New trends in food packaging technology in the United States and Japan
at present, countries all over the world attach great importance to food preservation technology. Showa chemical company of Japan is developing a variety of fresh-keeping materials, one of which can last for more than 50 years is to infiltrate a mineral concentrate with phosphoric acid as raw material into absorbent paper bags, and use this paper container to pack vegetables and fruits. During transportation, vegetables and fruits can get nutrition from the mineral concentrate. The company also developed a high-purity calcium phosphate film mixed with polyethylene film with Asahi nitrate subsidiary. Practice has proved that calcium phosphate can absorb ethylene and carbon dioxide gas, inhibit the decomposition of chlorophyll and maintain freshness
recently, a kind of quick cooked food packaging that can avoid soaking food with water vapor when heated has been listed in Japan. The packaging material is composed of polypropylene film, polyethylene film, paper, aluminum foil and other multilayer materials. When heated, the water vapor will condense on the surface of the film and then be absorbed by the paper, so as to achieve the purpose of avoiding soaking food
aseptic food packaging, which is the most popular in the world, has been applied not only to fruit juice and fruit juice drinks, but also to milk, mineral water and wine. Experts believe that the development and use of sterile packaging is more appropriate in developing countries due to the limitations of refrigeration equipment, means of transport and storage facilities
there are also many gratifying achievements in the research and development of edible packaging film. The cereal film developed by cremson University of South Carolina in the United States uses corn, soybean and wheat as raw materials to make corn protein into paper, which can be used for packaging sausage and other food. After use, it can be used for poultry or as fertilizer. Us "Natick" "The developed collagen film is made of animal protein collagen, which has the characteristics of high strength, water resistance and good performance of isolating water vapor. It can be dissolved during thawing and cooking, and can be used to package meat food without changing its flavor. The film developed by some fiber-making companies in Mitsubishi man test area 3 in Japan is made of natural polysaccharides extracted from red algae, which is translucent, tough and has good heat sealing performance.
in addition, there are some The types of edible protein films, such as milk protein film, casein white film, corn gliadin film, and the newly developed edible packaging with antibacterial function, such as adding bacteriostatic components such as lysozyme in corn gliadin or soybean protein single film, can control the growth of pathogenic bacteria in food and food corruption caused by microorganisms
in the printing of food packaging materials, the flexographic printing technology is adopted. This pollution-free printing technology has the characteristics of no benzene and heavy metals, non-toxic and tasteless products, no @8 toxic gas emission, no odor residue when the maximum value is stored, etc. At present, 80% of product packages in the United States use this printing technology
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