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How long does vacuum packaging keep vegetables fresh

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How long does vacuum packaging keep vegetables fresh

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generally, vegetables are kept fresh by vacuum packaging for about 4 months

vacuum packaging materials and technologies are basically aimed at foods that have been sterilized at high temperature. I don’t know whether you are asking about fresh vegetables or high-temperature processed vegetables. Vacuum technology should not be used for fresh vegetables, because fresh vegetables are still alive and carry out physiological activities and exchange. If vacuum packaging is used, the breathing of vegetables will produce heat and make fast food more corrupt. Therefore, it is only appropriate to use low-temperature storage technology for fresh vegetables. The purpose is to delay the physiological activities such as respiration of vegetables, so as to obtain fresh preservation and quality assurance

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 Dear, I'm glad to answer for you: I found that after the vegetables are packaged by the vacuum packaging machine, they can be stored at room temperature for up to one week, usually 3 ~ 7 days

 sometimes it's better to use water spray for preservation without vacuum packaging

 if the vegetables have been sterilized once before vacuum packaging (high temperature sterilization, sterilizing agent sterilization and other methods), they can be stored for 1 ~ 3 months, which should be determined according to different vegetables. Due to the relevant national regulations, the pesticide residues in vegetables are. We usually recommend low temperature preservation for non processed vegetables. Vegetables used within a week shall be cleaned directly and kept fresh in vacuum (but attention shall be paid to the selection before vacuum)

 for processed vegetables, the method of high-temperature sterilization and instantaneous sterilization is usually adopted, including sterilization before packaging and secondary sterilization after vacuum packaging. This method can be stored for half a year

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generally, vegetables are kept fresh by vacuum packaging for about 4 months

vacuum packaging materials and technologies are basically aimed at foods that have been sterilized at high temperature. I don’t know whether you are asking about fresh vegetables or high-temperature processed vegetables. Vacuum technology should not be used for fresh vegetables, because fresh vegetables are still alive and carry out physiological activities and exchange. If vacuum packaging is used, the breathing of vegetables will produce heat and make fast food more corrupt. Therefore, it is only appropriate to use low-temperature storage technology for fresh vegetables. The purpose is to delay the physiological activities such as respiration of vegetables, so as to obtain fresh preservation and quality assurance

go to Baidu app to view
Answer

 is inquiring for you, please wait ~ 

 is querying for you, please wait ~ 

 Dear, I'm glad to answer for you: I found that after the vegetables are packaged by the vacuum packaging machine, they can be stored at room temperature for up to one week, usually 3 ~ 7 days

 sometimes it's better to use water spray for preservation without vacuum packaging

 if the vegetables have been sterilized once before vacuum packaging (high temperature sterilization, sterilizing agent sterilization and other methods), they can be stored for 1 ~ 3 months, which should be determined according to different vegetables. Due to the relevant national regulations, the pesticide residues in vegetables are. We usually recommend low temperature preservation for non processed vegetables. Vegetables used within a week shall be cleaned directly and kept fresh in vacuum (but attention shall be paid to the selection before vacuum)

 for processed vegetables, the method of high-temperature sterilization and instantaneous sterilization is usually adopted, including sterilization before packaging and secondary sterilization after vacuum packaging. This method can be stored for half a year

4 more

semi identical

You may also like

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