Indate ink comes in 2 types: ribbon indate ink and thermal indate ink:

– Ribbon indate ink is used for production date and expiry date printers such as HP241S hand indate machine, HP241B automatic printer, indate machine mounted on vertical packing machine …

– Thermal indate ink is 1.5cm-3cm squid type, used for some types of indate machine such as MY-380 thermal indate machine, indate machine mounted on pillow packing machine or lying bag.

How to use indate ink effectively

In manufacturing industries such as food, pharmaceutical, seafood packaging, steel sheet … any industry needs to use indate ink to print the date of manufacture and the expiry date of the product.

However, each industry has different packaging materials such as plastic, paper, cement, aluminum, glass … In order for the ink to stick to the packaging, it is necessary to use a suitable solvent.

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1. The method of freezing

Freezing is used well for almost any kind of food. It is also one of the most commonly used commercial and home processes to preserve a wide range of foods. Cold storage stores provide large volumes and long term storage for the nation’s emergency food storage strategy in many countries.

Freezing reduces the temperature of the food at 0 ° or colder. This low temperature stops microorganisms from working by slowing down the growth of enzymes. Freezing does not sanitize food or destroy microorganisms, it just stops negative changes to the quality of your frozen food.

2. Vacuum suction

Vacuum packaging is used to pack food in a vacuum environment, usually in a sealed bag or in a bottle. A vacuum type oxygen bacteria is essential for survival, thus preventing food from spoiling. Nowadays, using a vacuum cleaner is very much loved by families.

3. Cans, bottles, jars

Canned involves cooking fruit or vegetables, sealing in sterile cans or jars, and boiling bottles to kill or weaken any remaining bacteria as a form of disinfection. Different dishes have different levels of protection against spoilage and may require the last step of cooking in a pressure cooker.

Any food with low acidity such as fish, meat, seafood, poultry and vegetables is recommended as a method of freezing them as a method of preserving them. You can still can the canning method, but you must still request pressure cans. If canning and bottling are used as a substitute for freezing and mishandling, one can get very sick when the bacteria have not been effectively inhibited. Canned and bottled food is generally in danger of spoiling immediately once the boxes or bottles have been opened. Lack of quality control in the canning process can allow the penetration of water or microorganisms. Poor hygiene in cans can lead to some cases of food poisoning, so hygiene should be paid attention to during canning.

4. Sour salt

Sour salt is a relatively good way of preserving food by placing or cooking it in an inhibitor suitable for human consumption, typically in brine (high salt), vinegar, alcohol and vegetable oils, especially olive oil but there are many other oils as well. Most pickling processes involve cooking or boiling so that the preserved foods become saturated with pickling substances. Sour foods also make them difficult to digest, a fact that should be kept in mind when pickled foods are included in your diet.

5. Smoke

Meat, fish and some other foods can be preserved and flavored through the use of smoke, usually in a smoky home. The combination of heat to dry food without cooking it, and the addition of aromatic hydrocarbons from smoke help preserve food. If you want to change the taste of stored foods, this is also a way for you to store food. However aromatic hydrocarbons are substances that can cause cancer, if you want to use this method do not eat often. The choice is yours.

6. Drying

One of the oldest methods of preserving food is by drying it (reducing water activity enough to delay or prevent bacterial growth). Most meats can be dried, especially pork, as it is difficult to store without preserving. Many fruits can also be dried, for example apples, pears, bananas, mangoes, papaya, and coconuts. Drying is also a common method for preserving grains such as wheat, maize, oats, barley, rice, millet and rye (rye).

Although dried food has been practiced for many centuries, the vitamin content of dried foods is often compromised. First of all, Vitamins A, E and some B-complex vitamins are lost if the food is dried in the full sun. Second, Vitamins A, C, and E are lost through oxidation when stored for any short or long period of time.

So, depending on each food, you can choose the appropriate method of preservation. Wishing families a delicious meal with well preserved foods! If you have a need to buy a cheap vacuum machine, contact Tri Viet company for a quick consultation.

