Can be used to sterilize and reuse food bags
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According to the Russian "Science and Life" magazine reports. In order to preserve more easily deteriorating foods such as cheese and sausages, Russian experts added dehydrating acids, various mineral salts, and enzymes to polymers in food packaging materials. The inner surface of the packaging bag containing these substances absorbs moisture and kills bacteria, thereby improving the internal environment of the packaging bag. The enzyme also regulates the smell of food and preserves the nutrients in the food.
An important issue that must be addressed in the development of such bags is how to prevent additives in the packaging material from penetrating into the food. Russian experts have solved this problem by using multiple freezing and thawing techniques.
In addition, new packaging bags can be used over and over again. Russian experts have added pepsin to the packaging materials so that they can be used repeatedly nine times in cheese making processes, thereby reducing the cost of packaging bags and reducing production costs.