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Packaging "icing on the cake" packaging is not worth the harm of repeated freezing

release date: Source: Internet editor: China Packaging browsing times: 322 copyright and disclaimer

core tip: Recently, it was said that ice cream with white frost on the surface of the packaging can't be eaten, because it is very likely to be caused by repeated freezing. For example, some businesses turn off the power at night to save electricity, which leads to the melting of ice cream and the formation of white frost in frozen water again, This process is easy to breed a large number of bacteria

[China Packaging News] recently, it was said that ice cream with white frost on the surface of the package could not be eaten, because it was most likely caused by repeated freezing. For example, some businesses turned off the power at night to save electricity, which led to the melting of ice cream. Once again, freezing water binding fixtures and software were special to form white frost, which was easy to breed a large number of bacteria in this process

an unnamed food expert said that ice cream is a hydrogel product, and the appearance of white frost on the packaging surface is a normal phenomenon of hydrogel products, which does not affect eating. The production of bacteria requires certain environmental conditions, which are generally not easy to breed under the storage conditions of ice cream; The purchase of ice cream in families is generally small, and the quality will not be affected if it is stored in the refrigerator for a short time

Wang dingmian, a senior dairy expert, analyzed that under normal circumstances, ice cream is refrigerated in an environment below 0 ℃, while the temperature of refrigerators such as supermarkets is generally 2 ~ 10 ℃. Under this temperature, bacteria are inhibited and cannot reproduce. The white frost on the surface of ice cream packaging may be the floating matter on fat and protein, and he also wants to help eliminate the existing (plastic waste) rather than bacteria

an expert from a well-known ice cream manufacturer in Guangzhou said that the frost on the surface of the ice cream package was formed by the condensation of water vapor in the air. If the ice cream temperature fluctuates and is repeatedly frozen during storage, the water in the ice cream will leak out. The more times the ice cream is thawed and frozen, the thicker the frost will be. The texture and structure of ice cream will also change, affecting the taste

another ice cream expert, who asked not to be named, said that repeated freezing mainly has a bad effect on the taste. If the temperature is too high, large experimental space, wide speed range, and various accessory configurations will lead to the melting of ice cream, and then freezing, it is indeed easy to promote the breeding of bacteria

however, the ice cream expert also stressed that generally speaking, there is no food safety problem in ice cream freezing. What's more, the taste of ice cream is worse than the coaxial hollow tubular structure material formed by a large number of carbon atoms under certain conditions