Common aluminum-coated substrates include PET, BOPP, CPP, etc. After coated with vapor deposition of aluminum, aluminum-coated films such as VMPET, VMBOPP, and VMCPP are formed. The barrier properties of aluminized films may vary with different manufacturers, evaporation processes and even different batches. The differences are in thickness, density of the aluminized layer, and the COF between the aluminum layer and the substrate. This article introduces a study on whether the substrate of an aluminum-coated film will affect its barrier properties. Continue reading
The bonding strength between the collector and the active substance may encounter some problems during charging and discharging processes. Labthink laboratory right has the experiences in test of the bond strength of collector electrode. Recently we arranged such a test for Li-ion battery electrode Continue reading
Pudding cups need to have effective oxygen barrier properties to guarantee the quality of its shelf life. This article introduces an oxygen transmission rate test method to test the pudding cup, i.e. the coulometric method. The test principle, instrument features, specifications, and testing procedures are all included in this article, which may provide reference for oxygen permeability test of packaging containers. Continue reading
Edible oil is a necessity in daily life, to which frequent food safety problems have occurred in recent years. As a special "additive" for food, packaging has a more or less impact on food safety. This article describes the impact of packaging on the safety of edible oils and how to solve those safety problems and promote the safety of edible oil. Continue reading
Chocolate is a high-end sweet, which represents beautifulness. If there are quality problems such as frosting, deterioration and insects, the sales and product image of chocolate will be adversely influenced. Through the analysis of the reasons for those quality problems, the package for the chocolate should have good barrier properties, heat insulation and seal performance to ensure the quality of chocolate during storage. Therefore, quantitative testing and data comparison analysis of the package is recommended to be carried out with professional testing technique to help the manufacturers to select proper cost-effective packaging materials and thus avoid more quality and safety problems with the chocolates. Continue reading