Most beverages, oils and seasonings are packaged in bottles and cans. Although it is a simple bottle, it has given it many new features and designs abroad, which has greatly promoted the sales of goods. Currently bottle packaging new technology are:
Polyester oxygen control fresh bottle. Scientists in the United States have invented a method that uses plasma vapor deposition to form a soft polyester film outside a plastic bottle to keep the food inside the bottle fresh. This plastic surface coating can reduce oxygen by more than 10%. The coating is similar to quartz and has a thickness of less than 3 mm, and the plastic bottle does not require special treatment when it is recycled.
Self-heating sake tank. A type of sake produced in Japan has a mezzanine in the lower 1/5 of the can, containing quicklime and a small bag of water sealed in a plastic film. Just before using it, use an “used” plastic stick from the bottom. Break in the hole, the water will immediately mix with the quick lime, produce a lot of heat. In just 3 minutes, a can of sake can be warmed to 58°C.
"From the material" cruet. A Japanese cruet filled with vinegar, soy sauce, etc., has a small hole in the bottle, with a button that controls it. When you pour it out, you can use your finger to press the button and the outside air enters the bottle. The content will come out of the energy source. When the finger is loose, the button will automatically block into the air inlet due to the action of the spring.
Heme preservation bottles. Recently, a company in Alameda, California in the United States has successfully developed a humanoid device, which is a device that can extract oxygen from seawater. This device works with a molecule that acts similar to lobe hemoglobin, and it can be tightly attached to any oxygen molecule it meets. The company and the company that produces beer caps jointly develop and produce a beer bottle cap with similar hemoglobin. Put it on the beer bottle, you can extract the oxygen mixed into the bottle to prevent beer from losing its freshness due to oxidation.
Thermosensitive color bottle. The United States Ansa Bottle Co., Ltd. has introduced a new type of thermal plastic bottle. Parents only have to glance at the bottle and they will know if the milk inside is too hot. There are 4 colors in this bottle. When the temperature reaches 31°C, the milk is suitable for babies to drink. If the temperature exceeds 40°C, the bottle becomes white. This means that the milk in the bottle is too hot. After the milk in the bottle cools, the bottle will return to its original color. This safety feature is obtained by injecting heat-sensitive chemical elements into the bottled polyethylene.
Ultrasonic liqueur bottle. Japan's newly-listed ultrasonic smelting bottles can convert ordinary low-priced wines into high-alcohol wines. When using this liquefied wine bottle, it is only necessary to pour the wine into the bottle, open the switch, and the ceramic vibrating plate at the bottom of the bottle starts vibrating and emits low-power ultrasonic waves. After 2 hours, the wine in the bottle will be mature. If irradiated continuously for 3 days, water and alcohol molecules become stable and no longer restore. In addition to bubbling wines such as beer, other whiskies, wines, and shochu can be refined with this bottle.
Automatic heating instant noodles cans. Nissin Foods Japan and Nippon Steel Corporation developed an instant noodles can that can be heated automatically. The can utilizes a metal oxidation mechanism that enables the canned freeze-dried noodles to be cooked within 5 minutes. This automatic heating can be used by outdoor workers and tourists.
Self-cooling beverage cans. The United States introduced a can of beverage. In its interior, there is a small container filled with compressed carbon dioxide gas. When people pull the ring that opens the can, carbon dioxide is released from the small container. Due to the rapid expansion of the volume, the temperature is drastically increased. Drop, the beverage temperature can drop to 4.4 °C within 90s.
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