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Why is rice usually vacuum packed instead of flour?

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Rice compression packaging is often seen, but flour compression packaging is rarely used

rice is generally packed in vacuum bags, which is not only convenient for the preservation of rice quality, but also conducive to saving space. The shelf life of rice varies according to its processing and packaging methods. For ordinary packaging, it may be only 6-12 months; The shelf life of bulk rice is not clearly specified. Generally, it is 3 months in summer and 6 months in autumn and winter. In the case of bulk, the shelf life of rice with damp and hot spring and summer and high moisture is only 3 months. Imported rice generally has an additional air drying process, which greatly reduces the moisture and has a shelf life of up to 24 months, but it tastes slightly worse. The shelf life of vacuum packaged rice can reach 12-18 months. The quality of rice is good, and the sweet taste of new rice is retained after opening the bag. Therefore, for high-end quality rice, manufacturers often use vacuum packaging for consideration of rice quality

flour is generally sold in small packages, so vacuum packaging is not required. Only large package sales need vacuum packaging. The shelf life of flour vacuum packaging is one year. Vacuum packaging can isolate flour from air and moisture and place it in a cool environment as far as possible. Both light and high temperature will damage the tightness of vacuum packaging. In general, if there is yellowing, knot formation or even insect growth in flour, it indicates that it has gone bad and should not be eaten. Flour vacuum packaging can generally be stored for about a year. The newspaper period of flour itself is very long. However, due to certain requirements for the storage environment, flour is prone to mildew and insects if you don’t pay attention to reasonable storage. Vacuum packed flour eliminates air and moisture, and there is no problem in storing it for one year.

ordinary packaged rice still accounts for the majority. Vacuum packaged rice is a packaging method for a longer shelf life and longer storage period. Because the rice has a large gap, there is more air in it. More air is easy to deteriorate the rice after long-term storage, so vacuum packaging is better
the density of flour in the package is relatively high, and there is less air in it. During storage, it is not easy to oxidize and deteriorate, so there is no need for vacuum packaging.

because flour itself can be stored for a long time, there is no need to use vacuum packaging
rice can also be stored for a long time. Vacuum packaging is mainly to prevent wear and tear and sell well.

rice is generally vacuum packaged, but flour is not. This is because rice is granular, dry and hard, so it is suitable for vacuum packaging, which can prolong the shelf life of rice. Flour is fine powder, and the water content of flour is generally 13% – 16%. Therefore, if sealed, it will accelerate the speed of flour caking and mildew. Moreover, because the flour is fine, it is easy to suck the flour into the vacuum machine when the vacuum machine is vacuumizing, so the fine flour is not suitable for vacuumizing.

rice is granular, dry and hard, so it is suitable for vacuum packaging and can prolong the shelf life of rice. Flour is fine powder, and the water content of flour is generally 13% – 16%, so if sealed, it will accelerate the speed of flour caking and mildew
in addition, because the flour is fine, it is easy to suck the flour into the vacuum machine when vacuumizing, so the flour with fine powder is not suitable for vacuumizing.

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