剛才符合的師傅反饋，為什么水煮的產品比蒸煮的產品更容易出現符合食品包裝袋破包脫層的問題，今天我們來一起探討一下。

　　The feedback from the master who just met the requirements is why products boiled in water are more prone to food packaging bag breakage and delamination than those steamed. Today, let's explore together.

　　水煮的難點呢，不在于溫度，而是在于我們包裝材料，它是需要長時間的，在水域環境下要抵抗水的滲透和破壞，那么水分極易侵入到我們復合薄膜的層間。腹肌最薄弱的環節就是膠粘劑和油墨，一旦它們耐水解力不足，就會發生降解，極易出現脫層和破損的情況，尤其是這種含鋁膜或者是肚里的產品。

　　The difficulty of boiling water lies not in the temperature, but in our packaging materials. It requires a long time to resist water infiltration and damage in aquatic environments, making it easy for moisture to penetrate into the interlayer of our composite film. The weakest link of abdominal muscles is the adhesive and ink. Once their hydrolysis resistance is insufficient, they will degrade, making them prone to delamination and damage, especially for products containing aluminum film or in the stomach.

　　那么透明材料里面的話的這種鍍層的氧化鋁或者是涂層的高阻隔的材料都容易出現這種情況，我們想避免這個問題很簡單，我們注意這五點。第一點的話就是我們所選擇的膠粘劑一定要選擇耐水解的膠粘劑，第二就是選擇耐水解的油墨，必要的時候我們可以添加中水塑化劑來增加它的膠聯密度。

　　So in transparent materials, aluminum oxide coating or high barrier coating materials are prone to this situation. We want to avoid this problem very simply by paying attention to these five points. The first point is that we must choose adhesives that are resistant to hydrolysis. The second is to choose inks that are resistant to hydrolysis. If necessary, we can add water-based plasticizers to increase their bonding density.

　　抗水解的能力。那么普通的油墨，它在水煮的條件下比較容易被破壞，導致符合層間它剝離。第三點就是我們符合工藝方面的一個管控，我們要確保就要充分的干燥和完全固化。如果膠層內它有溶解殘留或者是固化不徹底，在水煮環境下，它會加速水解的反應。

　　The ability to resist hydrolysis. So ordinary ink is more easily damaged under boiling conditions, causing it to peel off between layers. The third point is that we have a process control in place, which requires sufficient drying and complete solidification. If there is residual dissolution or incomplete curing inside the adhesive layer, it will accelerate the hydrolysis reaction in a water boiling environment.

　　就會導致脫層的問題，所以我們要嚴格控制干燥溫度和排風，保證足夠的熟化的時間。第四點就是我們水煮的產品，它是在常壓的環境下，帶內的蒸汽膨脹，極易鼓包和漏裂，所以需要我們在織帶的過程中加寬封邊，選擇高韌性的基材。

　　This can lead to delamination issues, so we need to strictly control the drying temperature and exhaust to ensure sufficient curing time. The fourth point is the product we boil in water, which expands with steam under normal pressure and is prone to bulging and cracking. Therefore, we need to widen the edge sealing during the weaving process and choose a high toughness substrate.

　　像選擇尼龍和增韌的 pe，就是有這個原因。再有就是我們在阻隔層選擇上，如果說選擇的鍍層或者是涂層的阻隔材料，我們一定建議選擇高品質的油底涂膠的這類的產品，那么它的膠水和油墨以及層經的附著牢固性就比較好。

　　Choosing nylon and toughened PE is for this reason. Another thing is that when it comes to the selection of barrier layers, if we choose a coating or barrier material for a coating, we definitely recommend choosing high-quality products such as oil-based adhesives, which have better adhesion to the adhesive, ink, and layer.

　　尤其是水煮滅菌的時間過長，它袋子滲透。最后我們提到了食品廠，它用水煮方式的滅菌，那如果說遇到阻隔性材料不好的復合帶的話呢，那么內容物很容易氧化變顏色，所以我們建議使用阻隔性能比較高的高阻隔的涂層材料，它可以確保在高濕環境下阻隔性能穩定，容易衰減。

　　Especially if the sterilization time for boiling is too long, the bag will seep through. Finally, we mentioned the food factory, which uses water boiling for sterilization. If it encounters composite tapes with poor barrier materials, the contents are easily oxidized and discolored. Therefore, we recommend using high barrier coating materials with relatively high barrier properties, which can ensure stable barrier properties in high humidity environments and are prone to decay.

　　可以保持內容物的色澤，口感和香味可以提高我們食品的保質期，那么關于水煮的產品容易出現符合脫層的問題，您還有想補充的地方嗎？歡迎評論區留言，我們互動一下！

　　Maintaining the color, taste, and aroma of the contents can extend the shelf life of our food. However, do you have anything else to add regarding the issue of delamination in products boiled in water? Welcome to leave a comment in the comment section, let's interact!