Transportation And Preservation Of Freeze-Dried Foods

The porous spongy structure of freeze-dried food has both its advantages and disadvantages: first, once the product is exposed to the air, it is easy to absorb moisture and reduce the quality of oxidation, so, freeze-dried food should be vacuumed packaging, the best nitrogen-filled packaging; Second, the volume of lyophilized food is relatively large, not conducive to packaging, transportation, marketing, so lyophilized food is often compressed packaging. In addition, the porous and loose structure makes lyophilized food in the transportation, the sale of the way is very easy to break, therefore, for those who are inconvenient to compress the packaging of lyophilized food, it should have a certain protective effect of packaging materials or packaging form.

Freeze-dried food commonly used packaging materials for PE bag and compound aluminum foil bag, PE bag commonly used for a large package, the compound aluminum foil bag commonly used for small packing, outer packing usually choose cowhide corrugated carton, the size of meeting the need of the container transport, use PE bag as the inner packing, to strengthen its isolation from the role of oxygen, water, steam, commonly used double, when necessary, also can use the tin can packaging, but the price is higher, the application is not very common. No matter what kind of packaging materials, all need to use vacuum nitrogen, and add deoxidizer and desiccant.

Freeze-dried food should be stored in a cool, dry place, if possible, had better be placed in the environment of low temperature and low humidity, shelf life is usually 1 ~ 2 years, can be appropriately extended when using tin packaging.