Oxygen smart wrappers give consumers peace of mind

At present, in order to delay the deterioration of food due to oxidation, it is common practice to put a packet of iron powder inside the packaging bag. The use of iron oxidation process to consume the oxygen in the bag, but this method is obviously inadequate, because the "inedible" warning signs on the small sachets are likely to cause consumers to resent. A new type of packaging, in which a layer of "oxygen" material is added to the wrapper, can avoid the use of iron powder packets and allow the consumer to accept it relatively well.

For another example, some fresh foods need to be kept at low temperatures. Otherwise the bacteria inside will multiply. Causes food spoilage. If a new type of “smart label”, which can indicate time and temperature, is attached to the package, the chemical components will polymerize when the temperature rises, and the color of the label will change accordingly, so customers can know the temperature of the food. How long does it take to store and store, how fresh is it?

If the packaged food is kept at a low temperature, the polymerization of the chemical is very slow, once the temperature increases, the polymerization
The reaction will accelerate and the chemical will change from transparent to black.

As the bacteria in foods increase with temperature and time, the degree of darkening of chemicals becomes more and more serious. When the inner ring turns black, it means that the food is no longer fresh. Consumers can use this change in the color of the label to determine if the food has been stored at high temperatures for a long time.

This type is called "smart packaging technology" and has been put into use in the United States, France and other countries. Many businesses also realize that while using new technology, more investment is needed. However, the cost of developing and using new technologies and their potential market benefits are nothing more than "little ugly." At present, a company in the United States is developing a fresh food packaging package for frozen foods. This package can monitor the release of gases from meat, fish, and vegetables that have deteriorated due to improper preservation. At the same time, another company in the United States is developing a packaging film that can change permeability with changes in temperature to meet the different needs of different fruits and vegetables for oxygen and carbon dioxide. In New Zealand, researchers are developing a fruit package that can indicate when ripe fruits like peaches are ripe for squeezing.

According to food and technical personnel's estimation, 20% to 40% of food packaging will use "smart packaging technology" in the future, but at present China is still relatively backward in this respect.