Select high-quality packaging materials
Material selection is the basis for improving the shelf life of Pastry Blister Packaging Box. Materials with good gas barrier and water vapor barrier properties, such as high barrier plastic resins, should be selected. These materials can effectively block the entry of gases such as oxygen and carbon dioxide and external water vapor, reduce the contact between pastries and air, and thus slow down the oxidation, deterioration, moisture and softening of pastries. At the same time, the materials must also meet food safety standards to ensure that there is no pollution to the pastries and to ensure the quality and safety of the pastries.
Optimize packaging design structure
Reasonable packaging design structure helps to improve the preservation effect. A structural design with good sealing performance can be adopted, such as adding sealing strips or using heat sealing technology, so that the packaging box can form a relatively sealed environment after closing to prevent the leakage and entry of air and water vapor. In addition, according to the shape and characteristics of the pastries, design a suitable interlayer or tray to fix the pastries in the packaging box to prevent the pastries from squeezing and colliding with each other during transportation and storage, causing the pastries to deform or be damaged, thereby affecting the preservation effect.
Combined with preservation technology application
Combining some preservation technologies in the Pastry Blister Packaging Box can significantly extend the preservation time. For example, preservatives such as oxygen absorbers or desiccants can be added. Oxygen absorbers can absorb oxygen in the packaging box, reduce oxygen content, inhibit the oxidation and rancidity of fats and the growth and reproduction of microorganisms in pastries; desiccants can absorb excess water vapor, maintain a dry environment in the packaging box, and prevent pastries from getting damp and moldy. In addition, some new preservation technologies such as modified atmosphere packaging technology can effectively extend the shelf life of pastries by adjusting the gas composition in the packaging box, such as filling in inert gases such as nitrogen, replacing the oxygen in it.
Control storage environment conditions
In addition to the factors of the packaging box itself, storage environment conditions are also crucial to the preservation of pastries. Blister packaging boxes containing pastries should be stored in a dry, cool, well-ventilated environment, avoiding direct sunlight and high temperature and humidity. Excessive temperature will accelerate chemical reactions and microbial reproduction in pastries, and high humidity will cause pastries to get damp and deteriorate. At the same time, be careful not to mix with items with peculiar smells to prevent the cakes from absorbing peculiar smells and affecting the taste and quality. By controlling the good storage environment conditions and combining them with high-quality blister packaging boxes, the shelf life of cakes can be extended to the greatest extent.
