All water based products have plenty of nutrients and water to support microbe growth under favorable conditions. Microbes invade water based products from multi-point sources, such as contaminated raw materials, poor plant hygiene, untreated water, and not properly preserved recycling materials. While adding in-can preservatives into the products should not excuse a factory from Good Manufacturing Hygiene Practices (GMHP), proper use of in-can preservatives coupled with GMHP can dramatically minimize the chance of microbial tolerance development, and assure unspoiled products to customers.
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Wild vegetable preservation method
After wild vegetables (including vegetables and mushrooms) are picked, deterioration, such as wilting, chlorosis, brittleness, and fibrosis, will occur, which will seriously affect the commodity value. The following effects can be achieved with the following preservation methods: 1. B9 is a plant growth retardant that is soaked in 0.1% solution for 10 minutes, and is drained and sealed to ensure freshness. Days or more. 2. Calcium Ion Method Calcium chloride (calcium carbonate, alum can also be) dissolved in water formulated 0.05% to 0.10% of the aqueous solution, will be picked up on the base of the wild vegetables Pier, the lower part of the 5 cm upright in the calcium ion solution After immersed in 2 to 4 hours, rinse with clean water, and keep fresh for 5 to 8 days without deterioration. 3. The baking soda method dissolves baking soda (or soda ash, caustic soda, etc.) in clean water, and soaks the wild vegetables for 3 to 5 hours and then rinses with clean water. Can inhibit chlorosis, preservation. 4. Ascorbic acid method After wild herbs are picked, 0.1% ascorbic acid solution is sprayed into a non-ferrous container, which can be stored for 3 to 5 days. The freshness and color of the wild vegetables are basically unchanged. 5. Sodium benzoate sodium benzoate is a kind of ideal preservative. Using less than 0.1% sodium benzoate to process wild vegetables and then vacuum packaging, the preservation effect is very good. 6. Sodium metabisulphite method The wild vegetables are piled on clean ground, and evenly sprayed with 0.15% sodium metabisulfite aqueous solution and then put into a plastic bag, sealed and stored in a cool place immediately, and can be stored for 8 to 18 days. 7. Sodium chloride, calcium chloride mixed solution 0.2% sodium chloride plus 0.1% calcium chloride mixed soaking solution. Soak the freshly-harvested wild herbs in the mixture for 30 minutes, and keep the freshness for 5 to 10 days.