As people's consumption levels increase, the demand for fresh products continues to increase. Although domestic cold-chain logistics is increasingly perfect, there is a gap compared to developed countries. The corruption rate of developed countries' fruits and vegetables is about 5%, while our country’s fresh The product loss is very serious, and the corruption rate of fruits and vegetables is up to 20%. However, with the newness of food packaging materials and packaging technology, not only the freshness of foods is guaranteed, but also the shelf life is greatly extended, which brings opportunities for the development of the industry.
New packaging materials and packaging technology ensure food freshness
New anti-mildew film
Recently, Changde Jinde New Material Company, Harbin Institute of Technology, and other food and beverage (agricultural and sideline products) series of anti-mildew anti-mildew film development and industrialization were unanimously approved by the Hunan Provincial Food Science and Technology Society.
The author was informed that the new anti-mildew film is produced through the combination of coating technology and anti-mildew technology. The high barrier coating can effectively block the humidity and oxygen, greatly extend the shelf life of the food, and ensure the freshness of the food. In addition, the preservation effect of the cling film on food is usually more than 2 times that of traditional materials, and the anti-mold effect is far more than 50%. The freshness preservation technology approaches the level of food preservation in developed countries in Europe and America.
Paint preservation fresh cut fruits and vegetables
As the consumer market upgrades, people’s quality requirements for fruits and vegetables continue to increase, which in turn drives the development of fresh-cut fruit and vegetable markets. However, because fresh-cut fruits and vegetables can damage more tissues of fruits and vegetables, it is more prone to deterioration than whole fruits and vegetables. Shorter shelf life.
Currently, food scientists have done a lot of research to improve the quality of fresh-cut fruits and vegetables and extend the shelf life of fresh-cut fruits and vegetables. Among them, paint preservation technology is a new type of fresh-keeping technology that can not only maintain the quality of fresh-cut fruits and vegetables, but also extend the The shelf life of fresh cut fruits and vegetables is convenient and safe, so it has attracted the attention of the food industry.
Vacuum skin packaging
Nowadays, with the rapid development of the fresh market, different and past fresh foods and ordinary atmosphere-modified packaging, skin-fitting packaging not only lengthens the freshness period, but also effectively preserves the high-quality appearance of the ingredients themselves. The author was informed that Cainiaosheng A large number of freshly-imported beef imported from Australia are delivered to consumers in the state of cold meat. One of the most important reasons for this is the application of 'body-packing' technology.
According to industry sources, with skin-packed products, the film is completely wrapped around the food to form a vacuum-like environment, but it is more effective than vacuum packaging to isolate air and bacteria. Although body-pack packaging costs a lot, But in some high value-added meat, seafood and other frozen fresh products began to use. It is expected that in the future in fresh food, the application of body packaging will be more and more.
Online aseptic heat pack
It is reported that Shaanxi Daxue Hot Packing Food Science and Technology Company has successfully developed the patented technology and equipment for 'on-line aseptic hot-packaging' food preservation, which will promote the industrialization of normal-temperature food preservation at main foodstuffs, standardize production, and ensure food safety. The technology and equipment will Play an important role.
According to relevant personnel, 'on-line aseptic heat packaging' is a food product that is sealed and packaged under aseptic conditions on the production line after heating and curing. The temperature of the food when sealed is approximately 90°C, which effectively prevents pathogenic bacteria and microorganisms. Contamination of food. At the same time, no preservatives are added, no secondary sterilization is needed, and the preservation effect is obvious.