Fruits are fresh foods, and perishable after harvesting. In order to extend the preservation period, scientists from various countries have invented a variety of preservation technologies. Ten kinds of new technologies are introduced. 1. Fresh-keeping cartons: This is a new cartons developed by the Japan Food Distribution System Association in recent years. Researchers used a "Ristoval" (a type of silicate) as an additive to pulp. Due to this kind of stone powder, it has unique adsorption effect on various gases, and it is cheap and does not need low-temperature and high-cost equipment. It has a long-term preservation effect, and the fresh fruit weight will not be reduced, so businesses love it. With it, it is even more unique to carry out long-distance storage and transportation. 2, microwave preservation: This is a company in the Netherlands, a low-temperature sterilization of fruits for fresh methods. It uses microwaves to heat it up to 72°C in a short time (120s), and then this processed food is listed at 0～4°C and can be stored for 42-45 days without deterioration. Suitable for the off-season supply of "seasonal fruit", much favored by people. 3. Edible Fruit Preservatives: This is an edible fruit preservative developed by a British food association. It is a "translucent emulsion" formulated with sucrose, starch, fatty acids and polyesters. It can be sprayed, brushed, and impregnated into watermelons, tomatoes, bell peppers, eggplants, cucumbers, apples, Bananas and other surfaces can be stored for up to 200 days. This is because this preservative forms a layer of “sealing film†on the surface of fruits and vegetables, which completely prevents oxygen from entering the interior of the fruits and vegetables, thereby prolonging the ripening process of the fruit and enhancing the preservation effect. 4, the new film preservation: This is a one-time consumption of moisture absorption and preservation of plastic packaging film developed in Japan, which is composed of two pieces of translucent nylon membrane with strong water permeability, and is installed between the membrane Natural sugar paste and sugar syrup with high osmotic pressure can slowly absorb moisture that has exuded from the surface of fruits and meat to achieve freshness preservation. 5. Pressurization and preservation: It was developed by the Institute of Food Science and Technology of Kyoto University in Japan and used pressure to make foods. After the fruit is compressed and sterilized, it can prolong the fresh-keeping time and improve the fresh taste. However, under the condition of pressure, the acid can not exert its effect. Therefore, in the best state, it is best to preserve the fruit. 6, ceramic preservation bags: This is a Japanese company developed a far infrared effect of fruit preservation bags, mainly in the inside of the bag coated with a thin layer of ceramic material, so through the ceramic can be released by the infrared A strong "resonant" movement occurs with the moisture contained in the fruit, thus promoting fruit preservation. 7, microbial preservation method: ethylene has the role of promoting fruit aging and maturation, so to make fruit to achieve the purpose of preservation, you must remove ethylene. After screening research, the scientists isolated an "NH-10 strain" that can be used to make ethylene-removing "NH-T" substances that prevent browning, loosening, and grain loss during storage. Tomato, pepper to prevent loss of water, discoloration and loose effect, there is a clear effect of preservation. 8, decompression preservation method: it is a new fruit storage method, has a good effect of preservation, and has a convenient management, simple operation, low cost and high quality. At present, some countries such as the United Kingdom, the United States, Germany, and France have developed low-pressure containers with standard specifications, which have been widely used in long-distance transportation of fruits. 9, the preservation of hydrocarbon mixture method: This is the United Kingdom a Sampei biotechnology company developed a pear, grapes and other fruits can be doubled the storage life of the "natural edible preservative." It uses a complex mixture of hydrocarbons, in use, it is dissolved in water to a solution state, then the fruit to be preserved is soaked in the solution, so that the surface of the fruit is coated evenly with the liquid agent. This greatly reduces the amount of oxygen absorbed and allows almost all of the CO2 produced by the fruit to escape. Therefore, the effect of preservatives resembles giving an “anesthetic†to fruits to make them dormant. 10, electronic technology preservation method: It is the use of negative oxygen ions and ozone generated by high-voltage negative electrostatic site to achieve the purpose. Negative oxygen ions can passivate enzymes that metabolize fruit, which reduces the respiratory intensity of fruit and reduces the survival of fruit ripening agent ethylene. Ozone is a strong oxidant, and it is also a good disinfectant and bactericide. It can not only eliminate the microorganisms on fruits and secrete toxins, but also can inhibit and delay the hydrolysis of fruit organic matter, thus prolonging the storage period of fruits.
Radish Juice Vermicelli Bag
Radish Juice Vermicelli Bag,Reusable Radish Juice Vermicelli Bag,Radish Juice Vermicelli Bag Wholesale,Radish Juice Vermicelli Plastic Bag
Ningxia ZhaiXianSong Commercial and Trading Co.,Ltd. , http://www.nxupin.com