| 摘要 |
The present invention provides for an economical thermoplastic bag which may be employed to contain foods during storage and, most importantly, may be used to contain such foods during reheating preparatory to serving. The bag structures of the present invention comprise a two layer laminate structure, the inner bag layer, or that surface layer in contact with the foodstuffs, being formed from a thin film of polyester. The outer layer of the bag laminate, or that surface of the bag which comes into direct contact with the cooking or reheating vessel, comprises a polyacrylonitrile homopolymer. The polyacrylonitrile layer, having a melting or sticking temperature on the order of above 210 DEG C. is stable and will not stick to the vessel side walls while foodstuffs are being reheated therein. Obviously the bag containing foodstuffs is intended to be immersed in a fluid such as water during the reheating operation. Accordingly, the present invention provides laminar bags for the storage and containment of foodstuffs which may subsequently be reheated without first removing them from the bag. In a specific embodiment of the present invention, the bag is constructed from a two-ply laminate comprising an inner film layer of polyester and an outer layer of polyacrylonitrile homopolymer film adhered thereto.
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