75 years of food packaging in the field of ten major technological breakthroughs

Development of all walks of life are inseparable from the progress of science and technology, the food industry is no exception. Food irradiation sterilization, fruits and vegetables modified atmosphere packaging, aseptic packaging, microwave heating equipment, mechanically deboned and other food processing sectors are technological development brought about by technological breakthroughs. Recently, the US Food Technology Association journal "Food Technology" (FoodTechnology) published an article, selected the top ten scientific and technological breakthroughs in the past 75 years in the field of food science and technology.

    Fruit and Vegetable Technology Atmosphere: Atmosphere technology is artificially controlled atmosphere storage library gas, nitrogen, oxygen, carbon dioxide and ethylene composition ratio, humidity, temperature (frozen above the critical point) and pressure by inhibiting cellular respiration stored products amount to delay its metabolic processes, so that in the nearly dormant state, rather than cell death state, which can be maintained for a long time is substantially constant stored material texture, color, taste, nutrition, and thus achieve the effect of long-term preservation. Even after being stored product from start preservation Atmosphere environment, its cellular activities in the natural environment will remain normal metabolic rate, will not soon mature corruption.

    Aseptic packaging, storage and transportation technology: food aseptic packaging refers to after sterilization has access to commercial sterility of the product, enclosed in sterilized containers in a sterile environment perfusion, after filling containers remain sealed in order to prevent re-infection, in order to not add preservatives, not get a longer shelf life under refrigeration conditions by packing method.

    Food Irradiation: Also known as "food irradiation" or "ionizing radiation sterilization" means the food is exposed to ionizing radiation. This process can be eliminated, microbes, bacteria, viruses, or tiny insects on food. Other applications also inhibit sprouting, delay ripening, fruit juice production and promotion of promoting rehydration and the like. This principle is based on the energy of electromagnetic radiation sterilization destruction organisms DNA structure, so microbes can no longer continue to multiply, but also can cause the plant to stop growing differentiation of the germ. Initially, food irradiation technology is considered highly desirable to ensure food safety solutions. But the public's concerns, Section blind opposition, cost and failed marketing, making the potential of this technology can not be played. Even the great scientific breakthroughs can not remove all the obstacles.

    Modern food analysis techniques: the rapid development of electronic technology has spawned many new analytical instruments. With these advanced equipment, people can learn more about our food from the molecular level, the process for new food products and new packaging development paved the way.

    Microwave: Microwave is the use of microwave energy absorption of food in the microwave field leaving the self-heating of cooking utensils. Microwave microwave oven microwave generator of the microwave electric field in the microwave cavity to establish and to take certain measures to try to make this microwave field evenly distributed in the furnace chamber, the food placed in the microwave electric field, by the control center to control the cooking time and microwave electric field strength, for a variety of cooking process. In 1997, more than 90 percent of American households own a microwave. This show has become a priority to facilitate the needs of the modern family.

    Mechanically deboned chicken: chicken mechanical method to quickly get a lot of boneless chicken, so chicken can be made into a variety of shapes at low cost. Chicken McNuggets we know is based on the development of mechanically deboned chicken. In 1992, the United States, consumption of chicken over beef.

    Agricultural "green revolution": the 1960s some Western countries to high-yielding grain varieties and agricultural technology promotion to parts of Asia, Africa and South America, prompting a technical reform activities of food production. But it leads to a lot of use and soil fertilizer, pesticide degradation. The early 1990s, also found in its high-yielding grain low levels of minerals and vitamins, used as a food of vitamins and minerals often due to malnutrition and weakened the ability of people to resist and engage in manual labor of infectious diseases, and finally to a national labor productivity lower, sustained economic development is impaired. Thus it was suggested that the idea of ​​a second Green Revolution, the main aim of the use of international force, to foster both developing new high-yielding crop varieties and rich in vitamins and minerals.

    Application of plant proteins in food: vegetable protein is a protein source is extracted from plants in the nutrition and animal protein is similar, but easier to digest. The most abundant plant protein containing soy. But in the diet, plant protein and animal protein to match consumption. Many plant proteins can be used in place of animal protein, which provides a possible solution for solving many of the problems of agricultural sustainable development.

    Genetically Modified Food: The so-called genetically modified food, is through genetic engineering techniques will one or more exogenous gene transfer to a particular organism, and it effectively express the corresponding product (polypeptide or protein), this process called transgenic. To genetically modified organisms as raw materials for food processing is genetically modified food.

    The relationship between food and health: food and health are inextricably linked, with the continuous development of science, people have a lot of changes to the food health awareness. People come to realize the different effects of various nutrients on the human body, but also a better understanding of food into the human body and how it is digested and absorbed metabolism, human health associated with the future of food.

Source: Internet