A method for quick cooling and freshness locking after chicken claw cooking

Abstract

The application discloses a kind of based on chicken claw cooked after quick cooling method of fresh-keeping, it is related to food processing technical field, present and propose the following scheme, including the following steps: S1, cooked chicken claw discharging and surface sterilization;S2, gradient precooling;S3, vibration dewatering and surface drying;S4, extremely fast freezing;S5, vacuum fresh-keeping packaging;S6, cold chain warehousing.The application is combined by gradient precooling and extremely fast freezing, and the total time length of cooking to freezing is controlled in 25-30 minutes, and the reproduction of microorganism is inhibited by rapid cooling, and the shelf life can reach 12 months by matching vacuum packaging and cold chain storage, three-stage precooling avoids meat shrinkage, vibration dewatering and low-temperature drying reduce ice crystal generation, perfectly retain chicken claw elasticity and flavor, whole closed sterile conveying, precise temperature control detection in each process, cooperate with intelligent optimization and fault protection, improve quality consistency and production stability, effectively avoid secondary pollution, and guarantee product safety.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for rapidly cooling and preserving freshness after cooking chicken feet. Background Technology

[0002] Chicken feet, a popular snack, require cooling and preservation after cooking to extend shelf life and retain their elastic texture. However, current methods for cooling and preserving cooked chicken feet have several shortcomings: traditional natural cooling or single-ice-water cooling is slow, leaving cooked chicken feet in a prolonged mid-temperature environment, which promotes microbial growth, resulting in poor preservation and short shelf life; moisture cannot be effectively removed from the surface of the chicken feet during cooling, leading to ice crystal formation during quick-freezing, damaging the meat structure and causing a dry, inelastic texture; the lack of precise control over processing parameters and the absence of intelligent optimization and fault protection mechanisms result in uneven cooling and inadequate sealing, affecting product quality stability; furthermore, existing methods lack a complete aseptic closed-loop transport system, increasing the risk of secondary contamination and further reducing preservation effectiveness.

[0003] Therefore, developing a method for cooling and preserving the freshness of cooked chicken feet that can achieve rapid freezing and long-term freshness preservation while ensuring the taste of chicken feet, and that has intelligent optimization and protection functions, has become an urgent technical problem to be solved in the current food processing field. Summary of the Invention

[0004] The present invention proposes a method for rapid cooling and freshness preservation of cooked chicken feet, which solves the above-mentioned shortcomings of the prior art.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A method for rapidly cooling and preserving freshness after cooking chicken feet includes the following steps: S1. Discharging and surface sterilization of cooked chicken feet: The chicken feet that have been braised and have a core temperature of 75℃~85℃ are discharged from the braising equipment and transported to the sterilization module, where ozone water spraying is used to remove surface microorganisms and residual braising liquid. S2. Gradient precooling: The sterilized chicken feet are transported to the gradient precooling module and sequentially passed through three ice water baths of 12℃~15℃, 6℃~9℃, and 1℃~4℃, with each bath lasting 2 to 3 minutes, so that the center temperature of the chicken feet drops to 8℃~10℃. S3. Vibration Drainage and Surface Drying: After pre-cooling, the chicken feet enter the drainage and drying module, where high-frequency vibration removes free surface moisture, and then they are swept by low-temperature clean air to ensure that the surface moisture content is ≤8%. S4. Rapid freezing: The dried chicken feet are laid flat in a single layer on the conveyor belt of the rapid freezing module and rapidly frozen using strong cold air convection at -35℃ to -40℃ for 12 to 15 minutes, so that the core temperature of the chicken feet drops to below -18℃. S5. Vacuum-sealed packaging: After quick-freezing, the chicken feet are transferred to the packaging module and vacuum-sealed using a high-barrier composite film in an environment with a temperature ≤10℃ and humidity ≤55%RH. The integrity of the seal is checked in time after sealing. S6. Cold chain warehousing: The packaged chicken feet are transported to the intelligent warehousing module and stored at a constant temperature of -18℃ to -22℃ to complete the entire process of locking in freshness.

[0006] Furthermore, in the S1 process of discharging cooked chicken feet and sterilizing the surface, the sterilization module includes an ozone generating unit, a spray chamber, and a circulating filtration unit. The ozone water concentration was maintained at 2.0 mg / L to 2.5 mg / L, the spraying pressure was 0.3 MPa to 0.4 MPa, and the spraying time was 1.5 min to 2.0 min. The circulating filtration unit removes impurities and microorganisms from the spray water in real time, ensuring a stable sterilization effect.

