・We unveiled it at the 20 technology conference of Japan Canners Association and the 2013 technology conference of Japan Packaging Institute. (not a black container made from iron powder) ・We have developed a barrier container of transparent type. 5.Room-temperature storage and microwave-capable packaging using an active barrier container that is a substitute for a can. 4.Room-temperature storage packaging for aseptic packaging rice 3.Room-temperature storage and microwave-capable packagin using a barrier container and retort sterilization (high sterilization) 2.Long shelf life technology using barrier container packaging and low temperature sterilization (low sterilization) 1.Long shelf life technology using barrier container packaging and gas replacement packaging. Pressured and heated sterilization after hermetically sealed (retort pot is at 110-135℃) Hermetically-sealed, pressured, heated, and low sterilization (over 100℃)Ĭanning, retort sterilization (high level) Hermetically-sealed and low sterilization (boiling, ordinary steam pressure, 65-100 ℃) Individual freezing (IQF), common freezing Vacuum packaging, vacuum-gas replacement packaging (including MAP)Ĭook-chill method, vacuum preparation (for companies, hospitals, and restaurants )įreezing (hermetically sealed, in pouch, in tray) Hermetically-sealed packaging (pouch, tray and hermetically-sealed film) Refrigeration, room temperature: several days ※ Comparison of a can container and an alternative plastic container Long life technology for foods 1)Technology for producing typical non-perishable foods and the guideline of shelf life No.Ĭooked food package (vacuum cooling, hypochlorous acid sterilization) Note: Guideline of shelf life is based upon sterilized retort food. Since the container Has three-year shelf life, it can be an alternative to a can. Shelf life is about from one and half year to three years, depending on a kind of food and packaging material. Shelf life is about from 3 months to one year, depending on kind of food and packaging material. Though food in the container doesn't spoil because of retort sterilization, food oxidizes and the taste deteriorates. Specific plastic material that not only prevents oxygen from passing but also absorbs oxygen in the container. Specific plastic material that includes the barrier layer to prevent oxygen from passing through the wall. ※The long shelf-life barrier container inhibits oxygen gas from entering the container and increases shelf life of food because lack of oxygen inhibits growth of microbes.Ĭommon plastics that pass oxygen through the container wall over time. 2)Comparison of container's shelf life and the guideline of shelf life PH (potential hydrogen) adjusting is to storage produces in ph-environment, such as vinegar liquid, where microbes are inhibited to grow.ĪW (Water Activity) controlling is to control water activity with methods such as salt storage or syrup storage that enables microbes to be inhibited because of limiting water necessary for microbes. MAP (Modified Atmosphere Packaging) is to package produces in the bacteriostatic state where a package is filled with nitrogen gas, carbon dioxide gas, or both instead of air in order to inhibit growth of microbes. Low temperature storage, low temperature distribution, frozen storage, frozen distribution, refrigerator storageĭrying, MAP, sterilization, ph adjusting, AW controlling, low temperature storage Printing, aluminum packaging (foil, vapor deposition), UV (ultra violet) light cut packaging, outer packaging Vacuum packaging, gas replacement packaging, oxygen scavenger, oxygen barrier packaging Note: Extension of shelf life is to delay food deterioration by changing manufacturing conditions, storage conditions, and using packages.ĭrying, dehydrator, package with water barrier function
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