With the continuous promotion of consumption levels and the pace of life, the self-heating food category at that time evolved into self-heating white rice, self-heating hot pot restaurants, self-heating vermicelli, self-heating noodles, self-heating Liuzhou snail noodles, and self-heating noodles. Malatang and many other categories.

wordgen Heating packs (also known as food heating packs) are made of self-heating materials (main ingredients include calcium hydroxide, sodium bicarbonate, etc.), sealed with non-proof cloth, and then packaged with OPP film.

When you need to use it, first tear off the OPP film, place the heating pack in a heat-resistant box, add a certain amount of normal temperature water (boiling water is strictly prohibited), and use the heat converted from the released radon gas to react with the heating pack and water for heating. The basic principle of food (when the heating package is used, the interlayer is used to separate it from the food decoration, so as not to directly contact the food and generate water vapor).

How many types of heating packs are there? Let’s take a brief look at the heating pack manufacturers:

1. Quicklime powder. The name is calcium hydroxide, which forms lime when it comes into contact with water. The name is sodium carbonate, which releases a large amount of heat when it comes in contact with water and is the source of heat for the heating pack.

2. Attapulgite and activated carbon. They are excellent absorbents. Their loose and porous structure facilitates the adhesion of various active ingredients, and they are fully in contact with water and cause chemical changes.

3. Salts such as potassium carbonate and calcium chloride. Absorb a small amount of water inside the long-term heating pack to prevent quicklime powder from gradually taking effect and assisting in chemical changes.

4. Vermicelli and alumina powder. They can release a large amount of heat through reaction with CO2, and form a “galvanic battery reaction” with activated carbon, water, and salt; they can release heat through an oxidation-reduction reaction to achieve continuous heating.

After adding water, the heating pack becomes hot when exposed to water. The temperature can reach more than 150°C, and the steam temperature reaches 200°C. Food is steamed through steam. Generally, the temperature is maintained for about 20 minutes.

The above are the types of heating packs. I hope it will be helpful to you.