The water content of fruits and vegetables is generally above 95%. Maintaining fruits and vegetables without losing water is an important aspect of preservation. Therefore, the direct storage environment of fruits and vegetables should maintain a high relative humidity. At present, the use of plastic film moisturizing packaging, there is basically no dehydration and wilting phenomenon, but due to the humidity inside the film is too large, so that a large number of film condensation on the inner wall of the film, easily produce bacteria, causing decay.
Preventing "sweat condensation" usually starts with the following aspects:
Before the storage of fruits and vegetables, sufficient cooling and precooling should be performed. After the storage, the vegetables should be cooled until they reach equilibrium with the temperature of the warehouse and then packaged with plastic film.
During the storage of fruits and vegetables, the temperature difference between the inside and outside of the library should not be too great. If necessary, ventilation and ventilation should be performed. The storage temperature should be kept as stable as possible.
Choose plastic film packaging that has good permeability to moisture. Ordinary plastic film has poor permeability to water, water droplets are always present after condensation, and accumulates more and more. Specially processed fresh-keeping bags have good permeability to water vapor, and in fully pre-cooled and temperature-stabilized warehouses, The surface of the bag is basically free from condensation or condensation, and even if the warehouse is relatively dry and moderately ventilated, the original condensation will gradually disappear. However, it should be noted that the warehouse should be kept dry when using storage bags.
Source: version 2006.3.2.3 "China Times cooperation" Author: Dihong Min
Metallurgical Chemicals,Metallurgical Processing Chemical,Calcium Cyanamide Granule,Mining Metallurgical Chemical
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