First, the preservation mechanism of fresh fruits and vegetables The primary task of fresh fruits and vegetables preservation is to maintain the appearance, hardness, taste and flavor of perishable fruits and vegetables. Most fresh fruits and vegetables lose their commodity value when they lose their appearance.
The fresh fruits and vegetables after harvesting are still living and living, and a series of physiological changes will be carried out to further fully express their unique flavor and taste, and more suitable for people's needs in terms of color, aroma and nutrients. This process is called After the ripening stage; then, the fruits and vegetables gradually lose the original color and fragrance and nutrients, and even soften and disintegrate. This is the aging stage; trying to delay the ripening and aging process of fresh fruits and vegetables is to maintain the original quality process as much as possible. The process is called the shelf life.
The main factors affecting the physiological changes after harvesting fresh fruits and vegetables are temperature, humidity, environmental gas, packaging, mechanical damage, etc., which will cause weight loss, loss of freshness, shrinkage, color and gloss, and seriously affect product storability and disease resistance. Sex.
There are two kinds of respiratory forms after fruit and vegetable harvesting: climacteric and non-jumping. The former has a peak respiratory intensity at maturity. At this time, the flavor quality of the fruit is good, and then the respiratory intensity decreases, and the fruit ages and even dies. Ethylene can promote the peak of breathing of climacteric fruits in advance, prompting early maturity and aging.
The temperature, the fresh fruits and vegetables after harvesting have a lot of field heat and a strong breathing heat. Generally, the respiratory intensity increases by 1 to 1.5 times or even higher for every 10 ° C increase in a certain temperature range. The greater the breathing intensity, the greater the material consumption and the shorter the shelf life. In the range of 30 ° C ~ 60 ° C, fungi, bacteria and various microbial activities and reproduction are strong, low temperature can slow the physiological activities of fresh fruits and vegetables, inhibit fungi and other microbes.
Humidity, slight dryness or dampness can inhibit respiration, and low humidity means dryness, which increases transpiration.
Atmospheric packaging, in the atmosphere, generally contains 20.9% O2, 78% N, 0.03% CO2, and other trace gases. Reducing the concentration of O2 in the storage environment can inhibit the respiration of fruits and vegetables or even put them in a dormant state, and can also kill some microorganisms or inhibit their activities. Properly increasing the CO2 concentration can inhibit the respiration of fruits and vegetables, inhibit the synthesis of ethylene in fruits and vegetables, and inhibit the effects of ethylene on fruits and vegetables. Early maturity and aging of fresh fruits and vegetables are mainly caused by ethylene gas.
It can be seen from the above that after harvesting fresh fruits and vegetables, it is necessary to have a long-term preservation period as soon as possible, so it is necessary to quickly remove the field heat as soon as possible, suppress the respiratory heat, store in appropriate temperature, humidity, gas environment, and reduce the respiratory intensity and transpiration. Inhibit or kill microorganisms.
It can be understood from the above that the modified atmosphere packaging technology can not only prolong the storage period, but also can greatly extend the shelf life vacuum cooling method compared with other cooling methods, and has the following characteristics:
1. The preservation time is long, it can be transported directly without entering the cold storage, and the medium and short-distance transportation can be used without the heat preservation car. 2. The original sense and quality (color, fragrance, taste and nutrients) of the fruits and vegetables are kept good;
3. Has a "thin layer drying effect" - some small damage on the surface of fruits and vegetables can be "healed" healing or will not continue to expand;
4. No pollution to the environment;
5. Low operating costs;
6. It can extend the shelf life, and the vacuum pre-cooled leafy vegetables can be directly imported into the high-grade supermarket without refrigeration.
It can also be applied to pre-cooled fresh edible fungi, fresh cut flowers, raw meat, rice, steamed products, cooked foods, etc. It is especially suitable for cooling articles to extend the shelf life.
It is widely used in the distribution of foods in supermarkets such as raw and cooked meat products, fish, poultry, fruits, vegetables and bread.
The use of modified atmosphere packaging technology not only prolongs the shelf life of fruits and vegetables, but also maintains its original flavor and vivid color. The air-conditioned packaging of fruits and vegetables not only improves the packaging grade, but also extends its shelf life and increases the added value of the product. Therefore, the modified atmosphere packaging technology is receiving more and more attention and attention from fruit and vegetable processing and distribution companies.
Air-conditioning packaging machine box type automatic air-conditioning packaging machine Kemai vacuum packaging machine
The fresh fruits and vegetables after harvesting are still living and living, and a series of physiological changes will be carried out to further fully express their unique flavor and taste, and more suitable for people's needs in terms of color, aroma and nutrients. This process is called After the ripening stage; then, the fruits and vegetables gradually lose the original color and fragrance and nutrients, and even soften and disintegrate. This is the aging stage; trying to delay the ripening and aging process of fresh fruits and vegetables is to maintain the original quality process as much as possible. The process is called the shelf life.