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According to international regulations, industrial packaged food must contain information about the properties and characteristics of the product on the packaging. Understanding food details through reading information on the packaging will help us distinguish and choose the best quality, safe and most suitable products for our health, especially recently, Consumers (consumers) are using more and more packaged foods. Following are the contents that consumers need to consider on the product packaging:
– Manufacturer or packing place: Manufacturer is a place that guarantees and is responsible for the quality and safety of the product. The manufacturer’s products seriously always have clear names and addresses and phone numbers for consumers to contact.
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Packaged food is very diverse, consumers need to carefully read the information on the packaging to choose healthy products.
Nutritional value: Is represented by the value of macronutrients (such as protein, fat, carbohydrates, energy …), micronutrients (such as vitamins, minerals, trace elements, acids amino…). The nutritional value is usually calculated per unit weight or product volume (usually per 100 g, 1 liter or 100 ml of product), or a serving specified in the instructions (1 serving), through which Consumers will know if they need this product and if they can, how much to eat during the day. On the same product, it can be recorded both in English and in Vietnamese.
In some products, the nutritional value is also compared with the recommended needs (RDA – Recommended Dietary Allowances or DV – Daily Value is the amount of nutrients needed to meet the needs of the average person / day) . Information on nutritional values ​​helps consumers determine if a certain amount is used, how much is supplied by the body compared to the recommended needs.
– Instructions for use and preservation: This is essential information for consumers to use and preserve the product effectively and best. For example how to cook, store in a refrigerator or cool dry place …
– Expiry date: The time when the product is best used if it is stored as directed. There are many ways to indicate the date of production and shelf life (for example, if the date of manufacture is 15 09 09, the shelf life is 1 year, it will expire on September 15, 2010); write the expiration date (in Vietnamese often write in words: use first …, best use first …, expiry …, expiry date …; In English can be written: Best before, Use before, Exp. Date ); Indicate the date of manufacture and expiration date. Before the numbers indicating the date, month and year, there is an inscription: Date of manufacture (or abbreviated as NSX. For example: NSX 021009, the consumer must understand that it is production on October 2, 2009); expiry date (or abbreviated as HSD. Example: HSD 310709 means expiry date until July 31, 2009). Numbers indicating days, months and years may be written consecutively or have a dot or slash mark in between to identify them.
– Notes: If in English, consumers need to pay attention to Serving size, also known as “serving size” or “portion”. A packaged product can have 1 or more serving, so pay attention to how many servings are in a product (1/2 serving, 1 serving or more). The amount of serving consumed will determine the actual calories eaten. If you eat a lot of unnecessary long-serving serving, you will be overweight, obese, and develop cardiovascular disease
* Some date printers are specialized for printing NSX, HSD and date ink specialized in printing NSX, HSD in the production of confectionery food, pharmaceuticals and frozen seafood packaging.

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According to experts, if beef, poultry, cereals are kept in the freezer for 6 months, vacuum-packed foods will keep for 2-3 years. For example, strawberries can only be kept in the refrigerator for 1 to 3 days to keep fresh, but vacuum packaging can keep for a week … In addition, food stored in a vacuum environment also holds heat well, may Keep hot or cold food on a picnic or take it away for a few hours.

Compact vacuum cleaner design like a computer keyboard and simple to use. When purchasing, you will be given 5 sample bags to store food. Put the items you want to pack into the bag, open the lid of the device, put the top of the bag into the machine’s vacuum slot. Take care to touch the top of the bag against the blue label at the bottom of the vacuum groove. Then, cover and latch the lid by pressing the tabs on either side of the packaging equipment. Press and hold the “On” button, the light will light while the machine is securely attached to the top of the bag, wait until there is no more running and the light goes out, then release the “On” button. The pins on both sides will automatically release and remove the food bag.

In addition, the machine comes with a plastic box, a cork and a plastic tube to vacuum up the food or drink in the bottle. Above the lid of the box, there is a small hole to plug the vacuum cord from the machine. Put the food in the box, cover and connect the straw between the machine and the box. Next, you turn on the “On” button to make the machine work like a vacuum plastic bag. The same goes for the way of using the cork, the cork helps you to keep the drink in the bottle for longer.

For the machine to last for durability, you should let the machine cool down for at least 20 seconds before proceeding next time. The plastic bags after use, to be economical, can be reused many times after they have been washed. Plastic bag sold separately.

