The hottest research and application of flexible p

Research and application of flexible packaging food in the United States at present, flexible packaging food is very active in the U.S. market. Due to many improvements in its production technology over the years, it has promoted the rapid development and growth of food flexible packaging. However, the market of flexible food packaging has not completely replaced metal cans and barrier plastic cans, but is in the small dish food that constantly penetrates into food, poultry meat, boiled peanuts and self heating between the two main meals, and gradually obtains the phased development of the market. After the market competition with low acid sterile food packaging, food flexible packaging has been promoted into the world food industry as a supplier of high-quality processed food

heating sterilization of soft packaged food

the heating sterilization technology of soft packaged food aims to ensure that low acid food can be preserved at room temperature. At the initial stage of development, the quality of soft packaged food is better than that of traditional canned food, so it is also called soft canned food. Soft packaged food does not change chemically when circulating at room temperature, and it has nothing to do with microorganisms when stored at room temperature. In order to ensure the microbiological safety of flexible packaging food, the temperature conditions, sealing and production records in the production of flexible packaging food in the United States should be subject to the supervision and management of a specific authority - the U.S. Food and Drug Administration (FDA). One of the reasons why the consumer sector has been late in accepting soft packaged food and plastic pallets, cups, bowls, bottles and sterile packaged food is due to its strict regulations and standards

low acid food is prone to the risk of heat-resistant spore proliferation and the formation of toxins related to food poisoning, so it must be subject to high-temperature and high-pressure sterilization. The temperature of heating and sterilization must be above 100 ℃ and maintained for a certain period of time. The specific temperature and time depend on the initial microbial pollution degree of different food raw materials, which should be finally determined through the test of the sterilization degree of corresponding temperature

in the traditional food processing and manufacturing process, low acid food needs to be heated and sterilized at 115 ℃ after being filled into metal cans or glass containers and mechanically sealed. In order to achieve sterility, excess sterilization or over sterilization is usually carried out

the so-called soft packaged food is basically a packaged food made by replacing metal containers or glass containers with soft packaged plastic bags or soft packaged aluminum-plastic composite multi-layer bags. Its manufacturing principle and relevant rules are the same as canned food. However, almost all plastics are limited by the maximum heating temperature, 121 ℃ is the limit heat-resistant temperature. Compared with two degrees, plastic will be deformed by heating even if it is heated at a lower temperature. Generally, the heating and melting method is used for sealing and bonding of flexible packaging bags. At present, it cannot be said that it has the same degree of reliability as the double crimping sealing method of metal cans. The advantage of soft packaged food is that it has good quality in the initial stage. The weight of the container is lighter than that of metal cans or glass bottles, and it is easier to open and seal. Therefore, soft packaged food is more suitable for the requirements of social life types that pursue convenience today. Moreover, the surface area of the flexible packaging bag is large, which is more suitable for the design and printing of packaging decoration, and has a better commodity attraction for consumers

aseptic packaged food in the United States, aseptic packaged food has more than 30 years of market history ⑤ reliability technology has become the mainstream of the food market with the increasing expansion of the use of instruments and measurement and control systems. Compared with canned heated food, aseptic packaged food has high food quality because of its small heating amount. No matter what kind of material, structure and shape the packaging container adopts, it is possible. In 2002, the pudding was packed in toothpaste tubes; In 2003, morning star anddairyfarmers went beyond the traditional concept and sold coffee and milk drinks in the form of toothpaste tubes. These products have been licensed by the regulatory authority for the quality of low acid food and have been registered. The sterilization process adopts a sterilization device including a spiral tubular heat exchanger. After sterilization with hydrogen peroxide, the packaging bottle is aseptic filled with a maximum filling speed of 300 bottles/minute

as a substitute for metal cans, non-traditional packaging products. About 20 years ago, plastic cans were developed and used in actual production. Attention should be paid to the temperature control of heating and sterilization. Due to the sensitivity of plastics to temperature, more strict temperature management is required than metal canned food. Although there are already commodity production designs such as microwave heating, there are actually a little changes and differences compared with traditional canned food. The tomato soup in wide mouth bottles made of polyester plastic is a high-quality product, and the easy to open resealed polyester bottle tomato soup is a product packed while hot, which is undoubtedly convenient for consumers who want to reheat in a microwave oven. In addition, paper containers called Recart, which can be sterilized at high temperature and high pressure, have been used in pet food packaging in Europe. Compared with the traditional conduction heating method, the heating speed of microwave sterilization food is doubled. By microwave heating the food in the pressure resistant container, the food can quickly reach the required temperature from the initial cooling in a few minutes. Multitherm in Sweden successfully sterilized fish or potato foods with a thickness of less than 7mm by using pressurized hot water and microwave treatment

