Many housewives use a film for packing food products. It can wrap meat, fish, mushrooms, sausages and bakery products, hard cheeses, greens, vegetables and fruits. This package has many advantages over traditional cellophane. Let's learn more about the food film, its practical application and useful properties.
Properties of packaging food film
The film for food packaging has not deserved such popularity because it:
- helps to preserve the presentation for a long time;
- protects it from "winding" and drying;
- It is very convenient to handle, because it is easily unwound and securely fixed.
Such a film can be made of polyethylene (PE) or polyvinyl chloride (PVC). The latter material involves the packaging of products for a long period of storage. PVC has an amazing property of letting oxygen inside the film, exposing moisture and carbon dioxide to the outside. Due to this microstructure of the film, products (particularly bakery) can be packaged hot, and condensation will not form on the inside of the film.
As for polyethylene film, it is usually cheaper and is suitable only for short-term storage, since it protects only against moisture and foreign smells from the outside. In addition, the film gives products, especially fresh vegetables and fruits, a more presentable appearance and shine.
A heat-resistant and frost-resistant food film is made of a polyolefin. It is more dense and elastic. This film can be used to freeze food in the chamber and to prepare food in a microwave oven . If you doubt whether it is possible to heat food film, be aware: this moment must be indicated on the package, as well as the maximum temperature of heating. Of course, all these types of film are disposable and are designed, respectively, for only one use. Food shrink film is used not only in everyday life, but also in trade enterprises, in the sphere of public catering, in the food industry, etc.