MAP Tray Sealing Machine

Fresh-keeping period of various foods (for reference):

1. Fresh fruits and vegetables, mushrooms After the fruits and vegetables are harvested, they still maintain the metabolic respiration activity of absorbing O2 and expelling CO2. If the O2 content in the package is reduced and the CO2 content is increased, the fruits and vegetables can maintain weak aerobic respiration without anaerobic respiration, the aging process of fresh fruits and vegetables is delayed, the metabolism rate is reduced, and the preservation period is prolonged. Modified atmosphere packaging of fresh fruits and vegetables is composed of O2, CO2 and N2. The preservation period of modified atmosphere packaging is determined according to the variety and freshness of fruits and vegetables, such as strawberries, mushrooms, lychees, peaches, leafy vegetables, etc. The shelf life at a temperature of 0-4°C is 10-30 days. Use low barrier film.

2. Cooked food products The preservation of Chinese and Western-style livestock and poultry cooked food products, braised vegetables, stir-fried vegetables, stews, fast food and other cooked food products, requires preservation and preservation and maintaining the original flavor. The fresh-keeping gas is generally composed of CO2, N2 and other gases. After modified atmosphere packaging, the fresh-keeping gas forms a protective film on the surface of the food, so as to achieve fresh-keeping and maintain the nutrient content of the food and the original taste, taste and shape. The preservation period is more than 5-10 days under 20℃; the preservation period is 30-60 days under the condition of 0-4℃; after pasteurization (around 80℃), the preservation period is more than 60-90 days at room temperature . Need to use high barrier film. The use of modified atmosphere packaging combined with natural biotechnology can achieve a more ideal effect.

3. Baked foods Deterioration of grilled foods is mainly mildew. Fresh-keeping requires mold-proof and flavor preservation. Fresh-keeping gas is composed of CO2 and N2. The shelf life of rice noodles such as cakes and breads at room temperature is 15-60 days; the shelf life of moon cakes at room temperature is 30-90 days; the packaging film of steamed buns needs to use a composite plastic film with high gas barrier properties to keep the packaging The gas concentration. With natural biotechnology, the preservation effect is doubled.

4. Fresh livestock and poultry The modified atmosphere packaging gas of fresh pork, beef, and mutton is composed of CO2, O2 and other gases. The high concentration of O2 oxidizes the myoglobin in the meat to oxygenated myoglobin, which can keep the fresh meat bright red; CO2 is used for preservation. The shelf life is 7-30 days at 0-4°C. Fresh poultry uses CO2, N2 and other fresh-keeping gases, and the fresh-keeping period can reach 15-30 days. With natural biotechnology, it can be sold for 2-5 days at room temperature.

5. Fresh aquatic products and seafood Fresh fish and other aquatic products are perishable foods with high moisture content. Anaerobic bacteria are one of the corruption factors of fresh aquatic products during low-temperature storage and produce toxins harmful to human health. The fresh-keeping gas is composed of O2, CO2 and N2. The modified atmosphere packaging of fatty fish is the main factor of spoilage due to fatty oxidation acid, and the protective gas is composed of CO2 and N2. Modified atmosphere packaging of fresh aquatic products has a shelf life of 15-30 days at a temperature of 0-4°C according to variety and freshness. The packaging film needs to use a composite plastic film with high gas barrier properties to maintain the gas concentration in the package.