The hottest new century, new packaging, new functi

2022-08-08
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With the development of social economy and the improvement of people's quality of life, nutrition, hygiene, safety, convenience and multi-level have become the consumption demand of modern people for food. Food cannot be separated from packaging, and the quality of packaging directly affects the quality, grade and market sales of food. In recent years, a number of new food packaging products with unique functions and diverse varieties have been developed at home and abroad, which are refreshing and deeply favored by consumers and concerned by the packaging industry

I. fresh keeping packaging

in the process of food circulation and consumption, ensuring the freshness, delicacy and stable quality of food is the primary function of food packaging. The application of new preservation technologies and materials has greatly extended the shelf life and shelf life of food

American researchers put a plastic film containing a chemical called ammosorb into the food packaging bag, which can remove the oxygen in the packaging and keep the packaged food from deterioration for a long time. The chemical substance is in a dormant state until it is irradiated by special light waves. When exposed to special light waves, the chemical action begins to appear. That is to say, when packaging food, there is no need to carry out complex deaeration treatment, as long as the last process of food packaging is irradiated by special light waves

German scientists have recently invented a kind of plastic film "dyed" by chlorophyll. Most green fruits and vegetables contain a large amount of chlorophyll, which will undergo photosensitive oxidation reaction under light irradiation, decompose the energy in the food, and lead to food decay. The plastic film is "dyed" with chlorophyll in a special way. After this treatment, the film can be used to package food, which can effectively "intercept" the light that causes food decay, thus greatly extending the fresh-keeping period of food

Russian experts added dehydrated Acidifiers, a variety of mineral salts and enzymes to the polymer of packaging materials. The surface of the packaging bag rich in these substances can absorb the excess water in the packaged food, kill bacteria, and improve the internal environment of the packaging bag. At the same time, the enzymes in the additives can also regulate the smell of food and create a living space for the nutrients in food

a Japanese chemical industry company has successfully developed an antibacterial plastic packaging material, which is made of synthetic materials such as fibrotic plastic and polypropylene mixed with an antibacterial agent for food film. It can prevent the reproduction of microorganisms and bacteria, prevent the deterioration of the food, cosmetics or drugs contained, and greatly extend the shelf life

another Japanese company produced a new type of packaging paper that can prevent food from mildew and deterioration for a long time without damaging food flavor. The paper is made by dissolving the special monoglyceride with its compounds, dissolving it as an effective component in the aqueous solution of water and ethanol, then spraying or soaking it on the paper, and finally heating and drying it. It can be used to pack all kinds of food. The company also manufactures a kind of anticorrosive paper that can be used for food packaging. The preparation method is as follows: first immerse the base paper in an ethanol solution containing 20% succinic acid, 33% sodium succinate and 0.07% Sorbus, and then dry it. The food packed with brine with this paper can be stored at 38 ℃ for 3 weeks without deterioration

second, edible packaging

this is a food packaging made of digestible edible protein, fat and starch, which does not affect the flavor of the packaged food. After completing the packaging function, the packaging can be used for food or animal feed, so as not to cause environmental pollution

the cereal film developed by Clemson University in the United States uses corn, soybean and wheat as raw materials, and the extracted plant protein is processed into a film, which can not only maintain moisture, but also has good moisture and oxygen resistance, and has certain antibacterial properties. It is suitable for the packaging of sausage and other foods, and can be used for poultry consumption or as fertilizer after use

the collagen film developed by Natick company in the United States is made of animal protein collagen, which has the characteristics of high strength, good water resistance and oxygen permeability. It can be dissolved and eaten during thawing and cooking. It is used to package meat food without changing its flavor

the U.S. Bureau of agricultural research combined a chitosan extracted from shellfish with lauric acid, the preparation work of the national graphene, rare earth functional materials and other manufacturing innovation center, which was launched in the month of 12 carbon atoms, to produce an edible film. This transparent film ensures the stability and reliability of the product, and can be used for the packaging of peeled or sliced fruits, with a thickness of 0 3mm, which can not only achieve the purpose of keeping fresh, but also is not easy to be perceived by consumers, and can be eaten together with fruits

the Queensland potato chip container company in Australia has developed an edible container for potato chips. The taste of the container is not inferior to that of the potato chips. People can also eat this kind of container after eating the potato chips in full. The company also uses the developed equipment to manufacture edible hamburger boxes, containers for meat and eggs and other products

in Japan, after the development of edible rice paper, people have used deacetylated chitosan extracted from shellfish to produce an edible packaging paper. This paper can be used to package fast-food noodles, condiments, etc., which can be directly put into the pot for cooking without removing the packaging bag

