In previous news we shared the market for retort pouch ,now the requirement for retort pouch is highly rised .In today's life ready to go products are become the trends .

The most common ways on heating the ready to go food are retort and poach ,what's the difference for these two ways ? Here we have a close look .

Firstly, The purpose of steaming and boiling water is different Steaming is a method of cooking ingredients in a steam environment. The purpose is to heat the ingredients and keep their nutrients and taste. The purpose of boiling water is to heat the water to boiling and turn the food to hot . 

Secondly , The heating methods of steaming and boiling water are different .In steaming method the ingredients are indirectly heated. Boiling water is to heat the water directly, so tso the thermal effects produced are also different.

Thirdly ,The thermal effects of steaming and boiling water are different .The thermal effect of steaming heating effect is relatively mild. The thermal effect of boiling water is to gradually increase the water temperature and then reach 100℃ to boil, so its heating effect is relatively strong. The thermal effects of these two methods are different, so they are suitable for different ingredients.

Forth ,Steaming and boiling are suitable for different ingredients .Steaming is suitable for a variety of ingredients including vegetables, rice, fish, meat, etc., and can maintain the original flavor and nutritional content of the ingredients. Boiling water is suitable for hot drinks, cooking noodles, boiling soup, etc. Different heating methods and thermal effects make the ingredients suitable for steaming and boiling water very different.

Knowing the difference of steaming and pach it will be better help us understand why some retort pouch perform well in 121℃ ,but become delaminating during low tempertature of poaching .

Aluminium is a metal material ,the elasticity modulus and hot shrinkage is different with other films .Actually poaching environment is more complicated than steaming .

After poaching the bags are at a weakness state ,the water vapour 's penetrate will destroy the structure for glue ,and aluminium is bibulus so the water vapour can enter the layer structure from aluminium ,it make aluminium and VMPET delaminating .

How to solve this issue ?

The common ways is to use chemical aluminium ,the cost is high and technology also difficult .

Another way is to use reinforced aluminium ,before VMPET add a base layer glue but because the base glue do not have engough temperature withstand ,the aluminium layer will be oxidation ,or become black or even disappear .This is because water and aluminium hydrolyze became oxidate aluminium .

So for 90-100℃ poaching do not use reinforced aluminium ,it need to be chemical aluminium ,withstand high temperature .

Except for this we have to also pay much attention on below condition :

• Glue -Retort glue may not suitable for poaching 

• Film option

• Technology control -Corana value ,glue quantity ,residule solvent 

Ripening is a main process ,it can be 48 hours ,72 hours or 96 hours depending on the performance of glue and the reaction line of glue to design ripening temperature and time .

Ecopack provide you widely choice on retort pouch and cooking bags ,design based on your requirement .You can choose Aluminium retort pouch or VMPET cooking bag and co-extruded vacuum cooking bag .

Welcome to contact us for a solution designed uniquely for  you !