[Post-Harvest Management] Kidney fern leaves are typically dried after harvest. Once collected, the finished product undergoes pre-cooling to maintain freshness. After that, the leaves are bundled into groups of 20 and placed into individual boxes. Each box is then stored in a controlled environment with a relative humidity of 90% to 95%, ensuring optimal preservation. The storage area should be kept at a temperature between 2°C and 4°C, away from direct light. It's common practice not to use any preservative solutions during storage, as the natural drying process combined with proper environmental control is sufficient. Under these conditions, the kidney fern cutting leaves can remain fresh for up to 7 to 14 days.
[Packing Material] For packaging, a standard corrugated plastic box measuring 60cm x 45cm x 30cm is usually used. The box is lined with a plastic film to protect the leaves from moisture and contamination. It's important to ensure that both the inner liner and the outer corrugated box have properly designed ventilation holes. These allow for air circulation, preventing condensation and maintaining the quality of the product during transport and storage. Proper packing not only enhances the appearance but also ensures the leaves stay in good condition throughout the supply chain.
Puffed Corn Flour
Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.
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