Insulation packing carton frozen leading fashion
With rising living standards, people’s diet food and clothing from the past, a single type of transition to the present diversity of nutrition.
Currently, nutritional experts advocated a new concept, the frozen food was generally good, consumption is growing. As the frozen food exists regional and seasonal differences, also will increase its circulation. In order to maintain the existence of frozen food storage and transportation, the quality of the sales process in recent years, enterprises and research institutes related to increased R & D efforts, we have introduced a number of packaging materials with thermal insulation function.
Which features a thermal insulating function of corrugated cardboard boxes frozen cold storage is an effective means of holding frozen foods. Corrugated box with insulation, is the traditional box, outer lining the composite resin and aluminum vapor deposition, or to add foam resin in the paper core. It has excellent thermal insulation, prevent the circulation of the way fruits and vegetables in their temperature, to achieve thermal insulation purposes.
Waterproof cardboard packaging the use of frozen
With the growing popularity of frozen food packaging, packaging materials for demanding higher performance, especially the development and production of waterproof cardboard, the packaging has been in the freezer to good use. Using this new process of production of waterproof paper used for packaging material, a large range of alternatives to plastic products; and its different from the merits of plastic products are waterproof paper waste, paper mill do not need special treatment re-used paper can be recycled raw materials, without polluting the environment, waste of resources, is a typical green packaging.
System generally waterproof paper or cardboard for each consecutive time against water leakage up to 80 g / m of paper not less than 72 hours, 80 g / m above the sheet of not less than 100 hours, 300 grams / m above the board of not less than 200 hours, the initial temperature of 100 boiling water resistance of continuous resistance to water leakage is also a lot of time to dry 72 / h time.
Waterproof paper or cardboard and non-waterproof paper or cardboard with the species compared, in addition to new water features, intensity, color and no change in adhesion, improved printing performance, air permeability increased.
The use of frozen packaged waterproofing agent
Waterproof corrugated box corrugated cardboard used in water level and water according to the different processing methods are divided into three categories: general for non-corrugated drainage water on hydrophobic substances such as wax or silicone coating processed, encountered a large number of complete loss of water will effect the water; cover water corrugated board is paraffin as the main body of the resin mixture in the corrugated surface of the membranes from the confining role, but not to cover some of the water processing can not resist the water saturated; waterproof corrugated whole Chang board, wax and resin soaked processing, may lack hydrophobic coating can not hide because water is not high.
Traditional corrugated waterproof, moisture commonly used resins, edible vegetable oil, Weifang oil (moisture oil), due to operation of work, time-consuming, require Liangshai after brushing or dry form by heating, easy on Corrugated pollution do not meet health requirements, are not suitable for requirements of the times, as the waterproofing material on the market is used more wax is its low cost, high performance waterproof and harmless. Currently HF series of corrugated boxes, paper products agent refused promotion in a waterproof, moisture-proof, the role of obvious. The operable, after coating the surface of bright, non-toxic, tasteless, and can enhance physical performance corrugated box, does not affect the printing and sealing, is an ideal waterproof, moisture-proof material.
Water processing can be carried out on the box board and corrugated paper and cardboard to create the time or after water processing.
Knowledge Links Frozen food range is very wide, generally can be divided into two types: one is the beverage, dairy, beverage, seafood, meat, low-temperature preservation of food needed, one refers to the freeze-drying food. Perhaps the reader will be familiar with the former frozen foods, while the latter do not quite understand the freeze-dried food, following on to a brief introduction.
Freeze-dried food is being dried after the preservation of frozen food to go through. It is fresh food for special handling in order to achieve the preservation of shelf-life of a new type of food. From the quality perspective, it is better than traditional hot air drying, spray drying, vacuum drying, dehydrated foods; from the storage and transportation point of view, it is far superior to frozen food and canned food.
Freeze-dried food before eating, after just a hair lotions to restore its original color, smell and taste can be processed or consumed. Freeze-dried foods are easy to complex water and fresh food as possible to retain the color, smell and taste, but also to retain maximum nutritional content of the original food and physical activity components. Therefore, the freeze-dried food has become a high-quality fast food convenience food, make a lot of functional food or food raw material used for high-grade freeze-dried food materials, but also makes the freeze-dried food into high value-added food or raw materials. In some foreign countries, freeze-dried food for the athletes, the field army soldiers, astronauts and other special professions important staple foods. In the civilian food also occupy an important position, such as Japan’s fast, easy food 50% of freeze-drying food. In the international market than the traditional freeze-dried food dehydrated food prices higher than 4 percent.
Quality characteristics of freeze-dried food The quality of freeze-dried food is characterized by the largest freeze-drying, including freeze drying and vacuum freeze sublimation drying, so that a high moisture content of food to maximize the water discharge. The quality characteristics table below. Freeze-dried food shrinkage rate much lower than other dried food, fresh food to maintain the shape. Freeze-dried food without surface hardening, and in the recovery of water, the water can quickly infiltrate into freeze-dried food inside, so excellent rehydration properties.
Freeze-dried food in the process to avoid the common ingredients in food processing heat-sensitive destruction of oxidizable components of the phenomenon of oxidation. Therefore, freeze-dried food nutrition and physical activity components to retain the highest rate. Freeze-dried food is processed at low temperature, and does not occur pigment fade caused by decomposition of the enzyme and amino acid browning caused by the phenomenon of recovery in consumption of water can be achieved without added pigment effects bright as ever. Freeze drying of volatile aroma components during food processing is low and dry relative increase in the concentration of aromatic ingredients, aroma thicker.
Special freeze-drying food packaging