According to the internet

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Assoc.Prof.Dr. Nguyen Cong Khan – Director of the Institute of Nutrition said that using newspaper to pack food is very common behavior, although the authorities have warned about the danger of harm. consumption. First of all, to mention the chemicals in ink, including lead. Currently, the Institute of Nutrition has not had any scientific research to find out about the elimination of lead from newspaper to food. Therefore, it is not possible to give specific figures on the degree of lead-free contamination from newspaper to food.

However, the cessation of lead contamination certainly occurs. This depends on the ink quality and the type of newsprint. The first printed newspapers will stick to more ink, not good ink adhesion, so the level of chemical contamination is higher. This can be seen clearly when hands are blackened by ink after reading the newspaper. When food enters the human body, lead is difficult to be eliminated, it is deposited and can be harmful when it reaches a certain threshold.

That is not to mention the story before being used to pack food, newspapers often “roam” through many stages, from printers, across the street, to the hands of readers and collectors. In the process, there have been a lot of dust, bacteria, and parasites. Newsprint is an absorbent material, a favorable environment for bacteria and parasites to adhere and grow.

According to Ms. Nguyen Khanh Tram – Deputy Director of the Department of Food Hygiene and Safety, on November 28, 2005, the Ministry of Health issued Decision No. 39/2005 / QD-BYT stipulating: Equipment and tools for processing bags. Food packaging, storage and transportation must be made from non-toxic materials, do not cause a strange taste compared to the taste of the original food, not absorb, not cease to contaminate the food, not corrode, avoid dust, insects and other sources of pollution.

It is strictly forbidden to pack food in packages that are likely to cause poisoning, harm, or do not guarantee food quality and safety such as newspapers, recycled plastic … Every year, the Inspector of the Ministry of Health still inspecting and sanctioning individual establishments that violate the regulations on the use of food-polluting packaging in the above regulations and Decree 45/2005 / ND-CP of the Government.

However, for the economic interests, many establishments and individuals still deliberately violate on the part of consumers because they do not see immediate consequences, so many people even know they click their tongue to let it go.

According to Associate Professor-Dr. Nguyen Cong Khan, when consumers and especially the Consumer Protection Association do not speak up strongly, authorities alone cannot completely solve this problem. And the risk of chemical contamination is still suspended.

According to Capital Security

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The safety of household electrical appliances is always a matter of concern, especially electric appliances that generate high heat such as iron, electric stove, oven, electric hot pot …

The types of household electrical appliances that are likely to cause leakage, explosion in electricity are irons, electric cookers, electric ovens, rice cookers, electric kettles, thermos flasks, water heaters … In general, all of these devices use the heating wire (resistors) to heat directly or indirectly, so the risk of electricity leakage is very high if the manufacturer uses poor quality materials or does not assemble. technically correct.

The conductor uses plastic sheaths of poor quality, improperly technical, easily brittle, cracked or melted. Unsatisfactory electrical conductors lead to overload causing heat, melting, or contacting the circuit. Incinerators using poor quality materials, improperly assembled, will touch the wall, or the heat plate will cause electric shock. Due to its use in high-temperature environments, components that are susceptible to aging and rust can also lead to electric shock. In addition, improper use and storage also make electrical equipment less safe.

All kinds of electric stoves, electric hot pots, ovens, and microwaves are all made of metal. If electricity is leaked, it will affect users quickly. In addition, currently on the market there are many types of super-fast water cookers, it only takes about 3 minutes of water to boil. Because this type of battery has a large capacity of up to 2,000W, if the outlet or wire is not of good quality, it will easily cause electric shock.

It is necessary to check the electrical wires regularly, to see if they are able to withstand the load. You can use the electric tester to check electrical equipment for electrical leaks, if you need to bring electrical equipment to an electrician to check with an electric meter to fix it. Absolutely not use if the device shows signs of electrical leakage.

When using, do not contact directly with appliances, pots, and cookers (insulation sheets should be lined). When cooking and cooking is finished, turn off the power supply. When going out, turn off all electrical equipment to avoid any risks.

Some other precautions are that electrical panels require fuses, automatic switches to disconnect power in case of electrical contact, use a properly grounded 3-pin plug, or plug in, or anti-leakage, anti-shock parts.

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