Absorbent pads

 

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Anti Bacterial  (Paya pad Nano)

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Oxygen Scavenger(payapad OS)

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Co2 Emitter (payapad CE)

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Ethylene Absorber(payapad EA)

 

         Introduction

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Since the aqueous fluids extradition from fresh meat and fish will create micro bacterial environment inside the food packaging, which would cause determination of the display content and hence less marketability, to solve this problem, our smart pad is made to insulate this bio-hazard environment from direct contacting its protein source, by locking away unwanted juice and fluid inside our sealed product.

Smart pad is 4 sides sealed absorbent mat with HDPE food grade and leach resistant perforated laminates on top and bottom, inner layer of which is impregnated with super water absorbent polymers and fluff.

Applications

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trayed meat, fish, poultry and fruit;

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bulk transportation of fish and foodstuffs with ice

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  •       Features and benefits

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    Oxygen Scavenging Absorbent pads

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    CO2 Emitter Absorbent pads

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    Ethylene Absorber Pads

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    Antibacterial Absorbent pads

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    perforated PE film provides more rapid, all-around absorption; and is easily peeled from the product without tearing and sticking, even when frozen;

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    only excessive fluids are absorbed from the bottom of the pad to maintain juicy look of the food;

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    Virgin fiber used to allow maximum performance and safety;

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    High quality SAP and cellulose absorbent material used to perform ultimate liquid absorption;

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    Leach resistant to avoid food contact with fluid and SAP;

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    Makes the food packaging containers cleaner and more appealing to consumers,

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    Minimize contamination in consumers working area,

    bullet Restrain bacterial growth, resulting in food safety and extension of trayed meat, seafood and poultry shelf life.

     

       The Effects of Oxygen on Food Products and Packaging

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     The deleterious effects of oxygen on food products are well documented. Changes in product color, odor, and taste are the most easily detected effects of oxidation. Nutrient loss, product rancidity and microbial spoilage play an equally important role in product degradation over time and are all controlled, in part, by the presence of oxygen. Reduction or total removal of headspace oxygen along with the prevention of ingress has been shown to minimize the oxidative effects and prolong product shelf life while improving quality.

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    In nearly all forms of packaging, oxygen is introduced to the food product from three major sources.

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    The most obvious source of oxygen is the headspace gas, which surrounds the product in all non-vacuum packages.

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    The second source of oxygen is ingress oxygen through the package itself.

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    Air, which is entrapped in the product itself, is the final source of oxygen available for oxidative reactions.

     

        Why Use Oxygen Scavenging

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     The benefits of oxygen scavenging are numerous. Today’s consumers above all else demand convenience. They want their products and packages to be functional. The food in these packages needs to be fresh, natural, and flavorful. The right oxygen scavenging technology will help deliver foods that match these consumer demands.

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    Reduced oxygen enhances freshness, protects nutrients, preserves color and flavor components of food products. The formation of oxidative by-products which may affect product flavor are similarly decreased.

     

         Applications

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     Opto-electronic and electronic device manufacture

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    Food packaging

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    Pharmaceuticals

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    Artwork and artefact storage and transport

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    Medical instrumentation

     

       Carbon Dioxide

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    Carbon dioxide is as essential to green plants as water and light. But the percentage of carbon dioxide in the atmosphere is less than one percent. Plants do not always get the CO2 they require for the process of photosynthesis, which can hamper their growth.

     

       Carbon Dioxide Emitters

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     Carbon dioxide emitters can be used either alone either alone or with oxygen scavengers to extend the shelf life of fresh meat.

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    The carbon dioxide acts as an antimicrobial agent. It also prevents the collapse of the pack, which is caused by the development of a partial vacuum as the residual oxygen is utilized.

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    Use of a carbon dioxide emitter in conjunction with an oxygen scavenger, to replace the oxygen removed with an equivalent volume of carbon dioxide, has proved to be successful in the prevention of pack collapse.

     

        Ethylene and Its Effects on Product

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     Ethylene gas (C2H2) is an odorless, colorless gas that exists in nature and is also created by man-made sources. As fruits, vegetables and floral products mature, ethylene gas is released into their packaged environment. In many cases, perishable products (such as fruits, vegetables and flowers) are sensitive to ethylene gas and can ripen or mature quicker when exposed to ethylene gas. In addition, certain fruits and vegetables are high producers of ethylene gas thereby creating the need to separate, ship, or store produce based on their ethylene profile.
    By removing ethylene from the storage and shipping environment, growers and shippers can reduce spoilage thereby increasing their profit.

     

        Ethylene Absorbers

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     Ethylene Absorbing Packets and Filters extend the shelf life of fruits, vegetables and flowers in a packaged or bulk environment. These absorbing systems remove unwanted ethylene gas through the oxidation process, thereby ensuring the quality of freshness of the product while in transit or in storage.
    Ethylene Absorbing Packets and Filters can be used with a wide variety of agricultural products, including: apples, kiwis, bananas, avocados, onions, citrus, fresh flowers and many others.

     

        Advantages

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    Eliminates decay, mold, discoloration, wilting, softening, scald, loss of crunch and many other negative effects caused by ethylene gas.

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    Use during Post-harvest handling to slow down the ripening process of fruits, vegetables and flowers.

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    Use during domestic and international shipments traveling via ocean, truck, rail and air.

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    Non-toxic, chemically inert, can be disposed of as normal waste.

     

     

    Antibacterial Absorbent pads   

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    People have known for centuries that silver kills germs, but scientists have only recently discovered how the white metal does its work. One question that has puzzled scientists is why silver is harmful to bacteria but does not hurt humans. Silver interrupts the ability of bacteria cells to form chemical bonds essential to bacteria’s survival. These bonds produce the cell’s physical structure, so bacteria essentially falls apart in the presence of silver.

     

     

     

    Antibacterial Properties of Nano-silver

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     Nano-silver has been studied as a valuable material for it strong antibacterial effects.

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    The list of bacteria that silver can kill is growing. Common germs that silver has been clinically tested against and found to be effective include:

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    • Legionella

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    • E.coli

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    • Streptococcus

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    • MRSA

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    These microbes probably account for 95% of all germs that we encounter on a regular basis. Silver has also been shown to be effective against fungus and mildew too. The world’s economic growth depends on keeping diseases isolated and not allowing them to spread through commerce.

     

     

     

    Biocide Applications 

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    Medical

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    Food Processing/Water Treatment

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    Building Materials

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    Wood Preservation

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    Textiles

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    Consumer Products

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