The most active packaging technology to ensure foo

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"Active packaging" technology ensures food quality

you must have had such an experience. When you open the food packaging bag, you find that the bread bought from the supermarket is moldy, the strawberries are rotten, and the milk is sour, but this annoying scene will soon become a thing of the past. With the help of a series of new packaging technologies recently developed by scientists, you will no longer have to worry about buying stale food

the technology called "active packaging" by researchers can not only provide protection for food like traditional packaging, but also add many new functions. These "smart" packaging materials can interact with packaging materials to more effectively ensure food quality, or directly show consumers more detailed information such as whether the food is fresh or spoiled

placing a preservative made of iron powder in the package to absorb oxygen is one of the means to extend the shelf life of food, but finding a small bag marked "do not eat" in the imported food always makes people feel blocked. The packaging bag produced by sealedairofsaddlebrook in New Jersey has anti-corrosion function. Its inner layer is made of oxidizable polymer, which can absorb the oxygen in the packaging bag like iron powder

different fruits and vegetables require different concentrations of oxygen and carbon dioxide for preservation, and with the increase of temperature, fruits and vegetables will absorb more oxygen and release more carbon dioxide, so the existing sealed packaging is difficult to regulate the appropriate preservation environment. Intelimer, a film packaging material produced by landec in California, can control the environment inside the packaging. The permeability of this material will change with the change of temperature, so that different fruits and vegetables can get the ideal concentration of oxygen and carbon dioxide under different temperature conditions, so as to prolong the preservation period

toxinalert company in Ontario, Canada is developing a "sandwich" packaging, which is covered with antibodies inside and outside. When bacteria that cause food decay breed, the packaging will change color to remind sellers and consumers. The fruit packaging developed by HortResearch in New Zealand can show the maturity of the fruit, so that consumers can judge whether it is suitable to buy without squeezing and pinching

researchers are also developing indicators that can monitor the gas release in frozen food packaging to determine whether fish, meat or vegetables are beginning to deteriorate. The nationalcenteroftoxicological has developed a plastic disc containing special dyes, which is added to food packaging bags. Once there is gas emitted due to decay, the disc will change color

in France, there is also a new packaging just launched. Monoprix supermarket in France uses a time/temperature indicator (TTI) on some fresh food packages sold in its chain stores. This time/temperature indicator manufactured by temptimeofmorrisplains, New Jersey, USA is actually a label that can track the storage temperature encoder measurement system and time of the food in the package. This label has two inner and outer rings. The color of the inner ring is slightly lighter than that of the outer ring. A special compound is added to it, which will undergo a chemical polymerization reaction with the change of time and temperature, so that the color of the inner ring changes from light to deep. If the food is stored at low temperature, this chemical reaction process is relatively slow, but when the temperature rises, it will accelerate the polymerization reaction. As the bacteria on food will have a similar reaction to temperature changes, consumers can judge whether the food has deteriorated due to high temperature storage for too long according to the color of the inner circle of the label. Statistics show that supermarket customers who use this label have significantly reduced the return of goods

in fact, "active packaging" is no stranger to many consumers. The best-known is tinned beer cans. When the pull-down ring is pulled, the air pressure in the cans drops, and the surface of fresh beer will foam. Now, temprathen researchers who check whether the dial passive needle can point to zero are trying to design a "smart" beer can that can automatically cool down. The beer can is divided into upper and lower parts. The upper part contains beer, but there is a partition containing an aqueous gel in the wall of the beer can; The lower half is a sealed vacuum with desiccant inside. When the lower half of the project was approved in 2010, the sealant was torn, the air pressure in the tank fell, and the aqueous gel in the upper part evaporated rapidly, thus cooling the beer. Tempratechnology claims that this new beer can can reduce the temperature of beer by 16.7 degrees Celsius in three minutes. At present, two British beer manufacturers are trying to use this new packaging design

as more and more companies realize the huge commercial benefits brought by "active packaging" to provide clear food quality information to customers, experts predict that 20% - 40% of food packaging will develop towards initiative in the future

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