Extending the shelf-life of perishable foods. Changing the atmosphere inside the packaging the shelf life of many fresh products can be extended. For example, by decreasing the amount of oxygen and increasing the carbon dioxide the shelf life of many fruits may be significantly improved. Using various gas combinations it is also possible to slow down the growth of bacteria and extend the shelf-life of other perishable foods like meat, fish and vegetables.
By Edinburgh Sensors Ltd based in Livingston, UNITED KINGDOM.
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