摘要
本文以聚(对苯二甲酸乙二醇酯-1,4-环己二烯二亚甲基对苯二甲酸酯)[Poly(ethylene terephthalateco-1,4-cylclohexylenedimethylene terephthalate),PETG]标签及聚氯乙烯(Polyvinyl Chloride,PVC)标签作为研究对象,研究了热收缩标签的材质差异、收缩设备结构及工艺改变对收缩效果的影响。研究表明,相较于PVC标签,PETG标签在收缩后更易出现褶皱等现象,但可以通过增加蒸汽管道的数量,增加水雾等方式进行改善。
In this paper, PETG labels and PVC labels are subjects, and the material difference of heat-shrinkable labels, the structure of shrinking equipment and the changes of technology on the result of shrinkage are studied. It is found that compared with PVC labels, PETG labels were more prone to wrinkles after shrinking, but it could be improved by increasing the number of steam pipes, or adding water mist.
作者
齐兵
QI Bing(Shanghai Kangshi Food Tech.Co.,Ltd.,Shanghai 201103,China)
出处
《现代食品》
2022年第5期204-206,共3页
Modern Food