Stock material or miscellaneous articles – Hollow or container type article – Shrinkable or shrunk
Reexamination Certificate
2001-10-01
2003-09-30
Tarazano, D. Lawrence (Department: 1773)
Stock material or miscellaneous articles
Hollow or container type article
Shrinkable or shrunk
C428S035400, C428S036700, C428S516000, C428S518000, C428S520000
Reexamination Certificate
active
06627274
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to multilayer heat shrinkable film.
This invention has particular application to such films for use in packaging or foods such as meat, poultry and the like. However, it is envisaged that films in accordance with the present invention may find use in other packaging applications such as packaging for curable putties and sealants.
BACKGROUND OF THE INVENTION
Primal meat cuts are generally smaller than a side of beef, but larger than the ultimate cut sold to the retail consumer. Primal cuts are prepared at the slaughter house and shipped to retail meat stores or restaurants where they are butchered into smaller cuts of meat commonly referred to as sub-primal meat cuts. Sub-primal cuts, however, may also be prepared at the slaughterhouse.
Primal and sub-primal cuts are packaged to minimize air (i.e. oxygen) exposure and prevent meat spoilage and discoloration during shipping and handling. One common way to package primal and sub-primal cuts and protect them from the adverse effects of air is to shrink package the cuts in a film having good oxygen barrier properties. For example, a multilayer film having a barrier layer containing polyvinylidene chloride (PVDC) is a well-known packaging material. PVDC is known to have excellent oxygen barrier properties. The other layers of the multilayer film function to protect the PVDC layer and provide the requisite low temperature and abrasion resistance properties, which the PVDC layer lacks. There are other types of biaxially oriented heat shrinkable multilayer films, which do not require oxygen barrier properties, for example films to be used for shrink wrapping poultry.
Shrinkage properties may be produced in a film by biaxially stretching the film in the machine and transverse direction. The resulting film will heat shrink within a specified range of percentages such as from about 20 to about 50 percent at about 90° C.
Multilayer heat shrinkable film may also be formed into packaging bags. Bags are generally made by transversely sealing a tubular stock of multilayer film and cutting or splitting the tube, or by superimposing flat sheets of multilayer film and sealing on three sides, or by end folding flat sheets and sealing the two sides. A common type of seal used in manufacturing bags is a hot bar seal. The adjacent thermoplastic layers, referred to as the inner layers, are sealed together by application of heat and pressure across the area to be sealed, using contact with opposing bars of which at least one is heated to cause the adjacent layers to fusion bond. Bags manufactured from a tube stock generally require one hot bar seal transverse to the tube. This seal is also referred to as a bottom seal. Once the bottom seal is applied, the tube stock is transversely cut to form the mouth of the bag. The strength of seals may be measured by determining the time for a seal to fail when under certain conditions. For example, the seal is immersed in hot water at 95° C. and the hot water seal strength (“HWSS”) may be measured by a test such as that described as the “restrained shrinkage-seal strength test” in Funderburk et al U.S. Pat. No 3,900,635.
Once meat or poultry is inserted into the bag, the package is evacuated and the bag mouth must be sealed. At one time, the standard method for sealing a bag was to fasten a clip around the mouth of the bag. Today, impulse heat sealing techniques are employed to seal the bag mouth. In general, a bag mouth is impulse sealed by application of heat and pressure using opposing bars. At least one of the bars has a covered wire or ribbon through which electric current is passed for a very brief time period (hence the name “impulse”) to cause the adjacent film layers to fusion bond. Following the impulse of heat the bars are cooled while continuing to hold the bag inner surfaces together to achieve adequate seal strength.
One problem with impulse heat sealing is that the film in the seal area often becomes extruded during sealing. This elongation of the product results in thinning of the film and in an extreme situation severing of the thinned film. The latter is known as burn-through. One solution to this “burn-through” problem is to irradiate the film prior to manufacture of the bag.
Irradiation of a multilayer film causes the various irradiated layers in the film to cross-link. Under controlled conditions, cross-linking by irradiation not only provides a higher temperature impulse heat sealing range, but also enhances the puncture resistance of the film. Under controlled conditions, polymeric multilayer films can be irradiated to produce a cross-linked product having greater puncture resistance characteristics and other enhancements. However, exposure to irradiation also causes a reduction of heat sealability in other layers at conventional temperatures, pressures and times using typical heat sealing equipment thereby resulting in poor bottom and edge seals in bags made from the film.
The equipment to irradiate the film is highly expensive, is costly to operate, increases the product cost, and usually requires an added step in the production operation.
Unfortunately, not all cross-linked thermoplastic films are easy to melt, making it difficult for food packagers to achieve strong seals, particularly by impulse sealing the bag mouths after filling with meat or poultry. All of the bag seals (including both the sealed bottom as for example made by the bag manufacturers with a hot bar and the impulse-sealed bag mouth by the food processor) must maintain their integrity when the food-containing package is immersed in hot water to shrink the film against the packaged food.
Prior art films typically used have the composition of the inner and outer layers with the same melting point and essentially the same polymers. It was found that if the inner and outer layers are not of similar composition the secondary bubble may not be stable during the biorientation step and the film would tend to curl inward or outward because the shrink of the inner and outer layers is not balanced. In other words, it a high shrinkage resin in the inner layer is combined with a low shrink outer layer or vice versa the resultant film will curl or roll up and not be able to be fabricated into bags.
Generally higher melting point resins do not have the same shrinkage as the lower melting point resins, hence the practice to use the same resins in the inner and outer layers and enhance the sealability of the film by cross-linking.
In spite of this generalization, there are films, such as Krehalon ML 40 and Vector 6 respectively made by Krehalon of Netherlands and Gunze of Japan, which include an outer layer having a higher melting point than the heat sealing inner layer. Krehalon ML 40 has a polyester outer layer, a polyethylene inner layer and core layers of polyamide and ethylene vinyl alcohol. Vector 6 has a polyamide outer layer and a polyethylene inner layer. However, polyesters and polyamides are very expensive and can limit the shrink of the film. This is seen in the cases of Krehalon ML 40 and Vector 6 which respectively have film shrink of 29/33% and 26/28% in the machine direction/ transverse direction (MD/TD).
SUMMARY OF THE INVENTION
This invention in one aspect resides broadly in a multilayer heat shrinkable film including an outer layer and a heat sealable inner layer, wherein said outer layer has a melting point at least 20° C. higher than said inner layer and said layers have substantially balanced shrinkage, and wherein said film shrinks at least 35% in at least one of machine and transverse directions by measuring unrestrained shrink of the stretched film at 90° C. for five seconds, or equivalent shrinkage thereof.
More suitably, the film shrinks at least 40% in at least one of machine and transverse directions by measuring unrestrained shrink of the stretched film at 90° C. for five seconds, or equivalent shrinkage thereof.
By “substantially balanced shrinkage” it is meant that the inner and outer layers are compatible in shrink such that the composite structure of the fi
Ginossatis Stamatis
Hestbech Jens
Corless Peter F.
Edwards & Angell LLP
O'Day Christine C.
Sporos SA
Tarazano D. Lawrence
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