Assessing Food Packaging

Bags: A Comprehensive Guide
Hello readers! Today, we're diving into the intricacies of food packaging bag quality assessment. This blog post will cover four critical indicators: sensory properties, dimensional tolerances, pressure resistance, and drop performance. Let's explore each in detail to ensure the packaging meets the highest standards.

Sensory Indicators
Color and Print Quality:

The color of the packaging should match the sample color card, with an even hue and no significant color differences between batches.
No impurities should be present.
The print should not be out of register.
Logos, patterns, and text must be clear, complete, and free from ink trailing, smudging, ink transfer, and surface streaks.
Crystal points, flower points, and black points larger than 1mm are not allowed. Those equal to or smaller than 1mm should not exceed five on the same packaging material.

Surface Requirements:

Minor or intermittent wrinkles are permissible, but they should not exceed 5% of the total area.
For roll materials, there should be no inter-layer sliding when moved.

Adhesion:

Seams should be firmly bonded, not tearing when lightly pulled, and layers should not stick together.
For roll materials, there should be no inter-layer sliding when moved.

Seal Integrity:

After filling and sealing, the bag must be airtight and not leak.

Other Requirements:

Scratches, burns, bubbles, punctures, cracks, and foreign matter attachment are not allowed.

Flatness and Smoothness:

The bag body should be flat without obvious warping. For roll materials, the end face unevenness should not exceed 3mm.

Odor:

The packaging should be odorless and free of any foul smell.

Material:

It must comply with the contractually agreed requirements.

Hygiene:

It must meet the GB9863 standards, and suppliers should provide copies of QS and other relevant qualifications.