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Packaging is a product of industrialization and social and economic development. It is a marketing package designed to cater to the market, guide consumption, and meet people's material and aesthetic needs for commodities. Let's take a look at the design directions in the field of packaging design in the future.

Fresh food air transportation mainly includes meat food, tea, edible fungi, dairy products, agricultural products, fruits, vegetables, aquatic products, ice cream for cold drinks, etc. These foods must be transported at low temperature. The temperature is below -20°C, seafood and cold drinks It needs to be below -25°C in order not to deteriorate. For example, the umami taste of seafood at -20°C is quite different. Meat that needs to be transported is often frozen for 24 hours in the cold store, and it takes longer to process larger pieces of meat. It is best to measure the center temperature of the meat to reach the same surface temperature, usually -18 degrees, some requirements -23 degrees.

Due to more attention and higher requirements on food safety, some countries have strengthened regulations on food packaging regulations. The implementation of nutrition standards, indirect additives, etc. to promote degradable packaging, electronic scanning barcodes, etc., are all promoting the new development of food packaging.

In order to achieve freshness preservation and food safety, modified atmosphere packaging of food has stricter requirements on the degree of contamination of food before packaging, packaging materials and storage temperature.

Did you get the life tips yesterday? Today we continue to share with you the tips on life of fruit and vegetable preservation