包装专业英语 Lesson 2 Packaging Functions.pptVIP

Food Preservation Thermal Processing - Heat can destroy microorganisms. The degree of treatment depends on the: ? Nature of the microorganism to be destroyed ? Acidity (pH) of the food ? Physical nature of the food ? Heat tolerance of the food ? Container type and dimensions Food Preservation - Pasteurization, a mild heat treatment of 60 to 700C, kill most, but not all, microorganisms present. Pasteurization is used when ? More severe heating would harm the product ? Dangerous organisms are not very heat resistant (such as some yeasts) ? Surviving organisms can be controlled by other means ? Surviving organisms do not pose a health threat Food Preservation Aseptic packaging - “Hot filling” refers to product filling at elevated temperatures up to 100℃, used to maintain sterility in products such as jams, syrups and juices. - Some products can tolerate high temperatures for short time periods. - UHT processing of milk and fruit juices uses temperatures in the range of 135 to 150℃, but for a few seconds or less. The high temperature is enough to kill most pathogens. Food Preservation - UHT is the basis of most flexible aseptic drink packaging. The term “aseptic” as applied to packaging refers to any system wherein the product and container are sterilized separately and then combined and sealed under aseptic conditions. In the 1940s, metal cans were sterilized and filled with puddings, sauces, and soups (the Dole Process). In the 1970s, aseptic packaging was adapted to institutional bag-in-box systems. - Advantages: eliminating the need for the elevated temperatures and pressures used in conventional canning methods; Eliminating the need for extreme sterilizing conditions allows aseptic packaging materials to have lower physical strengths and lower temperature tolerance. Food Preservation - Commercial systems, such as Tetra Pak, Combibloc, and Bosch, use hydrogen peroxide to sterilize simple paper, fo