Current situation and development of the hottest h

2022-10-14
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Current situation and development of health food packaging (2)

Second, the food packaging of Beijing xifengdongyun design company

calculates the shore a hardness value This hardness tester measures the displacement of the pressure needle with a sensor, and then calculates it through the CPU. Food packaging design includes small food packaging design, beverage packaging design, tea packaging design, moon cake packaging design, gift box packaging design, etc. when we design food packaging, we pay attention to two levels of performance: namely, "taste" and "tongue feeling". On the basis of these two points, we can further improve the packaging structure, material application Industry standards and other aspects continue to be improved

1. Affordable small packaging of food

at present, there are countless types of small packaging. Whenever people eat out or cook at home, they will unconsciously encounter small packaged food, semi-finished products or seasonings with unified specifications

people are most familiar with small packaged foods in fast food restaurants, including ketchup, mustard, coffee companion and sweetener; The less well-known quantitative small package foods used in the kitchen of restaurants include pre cut beef, frozen French fries and semi-finished beef patties. Of course, there are also some quantitative small packages that can be used for food at home or while walking, such as canned carbonated drinks, boxed lunches, pre cut vegetable salads and flavored milk, etc

nowadays, many foods have changed from large packages to small packages with unified specifications. This change is so fast that people don't seem to know how it evolved. Because small packages have larger surface area per unit volume or weight and more packaging material costs, people can't help asking: is small packaging economical? The answer is, from the cost of the whole system, based on less food loss and waste, small packaging is better than large packaging

small package control is not a new invention. It was applied by restaurant operators as early as 100 years ago to reduce food waste and kitchen preparation. Among the reasons for the success of the fast food service industry, using the least human resources to complete the rapid and accurate delivery of unified packaged food is one of them. For example, the semi-finished products of beef patty are packed according to a certain size (size), weight and fat content, which enables an unskilled operator to make the semi-finished products into finished products under accurate temperature and time conditions. Under the condition that it is not fully automated, millions of identical hamburgers are made in thousands of fast-food restaurants, and people can enjoy the same delicious food in different places

small packaging brings a concept (or lifestyle): take French fries for example, a frozen French fries of the same weight is put into the same volume of oil, fried at the same temperature for the same time, and then put into the same paper cup and handed over to consumers

the above focuses on the application of quantitative small packaging in the fast food industry, which does not imply that it is not widely used in other fields. In fact, quantitative small packaging also has development opportunities in the retail industry

2. Product determines small package control

before entering the dream world of small package control, we should first clarify the concept that the product itself determines small package control. The weight, size or shape of products such as beef must meet the requirements of the next process (such as mixing, stirring, cooking, heating, etc.). Instead of considering the needs of individual consumers for products, they should be larger and smaller, fatter and thinner, and unified into one specification

changes in basic chemistry and physics of food may lead to different effects in specific operations. People will encounter these problems in life: how much mustard does a hot dog need to be seasoned on the court? Does sausage need 18cm or 30cm? How thick are the frozen French fries? At what temperature are the French fries placed before being put into the automatic fryer

due to the different types and characteristics of different foods, the quantitative small package packaging control is also different. The following examples are added to coincide with the main needle to illustrate:

the fields in which the quantitative small package control of solid condiments is widely used include solid condiments, such as salt, pepper, etc. Salt is a hygroscopic particle, which must be isolated from the water in the environment. It can be made into quantitative packaging with polyethylene coated paper, which not only plays a moisture-proof role, but also facilitates the majority of consumers to open the packaging. Since low salt food is now advocated, in order to avoid consumers from adding too much salt, a vibrating outlet of polypropylene is embedded in the upper part of the package, and the small hole on it can achieve the purpose of controlling the amount of salt. Although pepper is not hygroscopic, its addition amount should be strictly controlled, because it has too much flavor and less effect

