Common Packaging Methods For Frozen Fruits And Vegetables

1. Inflatable packaging:
The packaging method involves first extracting air from the packaging and then filling it with gases such as carbon dioxide or nitrogen. These gases can prevent the oxidation of food, especially meat fat, and the growth of microorganisms. The inflation rate is generally within 5%.
2. Vacuum packaging:
Remove the gas from the packaging and immediately seal it. The reduction of gas inside is not conducive to microbial growth, which is beneficial for the quality preservation of frozen fruits and vegetables and prolongs the shelf life of frozen fruits and vegetables.