[0007] Furthermore, in the S2 gradient precooling, the gradient precooling module includes three independently temperature-controlled ice water baths, a temperature sensing unit, and a flow regulation unit. Each section of the ice water bath is equipped with a guide plate to ensure that the chicken feet are evenly distributed without stacking. The temperature sensing unit collects the water temperature and the center temperature of the chicken feet in the tank in real time and feeds it back to the flow regulation unit to accurately control the amount of ice water replenishment and ensure that the temperature fluctuation in each section is ≤±0.5℃. The S2 gradient precooling uses a gradient precooling target temperature control formula to accurately calculate the center temperature of the chicken feet after the three-stage ice-water bath, ensuring that the precooling meets the standard. The calculation formula is as follows: ; in, The core temperature of the chicken feet after pre-cooling (control range: 8℃~10℃); The temperature at the center of the chicken feet discharge (75℃~85℃); The temperature drop range is 12℃~15℃ (approximately 20℃~25℃ in this invention); The temperature drop range is 6℃~9℃ (approximately 15℃~20℃ in this invention); The temperature drop range is 1℃~4℃ (approximately 10℃~15℃ in this invention).

[0008] Furthermore, in the S3 vibration dewatering and surface drying process, the dewatering and drying module includes a vibration conveying unit, an air knife blowing unit, and a moisture detection unit. The vibration frequency is fixed at 50Hz, and the amplitude is 8mm to 10mm. The air knife purging unit uses clean air with a 0.2μm filter, a wind temperature of 10℃~12℃, and a wind speed of 15m / s~18m / s; The moisture detection unit detects the surface moisture content of the chicken feet in real time, and automatically proceeds to the next process after the moisture content meets the standard. The surface moisture content of chicken feet is used to determine whether it meets the drying requirements before pre-sealing freshness using a formula as follows: ; in, The surface moisture content of chicken feet (pass threshold: ≤8%). This is the real-time weight of the chicken feet before drying; This is the real-time weight of the dried chicken feet.

[0009] Furthermore, in the S4 rapid freezing, the rapid freezing module includes a low-temperature refrigeration unit, a circulating air circuit unit, and a conveyor belt speed control unit; The low-temperature refrigeration unit adopts a binary cascade refrigeration system, which stably outputs cold air at -38℃ to -40℃. The circulating airflow unit generates a strong convective airflow that is vertically downward, with a wind speed of 22m / s to 25m / s; The conveyor belt speed control unit precisely controls the conveying speed according to the thickness and density of the chicken feet to ensure uniform freezing.

[0010] Furthermore, in the S5 vacuum freshness-locking packaging, the packaging module includes a constant temperature clean chamber, a vacuum sealing unit, and a sealing detection unit; The constant temperature clean chamber uses UV-C ultraviolet lamps for continuous sterilization to maintain a sterile environment. The vacuum degree of the vacuum sealing unit is set to -0.09MPa to -0.095MPa, the heat sealing temperature is 180℃ to 190℃, and the heat sealing time is 2s to 3s. The sealing detection unit uses the pressure decay method to test the sealing performance of each bag of products and reject unqualified products.

[0011] Furthermore, in the S6 cold chain warehousing, the intelligent warehousing module includes a constant temperature control unit, an environmental monitoring unit, and an inbound / outbound scheduling unit; The constant temperature control unit adopts multi-stage compression refrigeration, and the temperature uniformity inside the warehouse is ≤±1.0℃; The environmental monitoring unit collects real-time data on temperature, humidity, and gas composition inside the warehouse, and triggers audible and visual alarms when abnormalities occur. The inbound / outbound scheduling unit automatically optimizes inventory layout and outbound sequence based on product batches and shelf life.

[0012] Furthermore, it also includes an intelligent analysis and optimization module, which comprises a data acquisition unit, a model training unit, and a parameter optimization unit; The data acquisition unit collects temperature, time, wind speed, moisture content and microbial detection data for each process in real time; The model training unit constructs a quality prediction model based on the collected data and learns the correlation between various parameters and the taste and shelf life of chicken feet. The parameter optimization unit automatically corrects the control parameters of each process based on the model output results, thereby achieving continuous process optimization.

[0013] Furthermore, the intelligent analysis and optimization module also includes a fault diagnosis and protection unit. The fault diagnosis and protection unit monitors the equipment operating parameters of each module in real time. When it detects excessive temperature, abnormal pressure, or equipment shutdown, it immediately triggers the shutdown protection command of the corresponding module and locks the faulty process to prevent unqualified products from entering the next process. At the same time, it generates a fault log for easy traceability and troubleshooting.

