Inflatable food packaging is widely popular in Japan and has now attracted the attention of the United States.
Inflatable packaging is the removal of air, the filling of carbon dioxide and sulfur dioxide in the case of food packaging; prolong the life of food products. The research team led by Prof. Kraman from the University of Maryland in the United States carried out research work. They respectively packed potatoes, apples, beef, mushrooms, lettuce and other foods. The results show that under room temperature conditions, the food will not deteriorate within 30-250 days, ensuring food quality.
Inflatable packaged foods have the advantages of saving money and reducing energy consumption. Inflatable packaging requires 45% less energy than frozen or canned food. This data was obtained from the food inflation packaging test. However, in the actual commercial-scale inflatable packaging process, people believe that after the increase of efficiency, energy consumption will further decline. After food is inflated and packaged, it will no longer need to be refrigerated during transportation, storage and sales. Therefore, it is not necessary to consume refrigerated energy and can save a lot of energy. In addition, there is no need for thawing during inflation of packaged foods. It does not require as much water as cans.
Prof. Kraman claimed that if US foods use inflatable packaging to replace frozen foods or canned foods, annual savings of 250 million barrels of crude oil.

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