CO2 in Food Transportation and Storage
Research on gas concentration in food packaging has been ongoing since the 1930’s. It’s proven that the control of gases, humidity and temperature within the food container can slow down the ripening process. With better measurement and control of these parameters, it is now possible to better control decomposition and help prevent pathogens from growing on the food.
Fun Fact: “Food kilometers” or “Food Miles” describe the distance that food is transported as it travels from producer to consumer. Table grapes food miles = 5,909 miles.
Next issue: Fun Facts about Humidity and Lumber Production delivered to subscribers on April 28th.
