Introduction
Hot Filling BIB Packaging is used for products like sauces, fruit juices, and concentrates, where heat is used as the primary method of sterilization or pasteurization. Suzhou Jingle Packaging's hot-fill bags utilize a heat-stable inner layer (often polypropylene or specialized high-melting point PE) and reinforced seals to withstand filling temperatures up to 95℃. The bag's structure prevents seal failure and film distortion during the thermal stress of the process.
The heat of the product sterilizes the inside of the bag and the fitment, allowing for ambient distribution of non-aseptic products.
Specification
| Temperature Range |
Suitable for filling temperatures from 65℃ up to 95℃ |
| Inner Layer Material |
High-melting point co-polymer (e.g., PP or specialized PE) |
| Sealing Quality |
Enhanced seal strength and thermal stability to prevent creep or failure |
| Fitment Type |
Standard or Aseptic fitments (Must be heat-stable) |
| Cooling Requirement |
Outer box or packaging must allow for safe, rapid cooling post-fill |
Logistics & Global Compatibility
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Global Acceptance: Hot filling is a globally recognized preservation method for acidic foods.
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Supply Chain Versatility: Suitable for long-distance transport provided the bag has the necessary O₂ barrier (e.g., EVOH or Foil).
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Material Compliance: All heat-stable materials meet stringent FDA and EU food contact requirements.
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Temperature Testing: Bags are vigorously tested to ensure seal integrity is maintained even after rapid temperature reduction post-filling.
FAQ
- Q: Can a standard PE bag be hot-filled?
- A: No. Standard PE bags will soften, warp, and their seals may fail at temperatures above 65℃. Specialized material is mandatory for hot filling.
- Q: How quickly must the hot-filled product be cooled?
- A: Rapid cooling is essential, both to stop cooking the product and to reduce pressure on the seals. Forced-air or cold-water tunnel cooling is typically used.
- Q: Does the hot-fill process require a barrier bag?
- A: Yes, unless the product is consumed immediately. If ambient shelf life is required, an EVOH or Foil barrier is needed to protect the product from subsequent O₂ ingress.
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