On the carton package of the hottest frozen food

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Carton packaging of frozen food (Part 1)

thermal insulation cartons lead the fashion of frozen packaging

with the continuous improvement of living standards, people's dietary life has changed from a single type of food and clothing in the past to a diversified nutritional type now

at present, under the advocacy of the new concept of nutrition by experts, frozen food is generally favored, and the consumption is increasing. Due to the regional and seasonal differences in frozen food, its circulation has also increased. In order to maintain the quality of frozen food in the process of storage, transportation and sales, relevant enterprises and scientific research institutions have increased research and development efforts in recent years, and have launched a batch of packaging materials with thermal insulation function

among them, the functional thermal insulation corrugated box has the thermal function of often using length measuring instruments such as micrometer, micrometer, length measuring instrument, universal tool microscope, measuring microscope and so on. Low temperature storage of corrugated box is an effective means of thermal insulation of frozen food at present. Corrugated boxes with heat insulation function are lined with composite resin and aluminum evaporation film in traditional boxes and outer packages, or foam resin is added to the paper core. It has excellent heat insulation, prevents the temperature of vegetables and fruits from rising during circulation, and achieves the purpose of heat preservation

application of waterproof paperboard for frozen packaging

with the continuous popularization of frozen food packaging, which can be used for all kinds of braking, clutch, accelerator and imitation pedal in the actual work of the automobile, it puts forward higher requirements for the performance of packaging materials, especially the development and production of waterproof paperboard, which has been well used in frozen packaging. The waterproof paper produced by this new process can be used as packaging material to replace plastic products in a considerable range; The difference from plastic products is that the waste of waterproof paper products can be recycled and reused as papermaking raw materials without special treatment by paper mills, which will not pollute the environment and waste resources. It is a typical green packaging

generally, the continuous water leakage resistance time of waterproof paper or paperboard can reach no less than 72 hours for paper sheets below 80 g/m, no less than 100 hours for paper sheets above 80 g/m, and no less than 200 hours for paperboards above 300 g/m. The continuous water leakage resistance time of the resistance initial temperature of 100 ℃ boiling water is also no less than 72 hours

compared with the same kind of paper or paperboard that is not waterproof, except for the new waterproof function, the strength, color and adhesion performance have not changed, the printing performance has been improved, and the air permeability has been improved

use of waterproof agent for frozen packaging

the waterproof corrugated board used in corrugated boxes can be divided into three categories according to the degree of waterproof and waterproof processing methods: hydrophobic corrugated board is generally coated with hydrophobic substances such as wax or silicon that are not contaminated with water, and it will completely lose its waterproof effect once encountering a large amount of water; Waterproof corrugated board is a resin mixture with paraffin as the main body, which forms a composite film on the corrugated surface to prevent water, but the part that is not subject to waterproof processing is completed. 3. Detection 1: the cutting is normal, but the abetting light is not on, and it can not resist water penetration; Water resistant corrugated paperboard the whole paperboard is soaked with paraffin and resin, which will lack hydrophobicity, and the waterproof property is not high because it cannot be coated

the traditional waterproof and moisture-proof corrugated boxes generally use resins, clear oil, and vitamin oil (moisture-proof oil). Due to the labor and time-consuming operation, it is easy to pollute the corrugated boxes by drying them in the cold or by heating after painting, which is not in line with the hygienic requirements and does not meet the requirements of the development of the times. As a waterproof processing material, paraffin is used more in the market because of its low cost and excellent waterproof performance, Harmless. At present, the promotion of HF series corrugated boxes and paper products water repellent plays an obvious role in waterproof and moisture-proof. It has strong operability, bright surface after coating, non-toxic and tasteless. For example, the popularization of degradable plastic bags can improve the physical performance indicators of corrugated boxes without affecting printing and sealing. It is an ideal waterproof and moisture-proof material

the water-resistant processing treatment can be carried out on the box board and corrugated base paper, on the paperboard or after manufacturing

links to related knowledge

the scope of frozen food is very wide. Generally speaking, it can be divided into two kinds: one is beverages, dairy products, cold drinks, seafood, meat and other foods that need low-temperature preservation, and the other refers to freeze-dried foods. Maybe readers will be very familiar with the former frozen food, but not with the latter freeze-dried food. Here is a brief introduction

freeze dried food refers to the food that needs to be frozen after dehydration and drying. It is a new type of food that carries out special treatment on fresh food to achieve fresh preservation and quality assurance. In terms of quality, it is superior to traditional hot air drying, spray drying, vacuum drying and other dehydrated food; From the perspective of storage and transportation, it is far better than quick-frozen food and canned food

before eating, freeze-dried food can be processed or eaten only by restoring its original color, aroma and taste after hydration. Freeze dried food is easy to rehydrate, and retains the color, aroma and taste of fresh food to the greatest extent, as well as the original nutritional and physiological active ingredients of food to the greatest extent. Therefore, freeze-dried food has become a high-quality instant food, which makes many functional food or high-end food raw materials use freeze-dried food raw materials, and also makes freeze-dried food become high value-added food or raw materials. In some developed countries abroad, freeze-dried food has become an important main food for athletes, field troops, astronauts and other special professionals. It also plays an important role in civil food. For example, 50% of Japan's fast-food is freeze-dried food. In the international market, the price of freeze-dried food is more than four times higher than that of traditional dehydrated food

quality characteristics of freeze-dried food

the biggest quality characteristics of freeze-dried food is to maximize the discharge of water from foods with high moisture content through freeze-drying, including freeze sublimation drying and vacuum freeze-drying. The quality characteristics are listed below. The shrinkage rate of freeze-dried food is far lower than that of other dried foods, which can maintain the shape of fresh food. Freeze-dried food has no surface hardening phenomenon, and during rehydration, water can quickly penetrate into the freeze-dried food, so it has excellent rehydration performance

during the processing of freeze-dried food, the common phenomenon of heat sensitive components being destroyed and easily oxidized components being oxidized in food processing is avoided. Therefore, the retention rate of nutritional components and physiological active components of freeze-dried food is the highest. Freeze-dried food is processed at low temperature, and there will be no discoloration caused by pigment decomposition, browning caused by enzymes and amino acids. When eating rehydration, it can achieve the bright effect without adding pigments. When freeze-dried food is processed, the volatility of aromatic components is low, and the concentration of aromatic components increases relatively after drying, and the aroma is thicker

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