In the process of selling goods, in addition to some meat products having a short shelf life, the shelf life of fruits and vegetables is also relatively short. In order to provide fresh fruits and vegetables for urban people, rural people go to great lengths because often the fruits and vegetables they have worked hard to cultivate either wither during transportation or rot during the sales process, which greatly affects their product image and economic income. At the same time, some stale foods are also harmful to consumers' health.
In this era of frequent commodity transactions, especially food transactions, fresh and vibrant food is the preferred choice for the masses. How to maintain the freshness of these products? Although there are various methods, including refrigeration technology, chemical additives, etc., there is still a relatively new type of ray preservation technology that many people have not been exposed to. However, when used, the effect is very obvious, and it rarely has a good effect on vegetable and fruit preservation. And green and environmentally friendly.
Radiation preservation is the use of gamma rays generated by cobalt sources or high-energy electron accelerators to generate electron beam rays that irradiate fruits and vegetables, reducing the internal microbial eggs and larvae, thereby inhibiting the rapid reproduction of these microorganisms to extend the shelf life of food, so that they can maintain a fresh taste, beautiful appearance, and not dry and rot so quickly in the short term. Among the two types of radiation preservation mentioned above, electron rays are widely used by food companies because they have no radiation residue and are purely generated by high-voltage electricity. When the power is turned off, the radiation disappears, which belongs to green and environmentally friendly preservation technology. Durian raisins, which are commonly consumed, are very prone to bacterial growth and have a short shelf life. However, after being irradiated with electronic radiation to reduce or even kill internal bacteria, the shelf life of such foods can be effectively extended, effectively preserving their freshness without affecting their taste and appearance.
Nowadays, more and more supermarkets are using electronic radiation preservation technology to improve product quality and extend shelf life. However, not all foods can be sterilized with radiation at will. At the same time, the intensity of radiation should be controlled well. Excessive intensity can also affect other properties of food. If you need to choose this technology, it is recommended to consult a radiation sterilization engineer or pass sample testing before using it in large quantities.
