The plastic crisper is easy to use, clean and hygienic, and has become ubiquitous in our lives. So do you know the material of the plastic crisper? Do you all know how they are different?
Plastic storage boxes are generally divided into three materials. PE and PVDC plastic fresh-keeping boxes are relatively safe. PE is mainly used for packaging of fruits and vegetables, and PVDC is mainly used for packaging of cooked food and ham. Although PVC plastic fresh-keeping boxes are widely used for outer packaging of food and vegetables, they are potentially harmful to the human body. The hazards mainly come from two aspects: one is the residual amount of vinyl chloride monomer in the product (the safety limit of vinyl chloride to the human body is less than 1mg/kg), and the other is the type and content of processing aids used in the process. There are two substances in PVC that have carcinogenic potential, one is VCM (vinyl chloride monomer) and the other is DEHA (plasticizer). If the composition of VCM is within 1 PPM (parts per million), it is non-toxic. , If it exceeds the standard, there is a possibility of carcinogenesis; and the plasticizer will be released at high temperature and be harmful to the human body. Therefore, in 2005, the General Administration of Quality Supervision, Inspection and Quarantine forbids the use of plasticizers by enterprises that produce PVC, and prohibits the use of PVC plastic fresh-keeping boxes to package meat, cooked food, tofu and other foods that can be eaten directly.
There is also a physical active plastic preservation box with the latest technology. It uses its special natural volcanic stone as raw material and is processed into two series of preservatives, preservative powder and preservative masterbatch, through processes such as ultra-fine pulverization, high-temperature roasting, and magnetization. Plastic preservation boxes produced for base materials. Physically active plastic fresh-keeping boxes have the characteristics of gas adsorption, antibacterial, negative ions and far-infrared radiation. They are better than traditional fresh-keeping materials and chemicals in terms of delaying the ripening of fruits and vegetables, antibacterial sterilization, prolonging the preservation period, and degrading pesticide residues. Fresh-keeping products have better results.
Well, having said so much, everyone must also have a certain understanding of the material of the plastic crisper. I hope to be helpful.