Peeled and cut fruits, leafy vegetables and freshly processed vegetables, during the stages of packaging, storage and use, always face the problem of color change and browning, creating a bad smell and sour taste, or crushing the texture of the product. The high amount of carbon dioxide (CO2) produced by these products during the fermentation process is the main cause of such problems. Also, a large amount of carbon dioxide in the packaging may cause swelling, bursting and damage to the packaging body. The right solution for this problem is the carbon dioxide gas absorbent bag, which sometimes increases the storage time up to several months and preserves the freshness of the products and their nutritional value until the time of consumption.\r\n\r\nHours of work:\r\nSaturday to Wednesday (except public holidays) - 8 am to 4 pm
Fars
