The necessity of using aseptic packaging technology for food packaging
The articles are constantly contaminated by various microorganisms during production, packaging, transportation and storage, so that the articles carry a large variety of microorganisms. Although it can be sterilized by chemical, gas, high temperature, low temperature and other sterilization techniques. However, sterilization alone is not enough, as many items cannot always be stored in a sterilizing environment, especially certain foods, so aseptic packaging technology is widely used in food packaging. The so-called aseptic packaging technology is a packaging technique for filling and sealing in a sterile environment in the case where the packaged object, the packaging container or the material, and the packaging auxiliary device are aseptic. The main research object of aseptic packaging technology is the packaging of food and beverage, followed by the packaging of heat sensitive products (such as medicine). Aseptic packaging of food means that the sterilized food (such as beverages, dairy products, etc.) is packaged in a sterile environment and enclosed in a sterilized container, so as to be obtained without preservatives and without refrigeration. Shelf life. Here, the author only briefly talks about the application of aseptic packaging technology in food packaging.
As consumers demand higher requirements for food packaging preservation, improving food packaging to extend the freshness of food has become an important topic for many manufacturers. At present, aseptic packaging is the most popular in the food industry in various countries. Its application is not limited to juices and juice drinks, but also used to package milk, mineral water and wine. One-third of the beverages in the UK are used in aseptic packaging, and Canadian apple juice has been treated aseptically. Japan has developed a mineral-concentrated absorbent paper bag made of calcium phosphate, which is used to package foods such as vegetables and fruits, so that vegetables and fruits can be supplied with nutrients from mineral concentrates, absorb ethylene gas and carbon dioxide released from vegetables and fruits, and inhibit the decomposition of chlorophyll. Maintain freshness. The US market introduces fruit storage bags made of natural activated clay and polyethylene plastics. It is like a very fine filter screen. Gas and water vapor flow through the bags, which increases the shelf life of fruits and vegetables by more than 1 time, and the bags can be Reusable, easy to recycle, and the price is not higher than ordinary plastic bags.
Discovery of sterilization techniques and new technologies commonly used in packaging and packaging containers
1. Ultra-high temperature instantaneous sterilization technology
Ultra-high temperature instantaneous sterilization (UHT) is the purpose of sterilization by heating the food to a high temperature in an instant. The sterilization temperature of the UHT method is 135 ° C - 145 ° C, and the microbial spores can be completely killed in only 3 seconds - 5 seconds. The ultra-high temperature instantaneous sterilization method is further divided into a direct heating UHT method and an indirect heating UHT method.
2. Pasteurization technology
Pasteurization technology is to fill the food container and seal it in a packaging container, and keep the temperature below 100 ° C for a certain period of time to kill the bacteria in the packaging container. Pasteurization can kill most pathogenic bacteria, but the ability to kill non-pathogenic spoilage bacteria and their spores is not enough, if pasteurization is combined with other storage methods, such as refrigeration, freezing, deoxidation, packaging , can meet the requirements of a certain shelf life.
3. Ohmic sterilization technology
Ohmic sterilization is the direct introduction of current into the liquid containing particles through the electrodes, using the dielectric properties of the food itself to convert the electrical energy into heat to heat the food. APV UK has been researching ohmic UHT heat sterilization systems since the 1980s. It has developed commercial models from 75kw to 300kw and was approved and approved by the US Food and Drug Administration (FDA) in 1993. APV's ohmic UHT heat sterilization system can be used for the aseptic processing of high-acid foods with a size of 25mm or more, such as strawberry, kiwi and other fruits, or low-acid liquid foods. The ohmic heating UHT sterilization system has been widely used in Europe, the United States, and Japan.
4. Resistive heating UHT sterilization method
Resistive heating UHT sterilization is based on the free moisture of most prepared foods containing moderately dissolved salt ions. It has good conductivity. According to Ohm's law, the current can be heated through a continuous flow of material channels. The heating range is A direct heating ultra-high temperature sterilization system related to the uniformity of food conductivity and the residence time of food in an electric heater.
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