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Core Advantages
Advantage 01 Oxygen Transmission Rate (OTR) Control The EVOH-based barrier layer maintains OTR below 1.0 cc/m²/24hr at 23°C, preserving juice color and vitamin C content for 12–18 months unopened.
Advantage 02 Acid Resistance The inner sealing layer uses modified polyethylene formulated for pH 3.0–4.5 environments, preventing layer delamination or seal weakening common with standard BIB films.
Advantage 03 Efficient Cube Utilization Empty BIB components reduce storage volume by up to 70% compared to glass bottles or aseptic cartons, lowering warehousing costs for juice packagers.
Advantage 04 Controlled Dispensing Without Oxidation The tap mechanism allows portioned dispensing while the bag collapses, eliminating air ingress and reducing enzymatic browning in apple juice and lycopene degradation in tomato juice.
Product Specifications
Application Scenarios
Technical Requirements & Handling Protocols
Common Issues & Corrective Actions
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Symptom: Tomato juice separation (clear liquid layer at bag bottom) Resolution: Gently rotate the box 180° twice before opening. Separation is normal for non-homogenized tomato juice; shaking is not required for applesauce-style products.
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Symptom: Brown discoloration in apple juice from opened bag after 10 days Resolution: Verify tap is fully closed between uses. For apple juice, post-opening shelf life is 14–21 days at 4°C. Reduce storage temperature or use 5L size for faster turnover.
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Symptom: Tap dripping after dispensing Resolution: Clean tap nozzle with hot water (60°C) to remove sugar crystallization from apple juice. For tomato juice, check for pulp residue — use a tap with larger 8 mm flow channel if pulp particle size exceeds 2 mm.
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Symptom: Box swelling during ambient storage Resolution: Indicates microbial growth. Discard immediately. For tomato juice (low acid, pH 4.4), ensure filling pH is below 4.2 and add citric acid if needed.
