Hypobaric storage and preservation technology
Reduced pressure storage refers to the technical method of continuously extracting mixed air from a closed container, delivering fresh air to the outside, maintaining a certain humidity and/or temperature inside the container, and maintaining a set pressure level. It is a modern preservation technology that differs significantly from technologies such as Controlled Atmosphere Storage (CA), Vacuum Precooling, Modified Atmosphere Packaging (MAP), and Vacuum Packaging.
Q&A on Hypobaric Storage Technology
What is the purpose of hypobaric storage technology? Answer: Simply put, it is used for preserving fresh agricultural and sideline products. Mainly including: A. Fresh vegetables, fruits, edible mushrooms, cut flowers, meat and poultry products, and aquatic products preservation, that is, storage preservation, transportation preservation, and shelf preservation without freezing. Fresh vegetables and fruits that have undergone short-term hypobaric treatment can be kept fresh under the conditi
Introduction to Hypobaric Storage and Freshness Preservation Technology
Hypobaric storage and preservation technology is a combination of preservation technology parameters closely related to hypobaric storage equipment, similar to the relationship between computers and software. Hypobaric refrigeration, commonly known as hypobaric storage, is an American scientist named Dr Stanley P. Burg invented it in the 1960s as a pollution-free, non freezing physical preservation technology.