Research and development of the hottest food packa

2022-08-22
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Research and development of food packaging materials and storage technology

plastic products born from the development of industry are widely used in food packaging and preservation because of their low price, stable nature and excellent quality. However, plastic packaging, abandoned in the environment after use, is not easy to decompose and rot, which can cause "white" pollution. Some plastic food packaging is easy to produce harmful gases and odors, and also has a certain toxic effect on human body. In the past, the inner packaging used for candy in food production was glutinous rice paper, which had poor strength, toughness and tensile strength, high crushing rate and cost, while the inner packaging of all kinds of preserved fruits, preserves and cakes was mostly inedible, opaque, neither beautiful nor economical. In order to make candy, preserved fruits, cakes and other foods have a kind of beautiful, economic, safe and edible inner packaging materials, new paper or other edible packaging came into being

food researchers at home and abroad have gradually focused on edible packaging films and developed many edible packaging films with different functions. Such as soybean protein edible packaging film, chitosan edible film, protein, fatty acid, starch composite edible packaging film, water-resistant protein film, edible packaging paper with soybean residue as raw material, edible packaging container, corn protein packaging film, coated paper, insect film or protein coated packaging paper or container paper, corn starch sodium alginate or chitosan composite packaging film, paper, Bio glue coated wrapping paper, etc

edible food packaging film edible film can be eaten together with its packaged food, and has certain nutritional value. Some can be digested by the human body, and some edible films themselves also have health care effects on the human body. It can be used for small amount of food packaging, single food packaging, direct contact with food, to prevent the possibility of food being contaminated again

some flavoring agents, colorants, nutritional enhancers, etc. can be added in the production of edible film to improve food quality and sensory performance and enhance people's appetite. And edible film can be very convenient as the microencapsulation of food flavor agents, fermentation agents and food quality pigments, and effectively control the addition, release and stability of these preparations. Edible film can also be used as a carrier of preservatives and antioxidants, controlling the diffusion speed of them into the food on the surface of food, which is conducive to reducing the amount of these additives. The edible film can also be added to the internal interface of heterogeneous food to prevent the migration of water and solute between food components from causing food deterioration or affecting food quality. Edible film can also be used as coating film for microwave, baking, fried food, etc. At the same time, the edible film is a degradable film. If it is not eaten, it can still be degraded by microorganisms in the environment and will not cause environmental pollution. Nowadays, the United States, Japan and other countries have successively developed many edible packaging films and biodegradable films. China has also developed sugar quality double-layer edible film and edible packaging film pullulan, etc

food storage technology fruits and vegetables are agricultural products second only to grain in the world, while China is a large fruit and vegetable production country with a long history of cultivation. It is the birthplace of many fruits and vegetables in the world and can be called "the mother of the world garden". Because fruits and vegetables are rich in carbohydrates, vitamins, inorganic salts, proteins and fats, they are a very important source of nutrition. At the same time, they have special functions in the human body, such as oxidation resistance, in vivo defense, anti allergy, blood pressure regulation and so on. However, the production of fruits and vegetables is often restricted by nature, with obvious seasonality and regionality. According to incomplete statistics, due to improper preservation, packaging and treatment of fruits and vegetables after picking, poor storage, transportation, marketing and preservation technology, serious shortage of refrigeration facilities and low marketing capacity, the loss of fruits and vegetables after picking is as high as 20% - 30%, while the index of FAO is only 5%. After joining WT0, the planting, production and processing system of fruits and vegetables in China has been greatly impacted and challenged. Therefore, the development of newer and better packaging materials and packaging technology for fruits and vegetables has become a concern of Chinese scientific researchers

in recent years, a variety of fruits and vegetables have been developed at home and abroad. Generally, users of iron and steel enterprises choose single space structure non chemical fresh-keeping technologies, such as: cold storage and fresh-keeping technology, controlled atmosphere storage, decompression storage and fresh-keeping technology, radiation treatment storage and fresh-keeping technology, electrostatic field treatment storage and fresh-keeping technology, coating storage and fresh-keeping technology, ozone treatment storage and fresh-keeping technology, biological control storage and fresh-keeping technology Gene regulation storage and preservation technology, natural preservative storage and preservation technology, etc. The fruits and vegetables treated by these new technologies not only maintain the freshness and quality of the fruits and vegetables themselves, but also inhibit the growth and reproduction of microorganisms and the physiological activities of the fruits and vegetables themselves, so as to truly meet people's requirements for health

in 1997, Baotou Institute of new agricultural technology in Inner Mongolia launched the world's first 2000 ton industrialized vacuum storage system and device application technology. Radiation preservation is a cutting-edge technology in the field of preservation. At present, there are more than 100 food radiators in China. Some achievements have been made in Shanghai, Sichuan, Beijing, Jilin, Tianjin and other places, and the largest radiation base in China has been built in Shanghai

food storage, packaging and transportation technology

edible packaging is the main trend of the development of new technologies in the world food industry. It has been involved in a wide range of application fields, such as casing, fruit wax, sugar coating, glutinous rice paper, ice coating, tablet coating and so on. Because edible packaging has various functions, is harmless to the environment, is convenient to obtain materials, and is edible, developed countries are competing to research and develop, and new products and technologies continue to emerge, with broad prospects for development. Vigorously developing means developing new materials that are easy to process, recycle and degrade on the basis of different fixtures, eliminating backward materials, increasing attention to environmental protection, and selecting pollution-free and renewable materials. We should not only consider the quality, function and cost of packaging, but also consider the impact on the environment in the whole process from materials to processing, use and waste, so as to maximize the utilization of materials and energy, Reduce the impact of packaging on the environment to the lowest point or zero. 2. What are the precautions for the operation of the hydraulic universal testing machine? Dirt. At present, there are two research trends of multifunctional edible containers, one is starch + protein materials, and the other is cellulose + protein materials

development prospect of new food materials

with the development of science and technology, people have higher and higher requirements for food health, safety and hygiene. The development of new materials, new technologies and new processes in the storage, packaging and transportation of food has become a key factor affecting the competitiveness of the food industry

source: value China

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