With the progress of society and the development of science and technology, while food packaging continues to pursue artistic effects, functionalization, environmental protection, and facilitation have gradually become the mainstream of international food packaging, and a new leap in technology has been achieved.
The pursuit of increasingly perfect freshness has become the first goal of food packaging. At present, aseptic fresh-keeping packaging is extremely popular in the food manufacturing industry in countries all over the world, especially in developed countries. Britain, Germany, France and other countries have already used 1/3 of their beverages in aseptic packaging, and their application is not limited to juices and juice drinks. It is also used to package milk, mineral water and wine. In Japan, a mineral concentrate containing calcium phosphate as a raw material has recently been infiltrated into absorbent paper bags. Fruits and vegetables and other foods are transported in paper-based packaging materials. Fruits and vegetables can be supplied with nutrients from mineral concentrates. Calcium phosphate is also available. It can absorb the ethylene gas and carbon dioxide released from fruits and vegetables, inhibit the decomposition of chlorophyll, and maintain the freshness. Currently, this technology has been applied in Japan. The United States also introduced a new fruit preservation bag made of natural activated clay and polyethylene plastic. This new type of storage bag is like a very fine screen, gas and water vapor can flow through the bag. Tests have shown that when fresh fruits and vegetables are packaged in new bags, the freshness can be more than doubled, and the bags can be reused for recycling. The latest technology for preservation is the use of oxygen-removing materials developed by the UK and Germany on the inner walls of containers and lids to “eat†excess oxygen inside the container through these oxygen scavenging materials to achieve preservation and prolong the shelf life of products.
The pursuit of increasingly perfect freshness has become the first goal of food packaging. At present, aseptic fresh-keeping packaging is extremely popular in the food manufacturing industry in countries all over the world, especially in developed countries. Britain, Germany, France and other countries have already used 1/3 of their beverages in aseptic packaging, and their application is not limited to juices and juice drinks. It is also used to package milk, mineral water and wine. In Japan, a mineral concentrate containing calcium phosphate as a raw material has recently been infiltrated into absorbent paper bags. Fruits and vegetables and other foods are transported in paper-based packaging materials. Fruits and vegetables can be supplied with nutrients from mineral concentrates. Calcium phosphate is also available. It can absorb the ethylene gas and carbon dioxide released from fruits and vegetables, inhibit the decomposition of chlorophyll, and maintain the freshness. Currently, this technology has been applied in Japan. The United States also introduced a new fruit preservation bag made of natural activated clay and polyethylene plastic. This new type of storage bag is like a very fine screen, gas and water vapor can flow through the bag. Tests have shown that when fresh fruits and vegetables are packaged in new bags, the freshness can be more than doubled, and the bags can be reused for recycling. The latest technology for preservation is the use of oxygen-removing materials developed by the UK and Germany on the inner walls of containers and lids to “eat†excess oxygen inside the container through these oxygen scavenging materials to achieve preservation and prolong the shelf life of products.
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