[0014] Furthermore, the method for rapidly cooling and locking in freshness after cooking chicken feet adopts a closed-loop conveying system and aseptic environment control throughout the entire process, with each module connected by a sealed channel to avoid secondary contamination by external microorganisms; The total time from cooking to quick-freezing is controlled within 25 to 30 minutes to preserve the elastic texture and flavor of the chicken feet to the greatest extent, achieving long-lasting freshness and a shelf life of up to 12 months. The formula for controlling the total cooking time to quick-freezing ensures both taste and microbial safety. The calculation formula is as follows: : in, The total time from cooked material to quick-freezing completion (control: 25min~30min). Ozone water spraying duration (1.5 min to 2.0 min); The total duration of the three ice water baths (6 min to 9 min); The duration of air knife purging in this invention is 5 min to 8 min. This refers to the rapid freezing time (12 min to 15 min).

[0015] Compared with existing technologies, the beneficial effects of this invention are: 1. This invention combines gradient precooling with rapid freezing to significantly shorten the cooling time. The total time from cooking to freezing is controlled within 25 to 30 minutes, avoiding the growth of microorganisms at medium temperatures. Combined with vacuum packaging and cold chain storage, the product shelf life can reach 12 months, achieving long-term freshness preservation. 2. This invention avoids shrinkage of chicken feet meat by gradient precooling, and reduces ice crystal formation during quick freezing by vibration drainage and drying, thus preventing damage to the meat structure and preserving the elasticity and flavor of chicken feet to the greatest extent. 3. Each process in this invention is equipped with a precise temperature control and detection unit, with controllable parameters and minimal fluctuations. At the same time, the intelligent analysis and optimization module continuously optimizes process parameters to improve product quality consistency. In addition, the entire process is carried out in a closed aseptic conveying system, which, together with the sterilization module and sealing detection, effectively avoids secondary contamination. The fault diagnosis and protection unit can promptly identify unqualified processes to ensure product safety. 4. This invention achieves data acquisition, model training, and parameter self-optimization through an intelligent analysis and optimization module, and equipment monitoring and anomaly handling through a fault diagnosis and protection unit, thereby reducing manual intervention and improving production efficiency. In summary, this invention combines gradient precooling with rapid freezing to control the total cooking to freezing time to 25–30 minutes. Rapid cooling inhibits microbial growth, and combined with vacuum packaging and cold chain storage, the shelf life can reach 12 months. The three-stage precooling avoids meat shrinkage, and vibration drainage and low-temperature drying reduce ice crystal formation, perfectly preserving the elasticity and flavor of the chicken feet. The entire process is carried out in a closed, aseptic manner, with precise temperature control and detection at each stage. Combined with intelligent optimization and fault protection, it improves quality consistency and production stability, effectively avoids secondary contamination, and ensures product safety. Attached Figure Description

[0016] Figure 1 This is a flowchart of the method steps for a rapid cooling and freshness-locking method for cooked chicken feet proposed in this invention. Figure 2 This is a flowchart illustrating the modular structure of a method for rapidly cooling and preserving freshness after cooking chicken feet, as proposed in this invention. Figure 3 This is a flowchart of the module unit hierarchy of a method for rapidly cooling and locking in freshness after cooking chicken feet, as proposed in this invention. Detailed Implementation

[0017] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0018] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0019] Example 1 Reference Figure 1-3 A method for rapidly cooling and preserving freshness after cooking chicken feet, the specific steps of which are as follows: S1. Discharging and surface sterilization of cooked chicken feet: The braised chicken feet with a core temperature of 80℃ are discharged from the braising equipment and conveyed to the sterilization module via a sealed conveyor belt. The ozone generating unit generates ozone water, and the concentration of ozone water is controlled at 2.2mg / L. The chicken feet are sprayed with a spray pressure of 0.35MPa for 1.8min. The circulating filtration unit filters impurities and microorganisms in the spray water in real time, removing microorganisms and residual brine from the surface of the chicken feet. S2. Gradient precooling: The sterilized chicken feet are transported to the gradient precooling module and sequentially pass through three ice water baths at 13℃, 7℃, and 2℃. Each bath is equipped with a guide plate to ensure that the chicken feet are evenly distributed. The soaking time for each bath is 2.5 minutes. The temperature sensing unit collects the water temperature and the center temperature of the chicken feet in real time and feeds it back to the flow regulation unit to control the temperature fluctuation of each section to ≤±0.5℃, so that the center temperature of the chicken feet is finally reduced to 9℃. S3. Vibration Drainage and Surface Drying: After pre-cooling, the chicken feet enter the drainage and drying module. The vibration conveying unit vibrates at a frequency of 50Hz and an amplitude of 9mm to remove surface free moisture. Then, the chicken feet are blown by the air knife blowing unit, using clean air with a 0.2μm filter, at a wind speed of 16m / s and a wind temperature of 11℃. The moisture detection unit detects the moisture content in real time until the surface moisture content of the chicken feet is 7%, and then they are transferred to the next process. S4. Rapid freezing: The dried chicken feet are laid flat in a single layer on the conveyor belt of the rapid freezing module. The low-temperature refrigeration unit adopts a binary cascade refrigeration system to output -39℃ cold air. The circulating air path unit forms a strong convective airflow of 23m / s vertically downward. The conveyor belt speed control unit controls the conveying speed according to the thickness of the chicken feet. The rapid freezing takes 13 minutes to reduce the center temperature of the chicken feet to -20℃. S5. Vacuum-sealed freshness packaging: After quick-freezing, the chicken feet are transferred to the packaging module. The constant temperature clean chamber maintains a temperature of 8℃ and a humidity of 50%RH. UV-C ultraviolet lamps continuously sterilize the chicken feet. The vacuum sealing unit uses a high-barrier composite film for vacuum sealing at a vacuum degree of -0.092MPa, a heat sealing temperature of 185℃, and a heat sealing time of 2.5s. The sealing detection unit uses the pressure decay method to test each bag of products and rejects products that fail to meet the sealing requirements. S6. Cold Chain Warehousing: The packaged chicken feet are transported to the intelligent warehousing module. The constant temperature control unit maintains the temperature inside the warehouse at -20℃ with a temperature uniformity of ≤±1.0℃. The environmental monitoring unit collects the temperature, humidity and gas composition inside the warehouse in real time. The inbound and outbound scheduling unit optimizes the inventory according to the batch and shelf life to complete the freshness preservation.

