Open AccessProduct Preservation Design of Vegetable and Animal Food Processing
Author(s) -
Menduza Burnd,
Joffersen Yrick
Publication year - 2021
Publication title -
journal la lifesci
Language(s) - English
Resource type - Journals
eISSN - 2721-1304
pISSN - 2721-1207
DOI - 10.37899/journallalifesci.v2i6.525
Subject(s) - product (mathematics) , quality (philosophy) , food packaging , food processing , food products , computer science , risk analysis (engineering) , business , food science , mathematics , biology , philosophy , geometry , epistemology
The aims of the research is determine the Product Preservation Design of Vegetable and Animal Food Processing. Packaging designed to preserve food components in the hands of customers while preventing contamination by bacteria and fungus is the goal. As long as food is stored properly, the quality of the food will deteriorate. Packaging is necessary in order to deliver the following information: Package must convey an accurate representation of its contents; it should neither be copied from other parties' packaging designs, nor should it be too complex, making it prohibitively costly to produce