How the hottest map packaging meets the requiremen

Map packaging how to meet the requirements of food preservation

social progress, modern people pay more attention to health, and even packaged food also stresses freshness and nutritional value. Various new packaging technologies, such as thermoforming tray packaging, cardboard tray packaging and vertical/horizontal flow packaging, have made it possible to preserve the best taste and quality of food without refrigeration or vacuum processing

map solution is applied to fresh food packaging, which can meet the higher requirements of the market for food preservation. Map fills the fresh food packaging with mixed inert gas to keep the food fresh and delicious, so that perishable food can be preserved for a longer time. In terms of economic benefits, this scheme can reduce the defective rate and the return volume, and also allow longer transportation time, save transportation procedures, and directly reduce transportation costs. In conclusion, map food packaging programs help reduce costs while preserving the best quality of products

map has been used as cheese packaging for British cheese factories. Which inert gas is suitable for map

according to the characteristics of different foods, carbon dioxide (CO2), nitrogen (N2) and oxygen (O2) are generally the most common, while most fresh-keeping foods using modified atmosphere packaging use two or more inert gases. CO2 can effectively inhibit the growth of aerobic bacteria and mold, and injecting more CO2 can also prolong the food preservation time. However, the fat and water in food will absorb CO2, and excessive CO2 will affect the quality of food, resulting in the loss of water and poor taste of food. At the same time, excessive CO2 may also affect the effect of vacuum packaging

because N2 is the main component of natural air, injecting an appropriate amount of N2 can effectively drive out the oxygen in the package and prevent perishable food from absorbing CO2, resulting in poor quality and other side effects. On the other hand, O2 is the gas necessary for the survival of all things, but it is also the main inducement of food spoilage. Sufficient O2 can create an environment close to nature, let food naturally "breathe", and help maintain natural color; O2 can also inhibit the growth of anaerobic microorganisms in some foods

map application

here are several examples to illustrate how map food packaging can meet the fresh-keeping requirements of different foods with the combination of different inert gases (source: Witt, a map expert in Germany). Fresh meat such as poultry, beef, mutton and pork usually need 70% O2 and 30% CO2 to keep the food bright red and fresh. Pasta and other baked goods have more than doubled in two years, such as rolls, bread, sweet pastry, cakes and cookies, which are usually kept fresh with 50% N2 and 50% CO2. For fresh fruits and vegetables, the proportion is 90% N2 5% CO2 5% O2

map is applied to fresh cheese packaging

a well-known dairy company in the UK is studying to launch a new cheese brand in order to maintain its market leadership and make its products different from the same type of products in the market. In this regard, the dairy company has adopted a cheese package for multiple switches, so that consumers can easily store the leftover cheese in the sealed package of the product. This design is very popular with consumers

sigpack HSF map packaging system

in fact, this dairy company adopts the packaging technology from Bosch Sigpack systems, a Swiss company. Sigpack systems is the world's leading provider of food packaging technology, which specializes in providing customers with packaging and map solutions - online gas, a universal tensile machine, can be used in software program control experiment or circular experiment analysis to cooperate with the packaging process. This packaging scheme is to store the product in a closed package, and the edge of the package is equipped with an easy to open "zipper" to facilitate multiple switches. In this example, the cheese product adopts Sigpack HSF Long packaging system, which arranges the wedge-shaped cheese in a rotating manner and neatly squeezes the cheese into the three side sealed packaging. The system also adopts FBP non-contact in-line feeder and double pullers to evenly arrange products on the conveyor belt. The packing line can pack 150-200 grams of cheese slices per minute, or 400-500 grams of wedge cheese per minute. The system can switch the packaging mode and size of cheese within 10 minutes

when cheese is sent to Sigpack HSF packer for sealed packaging, the sensor on the system can automatically determine the position of cheese, and automatically accelerate or decelerate the conveyor belt to cooperate with upstream operations. This mode can accurately squeeze the cheese wedge into the packaging film with the help of friction at the same time (placed under the transportation track expected to pass the construction of 5 years)

when the film passes through the wedge, one end of the package will be sealed and inserted into the zipper. At this stage, the film is surrounded by the gas cutting nozzle at the same time, through which oxygen is extracted and carbon dioxide and nitrogen are injected. Then, the semi formed package will leave the gas cutting nozzle immediately, and both ends will be sealed and cut off by the film separator; The system continues to repeat the action. At this stage, the package has been completely sealed, and the oxygen in it has been replaced with carbon dioxide and nitrogen to prevent the cheese from spoiling. To ensure the normal operation of the gas injection function, the pneumatic packaging control (CAP) device on the system can be introduced to analyze the amount and quality of mixed gas after the map process. The cap analyzer is connected to the electronic gas mixing device and monitors whether the gas mixing components are normal

packaging materials must match product requirements

map's effectiveness is largely related to packaging material selection. In addition to meeting the requirements of marketing and transportation, packaging materials must also support map controlled atmosphere processing. The material must be able to protect the product from dust, microorganisms and water vapor pollution, and be isolated from the external air. Moreover, appropriate packaging material characteristics also help to strengthen the efficacy of map, such as maintaining product aroma and fat structure. Finally, packaging materials have to match different climates and environments such as transportation, storage and stores

in general, in the application field of map, there is a close relationship between packaging material suppliers, packaging machinery manufacturers and food manufacturers. Only through the active cooperation among the three can we ensure the best and most stable product quality and ensure the uniformity of all product quality. With the gradual improvement of technology of Bosch Sigpack systems and its partners, it is certain that fresh food packaging will be further improved. The future packaging style and technology will be more conducive to keeping food fresh and more in line with environmental requirements