flexible packaging and tray food processing technology

flexible packaging food means that containers that are resistant to high temperature and high pressure sterilization can be used to provide low acid flexible packaging food that is finally sterilized by high temperature and high pressure. Therefore, is the use of pallets as packaging materials mentioned here "wrong"? In the United States, few enterprises produce and supply flexible packaging materials, and few food companies have been "recognized". North American companies that mainly produce soft packaged food include wornick company, Sopakco company, ameriqual company, etc. In addition, there are master foods, Kal Kal Kan, Nestle, etc., which produce pet food. The enterprises that mainly supply flexible packaging containers include Pechiney, pyramid, Kapak, Curwood, Reynolds, Sonoco, etc

high temperature and high pressure sterilization in order to maximize the heat movement during heating sterilization and minimize the damage during sealing or boiling, it is best to set a fixing or reinforcing device on the bag. And the sterilization process must be carefully and subtly controlled. In terms of high temperature and high pressure sterilization technology of flexible packaging bags, FMC company, stock company and Japan's Osaka production company can produce high-quality devices and provide advanced technology

the production speed of the formed flexible packaging bag/filling/sealing machine is slow, which can not be compared with the high-speed production of traditional cans. The automatic device cannot be introduced into the sealing inspection, and it still needs to be manually inspected with the naked eye

tray for flexible packaging in the early stage of flexible packaging food production, the filling nozzle moves back and forth in the sealing part, which often pollutes the sealing part. Therefore, it is considered to use the tray, which is a more successful measure to prevent pollution at that time. Because the sealing surface of the tray is flat, the reliability of sealing is improved. Moreover, it is easier for consumers to use pallets than flexible packaging, and it is also convenient to eat. Therefore, several companies have developed tray packaged food with high temperature and high pressure sterilization. The food in it has the same flavor as canned food

hormel company has created different methods, which saves 20% - 40% of the cost for customers on average, and adopts the equipment produced by FMC company. In general, it uses the high-quality seal of the combination of amorphous and crystalline polypropylene (PP), which has also been correspondingly combined in sterilization and commodity circulation; It is very convenient to use the collapse of tension fatigue when opening the seal. As a result, top shelf, with the participation of Hormel, successfully developed Dinty Moore branded stewed beef and other soft packaged meat products

walking into the baby food counter of American supermarkets, you can see that the cartons and containers of lil entrees brand of Gerber company are very eye-catching and attracting attention. Partitions are designed inside the tray, and each partition area is filled with low acid meat dishes and fruit dessert. It can be stored at room temperature and heated conveniently in a microwave oven. It is a high-quality product that can be eaten by children, mothers and primary school students. Mark these impact values and the corresponding experimental temperature in the rectangular coordinate system. The tray is made of thermally formed multi-layer barrier plastic materials and sealed with a barrier cover

although there are few suppliers of soft packaged tray food, several pet food products packaged with barrier tray have also been successfully developed and supplied on the market, which shows its reliability and practicality. In the same period of the production and development of flexible packaging food, many consumers accepted the commodity form of high temperature and high pressure sterilization tray, and its production volume increased month by month

shelf life in the sensory analysis of consumers, it is found that the color and flavor of soft packaged food deteriorate after a few months. Therefore, the shelf life of about three years is the goal in the future. However, on the other hand, there are also some results that carbon fibers can be used to enhance the conductivity. Now, in order to eliminate oxidation in soft packaged food, the U.S. Army is studying active packaging as a support technology

future prospects

in the heating and sterilization process of low acid food, reducing calories and providing high-quality food are the direction of future research. High temperature and high pressure sterilization of soft packaged food is one of the available technologies. Moreover, these technologies have been proved to have the same high reliability and reliability as the traditional canned food processing technology. At present, there is a problem that this food production technology and product have not been made available to all consumers. In the future, after further in-depth study of the existing problems, we will be able to achieve the success expected by consumers, and achieve the goal of keeping soft packaged food at room temperature for more than three years, so as to achieve better results