New technology of keeping fresh the hottest food

New food preservation technology

food problem is an important topic closely related to human life. And the preservation of food is always the top priority of food. Food preservation technology is also a high-tech. For a long time, scientists and scientists have made painstaking exploration and research in the field of food preservation technology. With the progress and development of modern science and technology, more powerful technical conditions and equipment guarantee have been provided for the research and development of food preservation technology, which has made this high-tech develop more rapidly. Many countries have studied and developed a large number of new products in this field and the new technology that the friction wheel surface in the gearbox should not be oiled or splashed with oil stains. Mianmian briefly introduces the latest progress in the field of food preservation technology abroad

first, more functional food preservative film

scientists in some countries have recently developed several more functional food preservative films, which can greatly extend the life of food preservation

the fresh-keeping film developed by Troy company of the United States is mainly composed of a substance that can react with oxygen. This kind of fresh-keeping film is pasted on the inside of ordinary plastic bags, which can exhaust the oxygen in the sealed plastic bags. Without oxygen, most microorganisms that deteriorate food cannot survive normally, so it can prolong the fresh-keeping life of food

the principle of fresh-keeping film invented by scientists of the Commonwealth Scientific and industrial research organization of Australia is similar to that of American scientists. The brilliance is that the fresh-keeping film can only play its role after being exposed to special wavelength light. After wrapping the food with this kind of fresh-keeping film, it can be "activated" by light when it needs to be fresh-keeping, which can better improve the efficiency of preserving flowers

the fresh-keeping film invented by Austrian weierhanders company is another way, using substances that can absorb ethylene. Usually, when ripening, fruit stores will release ethylene gas, which has the function of accelerating ripening. If ethylene is absorbed in time, the speed of fruit decay will be reduced

Second, electronic technology in the field of food preservation

in recent years, electronic technology has been widely used in the field of food preservation. Yangjin, the food comprehensive research institute of the Ministry of agriculture, forestry and Fisheries of Japan, has developed a low-volume electronic sterilizer that can sterilize grains in the process of grain food processing. In addition to the bactericidal effect of gamma needle and thread and other similar products used in the past, it has no destructive effect on the nutritional components such as protein and starch in grains. It can be widely used for sterilization and disinfection before fine processing of spices, soybeans, corn, wheat and so on

using electric energy to prolong the fresh-keeping period of food is a key research project of new technology of American Electric Power Research Institute. The purpose is to use electric technology to eliminate harmful bacteria in food during processing and packaging and protect the health of consumers

current research involves high-energy electron beam technology, also known as electron sterilization or irradiation, which uses high-energy pulses to destroy DNA and cell division, thereby eliminating microorganisms in food. This can prolong the fresh-keeping period of food, reduce the demand for preservatives, make food safer, delay the harvest of vegetables and fruits, and inhibit the germination of vegetables

one of the subjects of electron beam research in the electric power research institute is to treat meat products with two different electronic sterilization methods, and then investigate the taste and tissue of these products. The two methods are flat line electron beam and repetitive high-energy pulse. The person in charge of this research said that although the sterilization effects of these two methods are the same, we should find a way to make meat products maintain their full taste and organization and meet the needs of consumers for food safety. Another major goal of this study is to provide food processing enterprises and investors with the opportunity to test this technology under pilot conditions. On a set of equipment approved by the United States Department of agriculture, it can process 500 pounds of electronically irradiated meat products per hour, which can be sold on the market

it is said that the U.S. Food and drug administration is still reviewing irradiated beef and has not approved the sale, but irradiated chicken, pork, fruits, vegetables and grains have been approved for sale and are now sold in some markets in the United States. Market research shows that when irradiated and non irradiated meat products are displayed on shelves, if the price is the same, the sales volume of both products is the same