The main factors affecting the physiological changes after harvesting fresh fruits and vegetables are temperature, humidity, environmental gas, packaging, mechanical damage, etc., which will cause weight loss, loss of freshness, shrinkage, color and gloss, and seriously affect product storability and disease resistance. Sex.
There are two kinds of respiratory forms after fruit and vegetable harvesting: climacteric and non-jumping. The former has a peak respiratory intensity at maturity. At this time, the flavor quality of the fruit is good, and then the respiratory intensity decreases, and the fruit ages and even dies. Ethylene can promote the peak of breathing of climacteric fruits in advance, prompting early maturity and aging.
The temperature, the fresh fruits and vegetables after harvesting have a lot of field heat and a strong breathing heat. Generally, the respiratory intensity increases by 1 to 1.5 times or even higher for every 10 ° C increase in a certain temperature range. The greater the breathing intensity, the greater the material consumption and the shorter the shelf life. In the range of 30 ° C ~ 60 ° C, fungi, bacteria and various microbial activities and reproduction are strong, low temperature can slow the physiological activities of fresh fruits and vegetables, inhibit fungi and other microbes.
Humidity, slight dryness or dampness can inhibit respiration, and low humidity means dryness, which increases transpiration.
Atmospheric packaging, in the atmosphere, generally contains 20.9% O2, 78% N, 0.03% CO2, and other trace gases. Reducing the concentration of O2 in the storage environment can inhibit the respiration of fruits and vegetables or even put them in a dormant state, and can also kill some microorganisms or inhibit their activities. Properly increasing the CO2 concentration can inhibit the respiration of fruits and vegetables, inhibit the synthesis of ethylene in fruits and vegetables, and inhibit the effects of ethylene on fruits and vegetables. Early maturity and aging of fresh fruits and vegetables are mainly caused by ethylene gas.
It can be seen from the above that after harvesting fresh fruits and vegetables, it is necessary to have a long-term preservation period as soon as possible, so it is necessary to quickly remove the field heat as soon as possible, suppress the respiratory heat, store in appropriate temperature, humidity, gas environment, and reduce the respiratory intensity and transpiration. Inhibit or kill microorganisms.
It can be understood from the above that the modified atmosphere packaging technology can not only prolong the storage period, but also can greatly extend the shelf life vacuum cooling method compared with other cooling methods, and has the following characteristics:
1. The preservation time is long, it can be transported directly without entering the cold storage, and the medium and short-distance transportation can be used without the heat preservation car. 2. The original sense and quality (color, fragrance, taste and nutrients) of the fruits and vegetables are kept good;
3. Has a "thin layer drying effect" - some small damage on the surface of fruits and vegetables can be "healed" healing or will not continue to expand;
4. No pollution to the environment;
5. Low operating costs;
6. It can extend the shelf life, and the vacuum pre-cooled leafy vegetables can be directly imported into the high-grade supermarket without refrigeration.
It can also be applied to pre-cooled fresh edible fungi, fresh cut flowers, raw meat, rice, steamed products, cooked foods, etc. It is especially suitable for cooling articles to extend the shelf life.
It is widely used in the distribution of foods in supermarkets such as raw and cooked meat products, fish, poultry, fruits, vegetables and bread.
The use of modified atmosphere packaging technology not only prolongs the shelf life of fruits and vegetables, but also maintains its original flavor and vivid color. The air-conditioned packaging of fruits and vegetables not only improves the packaging grade, but also extends its shelf life and increases the added value of the product. Therefore, the modified atmosphere packaging technology is receiving more and more attention and attention from fruit and vegetable processing and distribution companies.
Air-conditioning packaging machine box type automatic air-conditioning packaging machine Kemai vacuum packaging machine
Pain Relief Patch for Breast
[Name] Medical Cold Patch
[Package Dimension] 10 round pieces
The pain relief patch is composed of three layers, namely, backing lining, middle gel and protective film. It is free from pharmacological, immunological or metabolic ingredients.
[Scope of Application] For cold physiotherapy, closed soft tissue only.
[Indications]
The patches give fast acting pain relief for breast hyperplasia, breast fibroids, mastitis, breast agglomera tion, swollen pain.
[How To Use a Patch]
Please follow the Schematic Diagram. One piece, one time.
The curing effect of each piece can last for 6-8 hours.
[Attention]
Do not apply the patch on the problematic skin, such as wounds, eczema, dermatitis,or in the eyes. People allergic to herbs and the pregnant are advised not to use the medication. If swelling or irritation occurs, please stop using and if any of these effects persist or worsen.notify your doctor or pharmacist promptly. Children using the patch must be supervised by adults.
[Storage Conditions]
Store below 30c in a dry place away from heat and direct sunlight.
Pain Relief Patch For Breast,Pain Relief Plaster For Breast,Relief For Breast Pain,Pad Relief Patch For Breast
Shandong XiJieYiTong International Trade Co.,Ltd. , https://www.xjpatches.com