Introduction of foreign food packaging and anti-corrosion technology

Juices Juices Oranges, apples, and other natural fruit juices are available for sale on the market in cans, bottles, and paper containers. Natural beverages packed in paper containers have the best flavor. Waste paper can be recycled after drinking. The aseptic packaging juice is the most popular on the market, the juice pH is below 4.5, the sterilization temperature does not exceed 100 °C, such as Wenzhou orange juice, sterilized at 90 °C ~ 93 °C for several seconds and then chilled to 20 °C, the paper container is first sterile Disinfect and then aseptically package. The juice beverage packaging material consists of PE/AL/PE/paper/PES layers. The use of aluminum foil can cut off the oxygen intrusion to prevent juice from oxidizing.
Dairy products Japan has two types of butter: plain butter and soft butter, cheese with fresh cheese, processed cheese, and hot and cold packaging.
Typical methods for packaging cream and cheese packaging materials and microorganisms are as follows:
Cream, packaging materials for the metal cans, sulfuric acid paper and aluminum foil film, low temperature circulation to prevent microbial recontamination.
Soft cream, packed in sterile plastic, circulated at low temperature.
Fresh cheese is aseptically packed with aluminum foil and plastic film, and polystyrene containers are aseptically packaged and circulated at low temperatures.
Cartons of cheese, packaging materials for sulfuric acid paper, plastic packaging materials and cartons, aluminum foil film, heat treatment, to prevent microbial recontamination.
Bar cheese, packed in PVDC film, heat treated to prevent recontamination of microorganisms.
Sheet cheese with PVDC inside, glass PET wrapped, PET/PVDC/PE.KOP/PE outside, inflated to prevent recontamination of microorganisms.
Meat Products Meat processed products (ham, salami) are packed in aseptic packaging and gas-filled packaging while requiring low salt and calories. The microorganisms that grow on ham and sausage raw meats include Streptococcus, Pseudomonas, Pediococcus, Leuconostoc, Lactobacillus, and other poorly heat-resistant bacteria, and Clostridium botulinum and other heat-resistant bacteria. .
The composition and characteristics of packaging and packaging materials for meat products are as follows:
Sterile cans: Most used in the United States, used for packaging beef stew, meat paste, broth, etc., after high-temperature steam sterilization.
Inflatable packaging: packaging materials PET/PFOPP/PE, cheap gas, packaging sausage, beef, mixed sausages and so on.
Encapsulated in inert gas packaging: used for high-level sausages, high-grade beef, mixed sausages, etc. The packaging materials consist of KM/PE.KOP/CPP, OPP/QS/CPP, and gas and water vapor barrier properties are good.
Surface Packaging Method Packaging: It is used to package bacon slices (a meat processing name), sausage slices, ham slices, sausages and so on. The packaging materials consist of IONO MER/E-VAL/EVA, IonOMER/PVDC/EVA, eval and PVDC for gas barrier, and E-VA for thermal adhesion.
Deep pressure vacuum packaging: used to package ham, sausage, roast pork. The packaging material is nylon/PE, nylon/IONOMER, cap material: OPP/PE, PET/PE or ILNOM ER-NY/PE or IONOMER.
Serial-type packaging: packaging ham, sausage slices, sausages, packaging materials for the soft material PVC / PVDC, PVC / PVDC / EVA pressure film, hard material for the PVC film.
Line-style close packaging: packaging ham, sausage slices. The packaging material is IONOMER/eval/E-VA.IonOMER/PVDC/EVA.PVC/PVDC/EVA pressed film.
Vacuum shrink packaging: Whole or half sausages packed in whole or half ham, packed in EVA/PVDC/EVD, shrink-wrapped after vacuum packaging.
Jet: Packing ham, sausage, packaging material PVDC.
Packaging cooking bag: Pack hamburger beef, meatballs and so on. Packaging materials PET/PVDC/CPP, PET/AL/CPP.
Meat processed products are protein foods, there is the problem of microbial contamination and changes in the color of the flesh, bagged products are generally sterile at 35 °C for 35 to 40 minutes at 118 °C, and the air-jet packaging products are sterilized at 120 °C for 10 to 27 minutes in a distillation pot. Microorganisms that sterilize meat processing products are stored at room temperature for 3 months.
In order to preserve ham and sausage products for a long period of time, the following packaging and preservative methods are used: after the processed meat products are frozen, they are sliced ​​again to prevent re-contamination of the tools. Enclose 100% nitrogen, or carbon dioxide gas that can lower pH to prevent microbial growth. The packaging material is a multilayer film made of EVA or polyvinylidene chloride with good insulation properties. Gas filled packaging products, sold below 10 °C.
Vegetables-based foods are being developed with salads (Western-style mixed vegetables) as their centerpiece. Salad ingredients include carrots, cucumbers, onions, potatoes, macaroni, vermicelli, and more. Microorganism control in raw material handling and packaging, with a view to lowering pH, most of the bacterial contamination of salads comes from heat treatment and raw material during knife cutting and mixing. In order to extend the shelf life of non-staple foods mainly composed of vegetables, the disinfection and sterilization of raw materials and mechanical devices and containers should be emphasized. For example, the cucumber is immersed in an acetic acid solution of available chlorine at 200-300 ppm and pH 4.0, stirred for 60 minutes, washed with water, passed through a water rinsing device for 20-30 seconds, and then subjected to hot water at 90°C or above, containing 200-300 ppm of available chlorine, iodoform 50 to 100 ppm treated sterile knife sections.