British scientists have recently invented a new type of electronic nose for detecting vegetables and fruits, which can be used to judge whether vegetables and fruits with normal surface are about to rot. The usual electronic nose has 30 sensors, while this new electronic nose has only 6 sensors. These sensors can detect carbon monoxide, ethylene, hydrogen sulfide and other gases, which are the main gases released by vegetables and fruits in the process of decay. The sensor inputs the detected concentration and relative proportion data of various gases into the computer, and the computer compares these data with the relevant data in the database to judge whether the vegetables and fruits are about to rot

third, the continuous infiltration of high and new technology into the field of food preservation technology

the continuous infiltration of high and new technology into the field of food preservation technology is a new trend in the field of food preservation technology at present. The application of genetic technology is a typical example. It is reported that researchers at the University of California, Davis, have found a gene that can control the expansion of fruit epidermis during ripening. Controlling this gene will make fruits last longer. This gene controls a protein called patulin. This protein can make the fruit grow, but at the same time, it can make the fruit soften rapidly after ripening. Researchers say that knowing how these genes work, we know how to control them. This discovery can lead to new genetic engineering methods, which can make mature fruits last longer

a new type of food sterilization device has been developed by the food comprehensive research institute of the Ministry of agriculture and water of Japan. This device can not only effectively kill all bacteria on the surface of food, but also will not damage the nutritional components of food. A weak electron wave called "soft electron" produced by the device radiates the surface of food, which can effectively kill cells. This kind of electronic inspection of the damage and deformation of low-carbon cast iron can only reach 50 to 150 microns deep into the food surface, so it can kill all kinds of bacteria attached to the food surface without damaging the internal structure and nutrients of the food. Rice, wheat, adzuki beans, black beans and other agricultural products can kill all bacteria of the electronic universal testing machine after being irradiated for one second. So far, in the production of soft canned food, the main methods of sterilization of raw materials are high-temperature sterilization, but these methods destroy the nutritional components of raw materials to varying degrees

supermarkets such as Sainsbury in the UK recently began to test a new label that can test the freshness of food. It is said that this kind of sticker is composed of a yellow background and a green ring. The green ring is coated with special thermal pigment in the middle. The thermal pigment is yellow under normal circumstances, but after a fixed time or when the temperature rises to a certain value, the pigment will change from yellow to dark green darker than the surrounding green ring. According to this color change, customers can intuitively judge whether the food has passed the shelf life. Sains therefore, we should try our best to avoid the above phenomenon in our work. At present, the Burley market only tries this new label on meat and some semi-finished products

IV. other new advances in food preservation technology

American scientists recently found a natural ripening preservative, which can ripen fruits in advance, but can keep fruits fresh for a long time. According to the financial times, a scientific research team at the University of Wisconsin Madison in the United States found this substance called lysophosphatidylamine, which widely exists in some animals and plants, including egg yolk and soybeans. Studies have found that it can prevent the action of an enzyme that destroys the epidermis of fruits, so it has a fresh-keeping effect

Japan is one of the countries in the world that are relatively advanced in the research and development of food preservation technology and its products. Many scientific research institutions in Japan are engaged in technological development and research in this field. Researchers at the University of Tokyo in Japan recently found that to keep vegetables or fruits fresh, as long as xenon is added to the box containing vegetables or fruits, xenon is harmless to human body. Researchers said that xenon can penetrate into the tissues of fruits and vegetables, tightly adhere the hydrogen atoms to the surrounding water molecules, and the water is locked in the tissues of fruits and vegetables, so that the enzymes that deteriorate the fruits and vegetables cannot work. Xenon can also control the spread of bacteria in vegetables and fruits. For example, the bacterial content of bean sprouts preserved with xenon is 1/10 to 1/20 of that of general bean sprouts. However, using xenon to keep vegetables and fruits fresh is more expensive. Researchers hope to eventually replace xenon with cheaper gases, such as nitrogen or carbon dioxide. In addition, the recycling of xenon is also a way to reduce costs

ako Industrial Company of Japan announced recently that it has developed a new technology for rice preservation and storage, which has been put into trial use. The new rice preservation and storage equipment is composed of cooling device, ventilation pipe, temperature automatic control device, etc. Rice is stored in bulk. After the rice is put into the warehouse, the cooling device generates cold air after it is started, and the cold air is sprayed into the rice through the ventilation pipe scattered in the rice to cool all the rice in the warehouse. When the temperature in the bin drops to 15 ℃ and the humidity is 75 ℃, the cooling device will automatically shut down. After that, the device will be started and shut down at any time to keep the temperature and humidity in the warehouse at a certain level. Because rice has been under the same low temperature and humidity for a long time, the storage time of rice has been greatly extended. For a long time, rice is basically stored in gunny bags in the warehouse. Although low temperature treatment is also implemented in the warehouse, it is difficult to achieve uniform cooling inside and outside, which affects the storage time of rice. This new technology developed by Japan solves this problem well