Three new technologies for food fresh-keeping packaging and equipment

A few days ago, scientists from the United States and Australia developed a new kind of food anti-corrosion and preservation plastic bags that can extend the shelf life of packaged foods to three years. Researchers use a plastic film containing a chemical called Amosorb in a conventional food bag to remove oxygen from the package so that the packaged food is not degraded for a long time. The chemical has been in a dormant state before being irradiated with special light waves; the chemical molecules only become active after receiving special light waves. This means that in the packaging of foods, there is no need for complex deoxygenation treatment, as long as the last positive order of the food packaging is exposed to special light waves.
In addition, Australia's Wayne Handels Inc. fills similar materials into plastic bags to eliminate Other gases in the bags that promote fruit ripening and food spoilage. For example, to eliminate the ethylene produced during fruit ripening, slow down the ripening speed and keep the fruit fresh for a long time. Researchers believe that in tropical and subtropical regions, high temperatures can promote the decomposition of chemicals and accelerate the deterioration of food spoilage. In these areas, even the refrigerators lose their freshness, but this anti-corrosion fresh-keeping plastic bag can keep freshness for a long time.
Can extend the shelf life of green food film German scientists recently invented a chlorophyll "stained" plastic film that can prevent the chlorophyll in green foods from producing oxygen 17 to cause food rot and greatly prolong the preservation time of green foods. Most green foods contain a large amount of chlorophyll, and this pigment undergoes photooxidation under light irradiation, causing the food to rot. Therefore, in order to extend the food shelf life, traditional packaging materials either use opaque packaging materials, or they are packaged in plastic and vacuum-treated to insulate the food from oxygen. The former can't make customers choose intuitively, while the latter is more complicated and the cost is relatively higher. Scientist Gordon Han of the Fraunhofer Institute of Processing and Packaging Technology in Germany “pigments” plastic films with chlorophyll in a special way. After such processed films are used to package foods, they can effectively “catch” foods. Rotten light, thus greatly extending the shelf life of food.
High-negative-potential-reduction device for preventing oxidation of foods Japanese company Gelinayza recently introduced a new device for high-negative-potential-reduction, which prevents food oxidation, under the trade name "Grinajza 200S". The new device uses a high negative potential load on different substances to reduce them, thereby achieving the purpose of maintaining the freshness of foods by preventing the oxidation and deterioration of the cooking oil, food processing water, and metal products. According to reports, the high negative potential treatment of this device can increase the freshness of fresh food such as fish and fruits by about 10 times. The application of new equipment to the processing of food raw materials can achieve various effects such as improved flavor, high quality thawing, and bacteriostasis. Because of its light weight, the device can also be installed in existing freezers, refrigerators, food processing plants, and grain storage warehouses. This new device and preservation technology has been used for grape preservation in Liaoning Province of China and has achieved success.

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