2022-09-29 CO2 gas has the effect of inhibiting the growth and reproduction of most spoilage bacteria and molds, and is the main bacteriostatic agent in fresh-keeping gas; O2 gas can inhibit the growth and reproduction of most anaerobic spoilage bacteria, maintain the color of fresh meat, and maintain the qua
Read More 2022-09-29 External factors affecting the shelf life of modified atmosphere fresh-keeping packaging products:1. Temperature control: including environmental temperature control for processing, packaging, storage, transportation and sales. 2. Hygiene management: product processing and packaging adhere to good h
Read More 2022-09-28 1. The market dilemma of specialty food The so-called preservation of food is to maintain the original and fresh state of the food. For cooked food, it is about keeping the cooked food fresh on the day it was made. Traditional packaging and storage can only solve the problem of food quality, but can
Read More 2022-09-27 For food packaging, in today's society with a tight pace of life, consumers pay more attention to quality and nutrition in addition to convenience. Therefore, these two concerns have also become the manufacturer's handling of product packaging. We place great emphasis on ensuring product quality and
Read More 2022-09-27 The difference between vacuum packaging and modified atmosphere packaging 1. Vacuum packaging, also known as decompression packaging, is to extract and seal all the air in the packaging container to maintain a high degree of decompression in the bag. The scarcity of air is equivalent to the effect
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