What Is cap?

САР These three letters are very popular among the food packagers. They stand for controlled atmosphere packaging (упаковка при постоянном атмосферном давлении) but to a lot of people it simply means gas packaging.

CAP is much more common overseas (гораздо в большей степени обычна в Европе) than in OS. European packagers have used CAP for foods such as meat and bread for over a decade.

Bread, coffee, meat - a wide range of products in Europe are now packaged with one or a combination of gases such nitrogen, oxygen and carbon dioxide. By selecting a "recipe" of gases (рецепт газов) to fit a particular product processors (изготовители) can substantially increase the shelf life (срои хранения) of cer­tain products.

A number of well - known American firms are actively develop­ing (усовершенствуют) CAP for bread, meat, seafood (продукты моря), fruit, vegetables, bakery foods.

Suitable controlled atmosphere packaging for these products include bag-in-bin (пакет в контейнере), bag-in-box (пакет в коробке), family packs (семейные упаковки), portion packs (маленькие упаковки на I порцию) for produce (готовой продукции) and individual and bulk packs (объемные, больших размеров упаковки) for beef, veal and poultry, lamb and pork.

Increase shelf life

CAP meats look fresher and the packages are dripless (не протекают) and more hygienic than store-wrapped packs (завернутые в магазине). Packaging films with anti-mist surface, (пленки с прозрачной поверхностью) permit consumers (позволяют покупателю) to better examine CAP meat.

To ensure red meat's appetite appeal (вкусовая привлекательность) in CAP the package's gas mixture must contain some oxygen. Evacuation (отсасывание) of all oxygen yields "purple" meat (“багровое” мясо).

As for unrefrigerated shelf-life (хранение без холодильника) it is of up to six months for products such as cakes and more than six months for specially cookies. In contrast meat's refri­gerated shelf life may be extended (увеличена) from one day in standard packs to six day in CAP.

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Прочитайте текст С, пользуясь словарем, укажите номера предложений, служащих ответами на следующие вопросы:

1. Where have the ideas of hot fill packaging come from?

2. Where was this filling system designed?

3. What temperature is the product filled at?

4. Are the packaging materials presterilized?

5. What is the filling speed of the machinery for K-PAK system?

6. In what position is the package filled?

7. How is a very high hot-tack seal produced?

Hot Fill Packaging

(1) Some new ideas in hot fill packaging (упаковка методом горя­чего наполнения) increase interest in this packaging technology.

(2) This issue of "Food Engineering contains two new ideas in hot fill, both from Japan, but sponsored here by American packaging suppliers (фирмами-поставщиками). (3) One of them is called K-Pak. (4) The idea of high-acid (с большим содержанием кислоты) hot fill packaging is to fill a product at microbe killing temperatu­res around 200 degrees P. (5) Unlike aseptic, however, the packa­ging materials are not presterilized and filling does not take place in a sterile chamber. (6.) By combining high temperature filling with a specially engineered (спец.разработанные) packag­ing materials construction, a longer than normal shelf life is possible. (7) For fruit beverages (для (фруктовых напитков) anв sauces such аз orange drink, grape drink etc., up to one-year shelf life is reported. (8) The packaging material construction (конструкция упаковки) has the following profile (разрез) desc­ribed here from outside to inside (от наружного слоя к внутреннему), low-density polyethylene С подстелен высокой плотности) (LDPE), 60-Lb paper/ LDPE, aluminum-foilionomer (алюминиевая фольга). (9) The designers have achieved a polymer-to-polymer construction that produces a very high hot-tack seal strength (высокую прочность запечатывания при горячей заклейке). (10) The designers believe this container will offer tremendous opportu­nity for saving money (огромные возможности сэкономить денежные средства). (11) The machinery for the K-PAK system (оборудование для д. упаковки) achieves filling speeds in the range of 6.000 per hour. (12) This kind of capacity (такая производительность) makes it competative (конкурирующей) with most of the higher-speed aseptic machines on the market (высокоскоростные автоматы асептической упаковки). (13) In this filling system designed by Chubukikai of Japan, the package is filled in an inverted posi­tion (в перевернутом положении). (14) Among the benefits (преимуществ, достоинств) of this filling technique is that the mic­robe-killing (убивающий микробов) hot product will have made con­tact with every part of the package's inside surface, (внутренняя поверхность) achieve sterility. (15) The package itself is sub­stantially thinner than most aseptic cartoons.

I. Переведите письменно предложения 5, 6, 7.

II. Расскажите по-русски о преимуществах данной технологии по сравнению с асептической упаковкой в газовой среде.

III. Найдите ключевые слова в этих предложениях и, пользуясь ими, охарактеризуйте положительно данную технологию.