ورق تغليف الشوكولاتة من الألومنيوم

The requirement of ورق تغليف الشوكولاتة in aluminum material is have high barrier properties. وهذا لا يعني أنه يجب استخدام المواد ذات العوائق العالية بشكل مفرط في الإنتاج الفعلي, وإلا فإنه سوف يسبب إهدار التكاليف والضغوط البيئية. It is suggested that the majority of manufacturers should scientifically select high-barrier materials based on the raw material characteristics and quality requirements of chocolate, and based on the performance parameters of the materials. بالاضافة, rationally optimizing the structure and thickness of the composite film, such as using a common film with good barrier properties to composite with aluminum foil, while appropriately reducing the thickness of the aluminum foil layer, can also obtain good barrier properties.

الوقت الحاضر, there are generally two kinds of chocolate packaging paper, one is pure aluminum foil, and the other is metal-colored plastic texture packaging. The first is formed by rolling and stretching aluminum, while the second is made by heating aluminum to vaporize (aluminum melts at 660°C and vaporizes above 2000°C) and adheres to the film. The second method is used on the packaging of food products (really a great invention, a simple coating film can solve the problem of food preservation that cannot be directly exposed), a vacuum furnace is used when making رقائق الألومنيوم الشوكولاته film. Aluminum evaporates below to produce green aluminum atoms. Due to the presence of gas molecules, it is not easy to adhere to the substrate and will fall below or on both sides. في هذا الوقت, a vacuum furnace is used to evacuate, the gas molecules are reduced, and a large number of aluminum atoms can be attached to the substrate to form an aluminum film.

On the market now, ال ورق تغليف الشوكولاتة is mainly aluminum foil, some times also laminated with paper. The aluminum foil for chocolate packaging is soft, the barrier can keep chocolate inside to be packed safe. ومع ذلك, it must be noted that the aluminum foil is prone to cracks when folded or rubbed, resulting in a serious decrease in barrier properties. Once this phenomenon occurs in the chocolate storage or sales process, it cannot be remedied.