Military food is an important area of ​​food research. Due to the particularity of military food use, technical indicators of military foods in processing technology, nutrition, and packaging are more advanced than civilian foods, and many civilian foods are transformed from military technology. This article briefly introduces the history of the development of military food, and according to the current status of military food, makes a simple forecast for the development trend of military food packaging.
I. History of the Development of Military Food
1. Definition of military food: The general term for all types of standard foods produced and supplied according to the technical standards stipulated by the military. This concept tells us that foods that are not consumed by the military are military foods and that they have specific technical and tactical requirements. For example, it requires small size, light weight, easy to carry and eat: nutrient structure is reasonable; good palatability; easily digested and absorbed: safe and hygienic; resistant to storage. Here you can quantify, such as the weight requirements of each meal should be less than 1000 grams, the reservoir requires more than 2 years, ready to eat in the wild environment and so on.
The military food of the Chinese People's Liberation Army is divided into four categories: field foods, voyage foods, lifesaving foods, and general foods. As the name suggests, military foods have different requirements depending on the occasion. Military food products mainly include dehydrated foods and canned foods. At present, some medium-moist foods have increased their shelf life through barrier technology and packaging technology and have begun to enter the military food field.
2. Definition of military food research: research and development of military food research activities. It is an integral part of military research. Its main task is to use scientific methods to develop convenient, tasty, safe and healthy and nutritious foods that are needed by various types of military personnel in a war environment or in exceptional circumstances.
Military food research dates back to 1790. At that time, the French army was often away from home operations under the leadership of Napoleon, and the long line of action had caused contradictions in supply and supply. Food has not deteriorated in the front line. For this reason, the French army was established with J. -L. Cover a military food research committee such as Lusak and other scientists as members. 1810, France N. The food tank method invented by Abel was an important achievement in the early military food research. In the following 100 years, the development of food science, nutrition, and the discovery of vitamins have laid a theoretical foundation for military food research. During the Second World War, the military food research of the United States embarked on serialization. For example, according to the different operating environments, general, special and life-saving food research will be conducted: individual and collective food research will be conducted according to the number of suppliers. From 1941 to 1945, the U.S. military developed 23 kinds of foods, among which the well-known D food rations for urgent use, C food rations, and K rations for paratroops and tanks. In 1957, the U.S. military began to replace tinplate packaging materials with flexible packaging. In 1978, it successfully developed a cooking bag that can store food for a long time. This is a breakthrough in military food research in packaging materials and packaging technology. In 1978, the US military food research started from the need to ensure hot food on the battlefield and started to develop military foods that can be easily heated under mobile conditions. In 1982, a new generation of collective rations T was developed. After 1988, the U.S. military set out to conduct research on military food under operational conditions in the 21st century, focusing on the development of military foods with high caloric density, optimal nutrient composition, continuous edible properties, and compositional modularity.
From the history of the development of military foods, canned technology was born because of military needs. In this process, the development of packaging from glass bottles, tinplates to flexible packaging was first applied to the military and gradually changed to civilian products.
3. The main contents of military food research
Military food processing. Including research and determination of raw and auxiliary materials, containers, production processes (including tanks, drying, irradiation, compression, vacuum infiltration, etc.) processing technology and anti-corrosion, anti-oxidation technology, military food nutrition characteristics and functions. To study the nutritional needs and health care needs of different types of people in different environments. Includes nutrients for foods such as recipes, meals, and dates.
Military food packaging materials and packaging processes. Military food packaging should meet the requirements for storage, transportation and transportation. Packaging materials should be able to resist tearing, brittle cracking, and impact resistance; resistant to thorn rolling, abrasion resistance, high temperature or low temperature resistance; barrier water, water vapor, and gas; resistant to mildew, insects, grease, rancid, suitable for airdropping and floating Need to prevent neutron damage and chemical poisons. At present, there are more tinplates, plastic films, and multilayer composite films.
Changes in military food during storage and transportation.
Military food additives. Including antioxidants, preservatives, anti-mold agents, biological active substances, flavor substances.
Military food special performance. Including sensory acceptance, nutritional functions, carrying transport and other properties. For example, military foods are usually based on the daily or meal-based unit, according to different combat environments under the dietary needs of various combatants to provide heat, emphasizing food protein, fat, carbohydrates, vitamins and other nutrients balance. There are occasions where military foods are required to have anti-fatigue, anti-anoxia, anti-cold, anti-radiation and mobilized fats to enhance physical fitness.
The method of identifying the quality and function of military foods. Including physical, chemical and sensory evaluation methods.
4. Military food research features
Pay attention to military benefits. In order to achieve the performance, technical and tactical indicators of military foods, military food research should use a variety of techniques and technologies. Such as the compression technology that is convenient for military foods; the canning technology for military food processing, drying technology, irradiation technology, vacuum infiltration technology, etc.; anti-corrosion and anti-oxidation technologies and packaging technologies used to improve storage resistance; Self-heating techniques and techniques for adding bioactive substances.
Pay attention to nutritional balance. Military foods generally consist of basic units of daily or daily meals. It is not only a simple hunger product, but also a necessity for military personnel to survive and maintain their physical strength in a combat environment. It should be able to solve the problem of nutrition and acceptability of people who depend on their survival for a long time. It should be nutritious, comprehensive, and capable. Preventing vitamin deficiency can maintain the strength and energy of various combatants.
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