Embedded oil absorbing cushion layer for french fry box: oil adsorption rate ≥ 93%
Embedded oil absorbing cushion layer for french fry box: technical analysis of oil adsorption rate ≥ 93%
In the fast food industry, the embedded oil absorbing cushion layer in French fry boxes has become a key technology for controlling oil intake and improving the health attributes of food. The cushion layer is made of high molecular weight polypropylene (PP) as the core material, combined with ultra-fine fiber weaving technology and surface hydrophobic treatment, achieving a breakthrough performance of oil adsorption rate ≥ 93%.
Material Innovation and Structural Optimization
The oil absorbing cushion layer adopts a double-layer composite structure: the surface layer is a woven fabric of nylon/polyester microfiber with a diameter of 2-10 μ m and a basis weight of 215g/m ². It is formed into a dense and smooth surface through hot pressing process, which not only prevents French fries from sticking but also reduces the air permeability resistance; The bottom layer is a porous oil absorbing particle layer containing 30% diatomaceous earth, with a basis weight of 90-360g/m ². The microporous structure of diatomaceous earth (pore size 5-30 μ m) is utilized to achieve rapid penetration and locking of oil. Experimental data shows that this structure achieves a cushion free degree of 550ml and an air permeability resistance of ≤ 28 seconds, meeting the JISP8117 standard.
Process breakthrough and performance verification
Three stage hot pressing technology is used in the production process: at a temperature of 80-100 ℃, a pressure of 0.1-5MPa is maintained for 30-180 seconds to form a chemical bond between the fiber layer and the particle layer, ensuring that the compressive strength of the cushion layer is ≥ 0.5MPa. In the simulated oil environment of French fries (180 ℃, 15 minutes) test, the oil absorption per unit area of the cushion layer reached 12.6g/cm ², which is 220% higher than that of traditional oil absorbing paper, and the residual oil content on the surface is ≤ 0.3mg/cm ². The actual application of a certain chain fast food brand shows that after using this cushion layer, the oil content of a single serving of French fries decreased to 8.2g, a decrease of 31% compared to the industry average.
Market application and environmental value
This technology has passed FDA food contact material certification and is compatible with 18 × 18cm standard french fry boxes, supporting commercial specifications of 500 sheets/pack. The core material has a recycling rate of 98%, and only 0.2% ash is produced during combustion treatment, which meets the EU EN13432 biodegradable standard. At present, enterprises such as Hengda New Materials have achieved large-scale production, with an annual production capacity exceeding 200 million pieces, covering 30% of the global fast food market and providing technical support for the industry's low-carbon transformation.
Zhejiang Dongou Printing Industry Co.,Ltd, the expert in French fried box production