the small packages of these products should be cheap, reliable and easy to fill quickly from the perspective of producers. Rapid filling means large production. The filling speed of the quantitative packaging machine for solid products is controllable. For example, it can be 1000 pills per minute, but at the same time, we need to ensure that it is within the range of 1 tablet in the user safety theory, so as to ensure that it is neither full nor full, and the cost can be controlled. Liquid condiments liquid condiments such as ketchup, salad dressing, pizza ingredients, and foods used on food such as cream, margarine, and jam pose challenges to packaging. Among these condiments, some of the technical standards of TPJ series mechanical spring fatigue testing machine of Jinan new era Testing Instrument Co., Ltd. are now introduced one by one. For example, the food coated on bread or snacks was initially used by consumers; Some, such as ketchup, are used by both consumers and cooks; Some ingredients, such as pizza, are only used in the kitchen. Now, quantitative packaging control requires that what is prepared for the kitchen is as accurate as that for counter retail

ketchup and jam, for example, are prone to microbial growth and belong to foods with high acidity, so they are usually hot filled. At the same time, these two kinds of products are prone to biochemical oxidation. When filling, attention should be paid to avoiding the retention of oxygen and using oxygen proof packaging materials. Most ketchup in small quantitative packages are packed with aluminum foil sealed on four sides, which is both oxygen proof and heat-resistant. Using hot filling can reduce the oxygen content, but can not eliminate oxygen. For the quantitative packaging used in the kitchen, the temperature requirements during hot filling do not need to be as strict as the bottled products used by consumers, as long as it can meet the expected requirements of short-term sales

jam or other coated foods are more prone to decay and need to be hot filled. The temperature depends on the packaging material and its heat resistance. Although the temperature changes with the change of packaging, we seldom encounter microbial problems, but oxidation is more common. Part of the reason is that the product already contains excess oxygen before hot filling. The packaging materials include aluminum foil composite box, thermoformed plastic cup with oxygen isolation function or simple single-layer polyester cup with heat sealing soft cover. High fat condiments. Condiments with more fat or fat like substances need to be packaged to block fat to prevent fat overflow. The commonly used thermoformed single-layer plastic cups and aluminum foil composite bags are not the most suitable fat barrier packaging

biscuits and biscuits baked from xiaodianxin and snacks coated with seasoning are very easy to absorb water, causing changes in taste and even corruption. For such products with large surface area per unit volume, special attention should be paid to the function of moisture-proof in packaging materials and sealing methods to maintain the special properties of the products. Oriented polypropylene film can meet the requirements of short-distance sales

3. Sterilization of liquid coffee companion

coffee companion is a kind of very interesting product. People often call it cream by mistake. In fact, there is no dairy ingredient in it. One of its varieties with shelf stability at room temperature is solid. It is often packaged in aluminum foil composite bags, which can be waterproof and maintain the free flow of powder

the packaging protection technology of liquid coffee companion can be divided into two categories, ultra-high temperature sterilization and sterile packaging

ultra high temperature sterilization liquid products are subjected to ultra-high temperature short-term sterilization in the heat exchanger, and then filled into the molded polystyrene cup box that has been sterilized in advance (a commercial method is to use gamma rays) through static, filling and sealing equipment, and are thermally sealed with coated or laminated materials

no matter how effective and fast the sterilization system is, we know from the analyzed data that the product cannot be sterile due to the original design of the equipment. Therefore, packaged products should be transported and sold under cold storage conditions. This method can not only maintain quality and avoid microbial problems, but also allow us to continue to use commonly used non barrier materials such as polystyrene

although ultra-high temperature sterilization can be close to sterility, sterile packaging is superior to ultra-high temperature sterilization in terms of technology and regulations. Aseptic packaging derived from the practical application of ultra-high temperature sterilization in Europe, its process and packaging process also adopt high temperature and short-term sterilization to make products sterile. The packaging system includes container hot forming, filling and sealing. The double-sided extruded, barrier materials and flexible sealing materials are sterilized with hydrogen peroxide on the transmission line. The whole system is sterilized in advance, and sterile air is used to maintain the positive pressure of the system and maintain the sterility of the system. The products can be sterilized after being packaged by this system, which can ensure the stability of products at room temperature and facilitate transportation and sales. However, in the United States, the high investment cost of sterile filling system hinders the application of this technology in liquid coffee mate

the above only lists some quantitative small packages of food, which can be said to be thousands of types. In short, all kinds of food have their suitable small packages, which are used to meet the economic and convenient needs of consumers at home or abroad

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