The Jis Z 1707 standard comprises several key components that ensure the quality and safety of compressed air:
For films used in shrink-wrapping, JIS Z 1707 provides guidelines on how much the material should contract when heat is applied, ensuring a snug, professional fit. Importance in Food Safety
The standard was first established on March 1, 1975. It was subsequently revised: jis z 1707
Precise measurement is required, often using equipment like digital calipers as specified in related standards like JIS B 7507 Barrier Properties: The standard references methods for testing Water Vapor Transmission Rate (WVTR)
JIS Z 1707 aims to provide guidance and specifications for designing VDT workstations and the surrounding visual environment so as to: The Jis Z 1707 standard comprises several key
JIS Z 1707, titled ("食品包装用プラスチックフィルム通則" in Japanese), was first established on March 1, 1975 . It has been revised several times to keep pace with technological advancements and changes in the food industry, with notable revisions occurring on December 1, 1995 , September 20, 1997 , and most recently, January 21, 2019 when the 2019 edition was released.
Food packaging must endure significant tension during manufacturing. The tensile property testing follows standard guidelines (often drawing from JIS K 7127 / ISO 527 ): It has been revised several times to keep
The standard sets criteria for the . A good food packaging film must prevent moisture from entering or leaving the package, with many applications requiring a low WVTR (often cited around or below 168 g/m²/24h for certain applications) to ensure food stability. Importance of JIS Z 1707 in the Food Industry Compliance with JIS Z 1707 is critical for:
Most automated distribution pouch failures stem from structural weakness at the thermal weld zone. This metric evaluates the force threshold required to split the fused layers under uniform tension. 3. Piercing and Impact Resistance
Her boss said, “Just use thicker film.” But thicker meant more plastic, higher cost, more waste.