Food preservation is an attractive and popular technology. Since traditional refrigeration and freezing methods are far from being able to solve the existing problems, a new generation of food preservation with broad spectrum, high efficiency and low toxicity is sought. method has become a research hotspot.
I. Waxing preservation method. After the apple is waxed, a very thin wax film is formed on the surface. Because the wax film layer has the function of preventing water loss and hindering gas exchange, the preservation effect is very ideal. Waxing apples costs only a few cents per kilo, and the fruit looks attractive and attractive.
Second, researchers in Jingdezhen, Jiangxi Province, discovered an original biological preservation technology. This is beyond the common preservation technology, which uses microorganisms to inhibit the oxidation process of tea leaves. They used Bacillus cereus to form biofilms, which have the advantages of good resistance to conductivity. They incorporated it into tea leaves to form a large number of mycelium, that is, biofilms, on tea leaves, so that the color, aroma and taste of tea after packaging can be maintained for a long time. Change.
Third, negative ion preservation. Negative ion preservation is a new technology that uses the corona discharge of needle electrodes to generate negative ions to preserve food. The use of its fresh-keeping fish, meat, and other foods not only has good anti-mildew and bacteriostatic effects, but also overcomes the shortcomings of the previous use of ozone to preserve food, such as the discoloration and deterioration of the food due to oxidation, so that the food maintains its original color and original flavor. According to reports, after the tuna was kept fresh for 4 days, no bacterial proliferation was seen on the surface, and there was no change in color.