subject: Concerned About The Safety Of Packaging Design Of Food Packaging - Food Packaging, Packaging Design [print this page] Whether plant foods, animal products or artificial food, they will be in raw materials, ingredients, processing, packaging, storage, Sell Consumption of the process to a certain speed and manner lost its original quality, resulting in failure and rancidity of food. To protect consumer food safety, food must indicate their factory can guarantee food safety shelf storage time, according to Ministry of Commerce, 2004, "China Food Safety Report "shows that 85% of Chinese consumers now have to buy food shelf when the focus; same shelf life of food packaging materials manufacturers and price strength after the third factor as a longer shelf life to the greatest extent to achieve sales and profit maximization, but also make products to achieve further sales of a broader market.
Order to achieve a longer shelf life, production and trade associations in the food preservation of appropriate anti-corrosion Additive To inhibit microbial growth and reproduction, to extend the storage time of food, although there are 25 kinds of state regulations that can be used Preservative Like benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate, but with the continuous long-term in-depth scientific research, some of which had been considered safe additives, now find that there is a potential insecurity. Less do not even have anti-corrosion additive is our better choice.
To this end, we need to start packaging design and materials. MAP packaging which is increasingly one of the methods used. In the MPA process, the product is packaged in different gas and air environment, mainly by reducing the shelf life of products and contact with oxygen, to extend product shelf life. Modified atmosphere packaging process, after the load of food, unsealed before the first vacuum as much as possible to remove oxygen, and then poured into nitrogen, carbon dioxide or other gases. Nitrogen is mainly played the role of disinfection, dilute oxygen and carbon dioxide packaging to reduce oxidation, but also play a role in stable packaging. Carbon dioxide can inhibit bacteria and fungi. For fresh fruit and vegetables, modified atmosphere packaging in oxygen content between 1% to 5% is safe, but potato chips, cooked Meat High-fat food, oxygen content must be more than 1%.
In selected modified atmosphere packaging design, we then have to consider is the gas barrier properties of packaging materials. If the barrier is poor, filled the gas permeability will be completed in a short time, or the outside world a lot of oxygen will penetrate the package in a short time, that the functions of atmosphere is lost. As the oxygen permeation rate of nitrogen is usually more than five times, and the oxygen is the main cause of food deterioration, so assessments of the gas barrier properties, we only need to test packaging of the oxygen barrier properties. Barrier properties of packaging and packaging materials, but also on overall packaged and produced, since the sealing and sealing packaging will affect the overall barrier properties of packaging, some bottle caps and rib of food is also a close of factors.
Currently, many manufacturers have adopted the direct measurement of the modified atmosphere packaging method, that is, after the completion of product packaging, headspace analyzer used to test one of the oxygen or carbon dioxide, and then put a few products months later, another test on the same batch of products of oxygen or carbon dioxide, according to the concentration of a certain time, the rate of change, to project to the shelves before the end of the concentration of oxygen, it will make an impact on food safety of food oxidation. Although this is a simple way the economy, but the long experimental period, although by heat, high humidity to accelerate, but will also generally be more than one month, and this quality control and efficiency of research and development to bring a number of effects on both As the analyzer Sensor Accuracy, in general, this method is only a primary test method.
Measurement of oxygen barrier properties of packaging, the most rapid and accurate method is to use the oxygen permeability tester to detect, the main principle of a pressure difference detection method and equal pressure method two, the barrier low permeability of the material, the proposed use of Pressing the equipment, the world's leading international standards such as pressure method is ASTMD3985, equipment, use of Coulomb absolute power sensors, a complete inspection by the oxygen, it has higher sensitivity and reproducibility, and the press law and other equipment can Detection of oxygen transmission rate of the overall packaging, including bottles, cans, flexible packaging and so on.
