A food research institute in Norway recently announced a research result that shows that light is an enemy of the preservation of liquid foods such as milk. Food packaging technology must be a good barrier to shading in order to maximize the freshness of food.
Scientists at the research institute pointed out that they conducted tests on different types of packaged foods, mainly dairy products, to detect the hazards of light to food quality, and to understand the relationship between the different properties of packaging materials and the quality of food storage. As a result, it has been found that light waves not only affect the quality of food, but also even destroy the taste of food. Sometimes the damage caused by light to food is more serious than the result of bacteria in the food.
Research and test data show that milk is used as an example, in which the two most important nutrients, vitamins and proteins, are lost when they come in contact with light. Therefore, at present, milk is generally treated with ultra-high-temperature sterilization to assure sterility and prevent contamination. There is no problem for ordinary packaging to reach a longer shelf life under refrigerated conditions.
The new packaging uses a combination of tough paper, aluminum foil and polyethylene plastic layers to separate light and prevent the loss of vitamins and proteins to achieve multiple effects of nutrient preservation, freshness preservation and taste protection.
Scientists at the research institute pointed out that they conducted tests on different types of packaged foods, mainly dairy products, to detect the hazards of light to food quality, and to understand the relationship between the different properties of packaging materials and the quality of food storage. As a result, it has been found that light waves not only affect the quality of food, but also even destroy the taste of food. Sometimes the damage caused by light to food is more serious than the result of bacteria in the food.
Research and test data show that milk is used as an example, in which the two most important nutrients, vitamins and proteins, are lost when they come in contact with light. Therefore, at present, milk is generally treated with ultra-high-temperature sterilization to assure sterility and prevent contamination. There is no problem for ordinary packaging to reach a longer shelf life under refrigerated conditions.
The new packaging uses a combination of tough paper, aluminum foil and polyethylene plastic layers to separate light and prevent the loss of vitamins and proteins to achieve multiple effects of nutrient preservation, freshness preservation and taste protection.