How to preserve fruits with fruit preservation technology

Today we will talk about how fruit preservation technology can preserve fruits. Below, the editor will introduce how fruit preservation technology can preserve fruits.

Although the harvested garden products have detached from the plant or soil, they are still a living organ or tissue due to the loss of energy supply

The mother plant of the source can only consume the nutrients originally stored within the individual,

Lowering pH and temperature, as well as expelling effective oxygen from tissues, can prevent browning. The traditional method for inhibiting browning is sodium sulfite, which has been widely used internationally

Not allowed to use, commonly used alternatives to sulfite include ascorbic acid

Isoascorbic acid, citric acid, L-cysteine, calcium chloride, EDTA, etc. The vegetables that have been cut and washed should be dehydrated, usually using a dehydrated solution

Centrifuge is used for dehydration, and the centrifuge speed and dehydration time should be appropriate.

Our company provides relevant enterprises with fresh-keeping equipment, spontaneously modified atmosphere fresh-keeping bags, and technology to significantly extend the shelf life.

Leaf vegetables usually cannot be stored for a long time. If stored directly in the refrigerator, they will quickly turn yellow and the leaves will become damp and rotten. Preserving this type of vegetable is the best

The important thing is to retain moisture while avoiding leaf decay.

Modified atmosphere packaging is also suitable for preserving fresh vegetables. Jingcai, also known as cut fruits and vegetables or semi processed fruits and vegetables, is an emerging food processing product that caters to office workers,

It has the characteristics of safety, freshness, nutrition, and convenience, but it is prone to browning after cutting.

To reduce the absorption of solar radiation energy, the exterior walls of refrigeration and preservation equipment are generally painted white or light in color, so cold storage buildings are different from general industrial and civil buildings

Different, it has its unique structure.

The fresh meat can be kept fresh for more than one month by spray treatment with glucose solution. Here is another method that I have experimentally verified: place the meat in a

Soak it in a preservation solution to form a thin film that adheres to the surface of the meat,

The disadvantage of vacuum high-temperature sterilization is that it causes significant damage to the unique taste, taste, and nutrition of food; Nitrogen filled packaging can effectively maintain the taste of food

Taste and nutrition, but the shelf life is short. If the shelf life needs to be extended, it needs to be packaged and sterilized at high temperature, resulting in significant changes in taste and taste.

The modified atmosphere packaging for fresh pork, sheep, and beef meat should not only maintain the original red color of the meat, but also be able to preserve and preserve it. The gas in the modified atmosphere packaging is composed of O2 and CO2,

The gas composition varies depending on the type of meat.

In the standards of advanced composite modified atmosphere packaging equipment in developed countries, it is required that the gas replacement rate should be above 98%, and the accuracy error rate of fresh-keeping gas mixing should be less than 2%.