On the development trend of food packaging

                                               

                                       Source: Global Network plastics

Japan now produces seven million copies a day and consume cooked food packaging, it is possible to have such a large amount of consumption, the following factors:

(1) Consumers are used to sterilize packaged foods;

(2) continuous refrigeration system is not yet fully developed;

(3) Japanese homes had no place to enlarge refrigerators;

(4) increasing meal outside, mainly in order to save time;

5) For the parts needed to increase rice snack;

(6) People are not accustomed to Western or Chinese cooking;

(7) have a retail store within a short distance, one can purchase a day or two.

Therefore, in the fierce competition of canned food and frozen food, cooking food quickly established their own market.

Japan Canned Food Association in July 1971 changed the constitution, approved by the MAF, make RP-F retort pouches and cans or glass bottles with the products, they are included in their product range.

Japan Canned Food Association and MAF is currently undertaking a collaborative program in order to build RP-F retort pouch specifications and test methods of scientific cooking food. United States Natick lab is currently under way to obtain the results of basic research institute predicted would be helpful, but through cooperation around the world, will further confirm the safety of cooked foods.

The main technical characteristics of flexible packaging is easy to heat and has good heat resistance, high temperature short time in the future seek to adopt a law for a short time by rapidly bactericidal, retention of fresh flavor. Hydrolock digester French invention is most suitable application of high temperature short time high temperature sterilization method. France has worked with Toyo Seikan, we began to use this method.

Due to the development of this technology, the advantages and disadvantages of corrosion filling method of discussion time is getting closer, for cooked frozen food, to maintain its fresh taste and nutritional value, but also can be sterilized with high temperature short time method.