Why water mist appears inside the modified atmosphere packaging film
The main causes of moisture in the film of the modified atmosphere packaging are as follows:
The protective gas of chilled meat modified atmosphere packaging is usually 60% -70% oxygen box and 40% -30% carbon dioxide. The carbon dioxide in the modified atmosphere packaging enters the product to delay the growth of microorganisms. It is used to keep the meat red, and the fresh-keeping period is 7-12 days at 0-4 ℃. But the formation of water mist will cause the following problems:
The water mist in the modified atmosphere packaging will affect the transparency of the film, resulting in the inability to clearly see the packaged product;
Affect the beauty of packaging, resulting in a decline in sales;
The water droplets accumulated on the surface of the film will drip onto the product, making the bacteria increase in value quickly, which is likely to cause deterioration or even rot.
The main reasons for the formation of water mist are as follows:
The basic cause of moisture condensation or water mist in modified atmosphere packaged chilled meat is the difference in product temperature and storage, transportation and other links, that is, the modified atmosphere packaged product has undergone a temperature increase and then cooled down during the entire process from production to store the process of. Generally, the temperature of the modified atmosphere packaged product is 4-6 ℃. If the ambient temperature is higher during storage or transportation, the temperature of the modified atmosphere packaged product will rise, resulting in the generation of large water vapor inside the package. , Free water vapor will condense on the modified atmosphere packaging film, and in severe cases, water mist will form.
