fred perry paris Techniques and methods of packagi

Techniques and methods of packaging fresh vegetables

The respiratory system of the strong to maintain a dormant state. in the circulation process, high temperature, low humidity, water is lost faster and vegetables, resulting in lower hardness, cell atrophy, stems and leaves turn yellow and the temperature also affects the respiration of the vegetables. Experiments show that certain vegetables when the temperature from 3o ℃ down 3oc below, only the original 1/2.7 breathing rate, and extend the storage life of 27 times. This shows that low temperature storage of fresh vegetables is better. This is because at low temperatures. organism respiration rate was significantly inhibited the oxidation reaction is slow, less discharge of CO and ethylene, to extend the shelf life. harmful microorganisms that affect a major reason for deterioration of vegetables. microorganism growth and reproduction of the most suitable temperature is 22 ~ 28 ('. If the temperature is low, the bacteria also in hibernation. so cold storage is the preservation of fresh vegetables, packaging and storage of one of the most effective way to 2. vicious and preservation of fresh preservative packaging materials, including oxygen scavenger, preservatives, fungicides and so on. In addition to iron often used as oxygen scavenger , there is a natural porous silicon oxide minerals such as foam zeolite, Otani stone, such as cristobalite and activated carbon. They have a sticky vegetable packaging ethylene absorption, alcohol and acetaldehyde, ammonia, hydrogen sulfide and other foul gas, and water and dehydration functions; addition there is a silver zeolite, synthetic zeolite or metal ions, has an antibacterial effect. By keeping the particulate material blended agent in the polyethylene resin, with the blow molding method into the film to retard the aging of vegetables, inhibit the packaging container growth and reproduction of bacteria, control moisture inside the package. The Japanese developed a synthetic Youpa, which can be used as high FDG standard level synthesis of fresh food packaging paper refrigeration and transportation. 3. storage agent and styrene foam box is cold preservation, and packaging of vegetables in Japan,[link widoczny dla zalogowanych], the use of a coolant, the coolant lines and oil lines are alkyl the gelatinous liquid can be sealed in film bags or blown plastic containers to maintain temperature, but also can be used repeatedly, according to the amount of coolant used, can be made adjustable refrigerator. Japan has also produced a styrene foam and synthetic paper composite expansion box sP as fruits, vegetables, meat food boxes. box six sides is six foam board, the board held outside with special adhesive and synthetic paper (ie Youpa) bond. sP sound insulation box , but also expand the flat shape to facilitate stacking and transport of empty containers. According to tests, the coolant tank and use either, even in the heat, keeping good effect. valuable high-grade vegetables require long-term storage or export to ionizing radiation or ultraviolet radiation, further packaging 4. vegetables, canned Preservation Act the United States invented an alkaline earth containing 20 to 50 of oxide or hydroxide salts of organic coatings, coating the surface of the box in the canned, canned vegetables can be maintained and the original green flavor, and its oxides MgO, ZnO content of about 10 to 15, the amount is 2 ~ 10rag / square of time. abroad also fresh frozen vegetables and frozen vegetable packaging fresh packaging line. vegetable packaging is a great development prospects technology, measures very great, yet we went to mining,[link widoczny dla zalogowanych], development and exploration. (/ 7 A (7.2 shoots packaging, plant, shrews basis f group 1. Soft Bag Small Package: The basic idea is to give direct access to the family consumption, but also to enter the restaurant, done with the use with the check, this 0.3 to 1 kg pouch packaging not only for small families, but also transportation,[link widoczny dla zalogowanych], storage is a welcome convenience, consumers can shoot through the direct observation of plastic bags quality, and more conducive to promote sales. 2. anhydrous Packaging: Packaging As a result of ventilation without heat sterilization in the packaging, not in the bag with water,[link widoczny dla zalogowanych], much lower transport costs. 3. simplifies the process of water rinsing: the dry install water, precipitates could not produce, can reduce the requirements of rinse water and shorten the rinse time. 4. without preservatives; use of ventilation package increase in the replacement gas CO. antimicrobial concentration. This package in taking the time to After charging into the higher concentration of CO: gas mixture with N, after fresh at room temperature can usually six months, seasons and regions can be achieved between the dispatching of the time requirements. and eating convenience, save the flavor of fresh bamboo shoots well, it is dried, salted bamboo shoots can not compare. Second, ventilation, preservation and promotion of technology in real terms this method is in fact of a variety of goods (including food) in the deterioration of natural conditions,[link widoczny dla zalogowanych], rotten cause, olive f technology, materials f.】 7

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