Latest food packaging and preservation methods

Nowadays, the transition from dry products to fresh food can be seen everywhere in Europe's retail industry and food service industry. Especially in the newly developed markets, those high-profit convenience foods occupy more space for display shelves. Bear the protagonist of sales. It is clear that what consumers need is a healthy, tasty, fresh and convenient food.

According to a survey conducted by Leatherhead, in 2000, the EU countries such as the United Kingdom, France, Germany, Spain, and Italy adjusted their food market sales to 5.7 billion euros, and in 2005 they reached 6.8 billion euros. The market growth rate in 5 years is 20%.

Industry insiders believe that in the future, the growth and development of the market and the improvement of profitability must rely on a new combination of product quality improvement and extension of product shelf life. Many traditional food preservation methods affect the original flavor, aroma, freshness and product quality of the food. However, the combination of active packaging and smart packaging can achieve a stable and stable preservation method.

Hurdle Technology

A. Brody, a packaging industry expert, believes that the future of food packaging will break away from traditional knowledge and accept new challenges. The ultimate goal is to make packaging products achieve the same quality as fresh and processed foods. For this reason, food preservation technology must be integrated with packaging and distribution technology. Through this new concept of breakthroughs from traditional experience and knowledge, one can develop an ideal food packaging product that can extend the shelf life without losing the qualities of fresh conditioning.

Most of the latest packaging technologies have been developed by combining different barrier factors (such as water activity, pH, heat sterilization, and additives). This requires that in order to achieve the food preservation effect, various traditional technologies need to be combined. The aim to be achieved is to reduce the impact on the quality of the food produced during processes such as heating. In general, the quality improvement of a heating product depends on the reduction of the total heating amount. For example, by controlling the water activity of foods, pH, or controlling the composition of gases in packages, alone or in combination, the total amount of heating can be reduced, and its effect on the shelf life of products can be achieved. That is, under the help of other factors, the heating time or the control method and means for circulation at a low temperature are suitably shortened, so as to extend the product shelf life and ensure the product quality.

In order to obtain good quality foods, most foods are packaged, preserved, and circulated using barrier technology. Among this series of fence technologies, the most typical and successful combination is the combination of active packaging and smart packaging such as oxygen removal technology and barrier packaging.

Active packaging and smart packaging

Traditional packaging is passive and cannot prevent the passage of oxygen and water vapor. For example, when the package is too wet, use a desiccant to remove the water vapor. At the same time, oxygen can be removed from the package using an oxygen trap. With this conventional technology, if it is necessary to control the oxygen and water vapor in the package, it is only necessary to use different additives capable of capturing and removing both.

The so-called smart packaging technology is the use of signals to deal with the changes within the package, although it does not change the characteristics of the package. For example, it can signal the highest temperature and highest humidity in the package. In the future, this signal can be used to solve the problem of the use of a coolant that lowers the temperature and the use of a heating agent that raises the temperature.

Because of its special function, active packaging should be combined with passive barrier technology, which is different from the method of adding desiccant to remove water vapor in packaging. The humidity sensor is a smart factor that makes up the package and can be used to control the level of drying (dryness level).

high risk

As these packaging technologies can continue to use traditional preservation techniques and methods, the quality of the food is almost not impaired, so that improved safe food can be produced. It can also seek better new distribution channels that can shorten the time, reduce product inventory, and reduce the cost of packaging.

For the recent biodegradable packaging, A. Brody pointed out that it is expected that the market will supply new packaging materials with this function in the near future. However, the problem of packaging material that can be directly recycled can be used as the main packaging material because the risk of secondary pollution from recycling other than metal and glass bottles is too high.

Evaluation of several new technologies

The following fence packaging technologies are still in their infancy in Europe, but it can be expected that these technologies will achieve the following effects:

1 The effect of ultra high pressure is very good. However, because the product does not undergo general sterilization, ordinary refrigeration must be used.

2 Use gas sterilization to extend the product shelf life. When the number of microorganisms increases, the precursor material of the sulfur dioxide bactericide is generated and is flooded in the package. Since sulfur dioxide is known to be an allergen, it is not yet immediately practical. However, there are theoretical possibilities. There are also many other gases that can be applied.

3 Use automatic heat sterilization. Although it is feasible to automate the sterilization of contents by heating the packaging, it is not actually used because of the high price.

4 Once the oxygen in the package is reduced, the oxidation biochemical reactions that limit the flavor and color of the food and its nutritional life can be greatly reduced. If the oxygen inside the package is completely removed, the quality of the contents will undoubtedly be greatly improved. 5 Because high-intensity pulsed light has no transmission force, it is not suitable for food sterilization, but it can be used to sterilize the packaging surface or transparent liquid.

6 If microwave heating is combined with steam, effective sterilization methods with low input heat can be produced. This technology was successfully developed by the US-based Classica microwave technology company.

7 Omic heating method. Food is a substance that has a resistance and quickly generates heat when current passes through it. This is an effect that only occurs when the food passes a homogeneous current.

8 Irradiation can reduce pathogenic bacteria and prolong the life of foods, while still requiring refrigeration as a supplement. However, the consumer's response to the actual cost and the preservation method is not yet clear.

Source: China Food News