The Hokkaido Aquatic Food Company in Hokkaido, Japan, has developed a new fresh-keeping container for the transport of live shrimp. The packing box adopts a three-layer structure: the inner layer is a watertight vinyl plastic layer, the outer layer is foamed styrene, and there is a space of about 5 centimeters between the two layers, which can be used to crush ice cubes or chemically cool. Agent. When used, only the inner layer of water is filled with oxygen and the live shrimp is put in, and the lid is sealed and shipped.
Using this kind of packaging box to transport live shrimp, even if the outside temperature is as high as 40°C, the shrimp can be kept for 24 hours, ensuring a survival rate of more than 90%.
Using this kind of packaging box to transport live shrimp, even if the outside temperature is as high as 40°C, the shrimp can be kept for 24 hours, ensuring a survival rate of more than 90%.
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