Answers to common quality problems in food packaging

At present, the main packaging methods include bags, barrels, and cups. Most of them are fried and non-fried. The moisture content of these two forms of instant noodles is relatively low. Among them, the noodle cake is easy to become soft, and it also creates conditions for the reproduction of microorganisms, which can easily cause the noodle cake to become moldy. This r...

There are many types and forms of pharmaceutical products, most of which are sensitive to oxygen, easily oxidized and deteriorated, discolored, and smelly, etc., which not only affect the curative effect of the product, but the toxic and harmful substances produced by oxidation can even endanger life. Medicines with ingredients such as calcium salts tend to absorb carbon...

The coefficient of friction is an important factor affecting the convenience of use of materials. Therefore, the detection and control of the friction coefficient of polyethylene shrink film is an effective way to improve its performance, and it is also a basic requirement of the standard. Test method and test Instrument GB/T 13519-2016 stipulates that the coefficien...