and thickness deviation should be within the specified tolerances.
Physical and mechanical properties include tensile strength and elongation at break. It reflects the ability of the product to withstand stretching during use. If this is not acceptable, the food packaging bag (film) is prone to cracking and damage during use. .
Hygienic properties include evaporation residue (acetic acid, ethanol, n-hexane), potassium permanganate consumption, heavy metals, decolorization test. The evaporation residue is a reflection of the possibility of precipitation of residues and heavy metals when the food packaging bag encounters liquids such as vinegar, wine, oil, etc. during use. Residues and heavy metals may adversely affect human health, and the residue may directly affect the color and fragrance of the food. , taste and other food quality.
Degradation performance can be divided into photodegradation type, biodegradation type and environmental degradation type depending on the type of degradation of the product. The degradation performance reflects the ability of the product to be accepted by the environment after being discarded. If the degradation performance is good, the bag (membrane) will break, differentiate and degrade under the action of light and microorganisms, and the zui will eventually become debris, which is natural. Accepted by the environment; if the degradation is not good, it will not be accepted by the environment, thus forming "white pollution."
China Thermometer Supplier
This Infrared thermometer includes sensing head, indicating lamp, display screen, settings, memory, ON/OFF and battery cover.
As a high-quality product with infrared technology mainly designed for human`s body temperature, 32.0℃~ 43.0℃ (89.6℉~ 109.4℉), this infrared thermometer can ensure the accuracy of measurement through self-checking when it turns on.For this infrared thermometer, there are two measurement methods, (1) Sensing measurement: The infrared thermometer will automatically measure the temperature when the sensing head senses the objective at 1CM; During the sensing process, it is not necessary to contact the objective; (2) Manual measurement: When the infrared thermometer turns on, press the [ON/OFF" key, push forward the key and then target at the objective at 1CM with the sensing head. the measurement can be completed within several seconds. During the sensing process, it is not necessary to contact the objective.
Note: For both methods mentioned above, a second measurement can be conducted through pressing the [ON/OFF" if the infrared thermometer will not be moved after the first measurement.
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digital thermometer,infrared thermometer,forehead thermometer
Shenzhen urion Technology Co., Ltd. , https://www.urionhealth.com