Forum -> Discuss anything about Materials -> Packaging Materials ->Shelf life improvement for salted snacks

Ferrara
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Shelf life improvement for salted snacks

Postby Ferrara » Thu Oct 16, 2014 10:40 pm

We are using tri-laminated flexible film LLDPE, have tried BOPP and few other films, played with thickness, structure to improve the shelf life. We have started using nitrogen purging and one of the ccp now is oxygen content to be less than 2%. The pricing of the film is critical to us, what other film we can try to further improve shelf life?

Ash1
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Re: Shelf life improvement for salted snacks

Postby Ash1 » Fri Oct 17, 2014 6:18 pm

Hi Ferrara,
What is the GSM of the laminate you are using. Also with the trilaminate, what would be the GSM of the innermost layer as that plays an important role in preserving the food product

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Re: Shelf life improvement for salted snacks

Postby Ferrara » Sun Oct 19, 2014 10:03 pm

Thanks, Ash1.

The GSM of the flexible film we use is 55 to 60.

Innermost layer would be about 30 GSM

vijay
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Re: Shelf life improvement for salted snacks

Postby vijay » Mon Nov 03, 2014 9:55 pm

Hi Ferrera,

As you might be aware that film properties, the structure of laminate & thickness, Oxygen in the pack, atmospheric conditions, product properties and characteristics all play very important role in product integrity & shelf life.

Attached is some very good information for reference. Please go through it, hope it will help.
Attachments
Wudpecker Journal.pdf
(703.72 KiB) Downloaded 65 times

victordhone
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Re: Shelf life improvement for salted snacks

Postby victordhone » Thu Dec 10, 2015 4:15 pm

Hello Vijay the attachment is not visible anymore. I wanted to take a look. Can you please re-share?

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Re: Shelf life improvement for salted snacks

Postby vijay » Thu Dec 10, 2015 10:52 pm

Thanks, Victordhone.

Please see attached.
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Wudpecker Journal.pdf
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