III. irradiation packaging

irradiation of packaged food with ionizing rays generated by nuclear technology can effectively inhibit or eliminate bacteria, fungi and many microorganisms in food, so as to maintain the original quality, flavor and nutritional value of food

the storage period of sealed fruits, vegetables and fish meat at room temperature is significantly prolonged due to the inhibition of microbial communities and the maturation process after irradiation with a specified dose of radiation. Tomatoes irradiated with 4000 Gy gamma rays can be stored for 30 days at 8 ℃. Under the preparation of the guidelines for the construction of a new urbanization standard system proposed by the low vacuum (PA) ring National Standards Committee, beef or pork semi-finished products packaged in polymer packaging bags and irradiated with gamma rays with doses of 4000 and 6000 Gy can be stored at ℃ for 40 days and 60 days respectively

compared with heating sterilization and cold storage, radiation packaging has food characteristics, can be kept intact for a long time, and there is no chemical carcinogen residue; New packaging can be adopted and packaged food can be directly irradiated; It has the advantages of automatic production. Research shows that as long as the irradiation dose does not exceed 10000 Gy, there is no adverse effect on any food, and the safety of human body can be guaranteed. China has built a scientific and safe Irradiation Center, and the irradiation technology has reached the world advanced level. In the new century, irradiation packaging in China will get new and greater development

IV. modified atmosphere packaging

a modified atmosphere packaging bag for fruit and vegetable food packaging has appeared in the European market in recent years. The combination ratio of oxygen, carbon dioxide and nitrogen in this high oxygen spontaneous modified atmosphere packaging bag can be adjusted according to the physiological characteristics of different fruits and vegetables, such as% oxygen and% carbon dioxide for perishable fruits and vegetables. This kind of package can inhibit enzyme activity and prevent browning of fruits and vegetables; Prevent fermentation caused by anaerobic respiration and maintain the quality of fruit and vegetable food; It can effectively inhibit the growth of aerobic and anaerobic microorganisms and prevent decay. Fresh mushrooms are packed in high oxygen regulated packaging bags, and the shelf life can reach 8 days at 8 ℃

v. microwave packaging

the number of families using microwave ovens in European and American countries has reached 90%. The development of microwave packaging is a new trend in food packaging in these countries. Sprinter, a Swedish company, produces a flat disc microwave packaging. The package is made of C-PET material, with pet lining, multi-layer composite, and reinforced ribs. The food with this package can be directly baked in the microwave oven after being taken out of the refrigerator, and can withstand the high temperature of 230 ℃. Because the packaging made of aluminum foil and some plastic composite materials has the disadvantages of opaque, not easy to recycle, and can not be used for microwave processing, the SiOx plated material researched and developed in recent years can be used as a substitute. SiOx is a layer of silicon oxide plated on pet, PA, PP and other substrates. This coating has high barrier, high microwave permeability and transparency. It can be used for food soft packaging such as high-temperature cooking and microwave processing, and can also be made into packaging containers for beverages and edible oils. SiOx coating cost is high, and the mass production technology is not perfect, But Michael Li, mechanical design manager of Xiaomi technology, said: "In the process of project research and development, due to its special advantages, it will become an important packaging material in this century.

VI. anti counterfeiting packaging

Sichuan Haodong High Tech Co., Ltd. recently successfully developed a novel anti-counterfeiting packaging film. The advantage of this anti-counterfeiting packaging film is that it is colorless and transparent, and will not affect the patterns on the packaging bags, cartons, iron boxes and glass bottles of goods. Under light, it can obviously The laser holographic patterns and words that cannot be counterfeited are displayed. If it is used in the automatic packaging production line of commodities, the overall anti-counterfeiting effect of commodities will be more ideal. This novel anti-counterfeiting packaging film is a colorless plastic film with a thickness of microns. On the film, there are concave convex indentation patterns and words with different depths, as well as two-dimensional and three-dimensional geometric figures, which are embossed on the metal plate specially made by laser holography, with a strong sense of three-dimensional and clear layers. The concave convex indentation depth is generally 0 Microns

VII. Warning packaging

this kind of packaging can remind people whether the food is spoiled. The packaging bag is composed of three separation layers: the inner layer is a porous seepage layer, which is in direct contact with food. If the food is infected with some bacteria that can cause disease, these bacteria can pass through the porous seepage layer and reach the middle layer. The middle layer contains a nutritious gel, and bacteria can react with an antibody in the gel to change the color. Then the bacteria will enter the outermost layer, interact with another antibody on its surface, and spread out in the shape of X, so that the eater can find that the food has gone bad

Rooney, an Australian packaging materials expert, has developed a new type of electronic warning packaging. When perishable food is heated at high temperature, and its quality can no longer be guaranteed, the sensor strip on the packaging will change color, and the electronic chip will give an alarm. Electronic packaging technology can also help food exporters who lack fresh-keeping measures. Manufacturers can track and monitor the temperature changes of food transported overseas through satellites, so that their products can be safely exported abroad

VIII. Hot and cold packaging

self heating or self cooling cans produced by Japanese food manufacturers are mainly used for the packaging of coffee, thick soup, rice porridge, noodles, sausage, rice wine and beverages, and have been mass produced and put on the market. This kind of can is made of composite plastic or aluminum, with food or beverage in the upper part and heating or cooling device at the bottom. Its heating is achieved by mixing water with quicklime to produce heat; Refrigeration is obtained by the chemical reaction between water and ammonium nitrate or ammonium chloride

IX. heat resistant packaging

a Japanese plastic company recently developed a new type of heat-resistant plastic packaging material for packaging fast food, with a deformation temperature of more than 280 ℃. When the instant noodles are filled with this material and washed into boiling water, the packaging box will not deform and can completely maintain the flavor of fast food

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