[0020] Meanwhile, the data acquisition unit of the intelligent analysis and optimization module collects parameters and microbial detection data of each process in real time, the model training unit builds a quality prediction model, the parameter optimization unit automatically corrects the parameters of each process, and the fault diagnosis and protection unit monitors the equipment operation in real time, immediately stops the machine for protection and generates a fault log when an abnormality is detected.

[0021] In this invention, the total time from cooking to quick-freezing is 28 minutes. The product was tested and found that the microbial content met food safety standards. After 12 months of storage, the chicken feet still maintained good elasticity and flavor, without any spoilage.

[0022] Example 2 A method for rapidly cooling and preserving freshness after cooking chicken feet, the specific steps of which are as follows: S1. Discharging and surface sterilization of cooked chicken feet: The braised chicken feet with a core temperature of 75℃ are discharged and sealed and transported to the sterilization module. The ozone water concentration is controlled at 2.0mg / L, the spray pressure is 0.3MPa, the spray time is 1.5min, and the circulating filtration unit ensures the sterilization effect. S2. Gradient precooling: The chicken feet are sequentially passed through three ice water baths at 12℃, 6℃ and 1℃, soaking for 2 minutes in each bath, with temperature fluctuations ≤ ±0.5℃, until the center temperature of the chicken feet drops to 8℃. S3. Vibration drainage and surface drying: vibration frequency 50Hz, amplitude 8mm, air knife speed 15m / s, air temperature 10℃, surface moisture content controlled at 8%; S4. Rapid freezing: -35℃ cold air, wind speed 22m / s, rapid freezing for 12min, the center temperature of chicken feet drops to -18℃; S5. Vacuum-sealed freshness packaging: Packaging environment temperature 10℃, humidity 55%RH, vacuum degree -0.09MPa, heat sealing temperature 180℃, heat sealing time 2s, and unqualified products are rejected after sealing test. S6. Cold chain warehousing: The internal temperature is -18℃, the temperature uniformity is ≤±1.0℃, and the environmental monitoring and inbound / outbound scheduling are operating normally.

[0023] In this invention, the total time from cooking to quick-freezing is 25 minutes. After 12 months of storage, the product maintains stable quality and good taste, meeting the requirements for freshness preservation and taste assurance.

[0024] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for rapidly cooling and preserving freshness after cooking chicken feet, characterized in that, Includes the following steps: S1. Discharging and surface sterilization of cooked chicken feet: The chicken feet that have been braised and have a core temperature of 75℃~85℃ are discharged from the braising equipment and transported to the sterilization module, where ozone water spraying is used to remove surface microorganisms and residual braising liquid. S2. Gradient precooling: The sterilized chicken feet are transported to the gradient precooling module and sequentially passed through three ice water baths of 12℃~15℃, 6℃~9℃, and 1℃~4℃, with each bath lasting 2 to 3 minutes, so that the center temperature of the chicken feet drops to 8℃~10℃. S3. Vibration Drainage and Surface Drying: After pre-cooling, the chicken feet enter the drainage and drying module, where high-frequency vibration removes free surface moisture, and then they are swept by low-temperature clean air to ensure that the surface moisture content is ≤8%. S4. Rapid freezing: The dried chicken feet are laid flat in a single layer on the conveyor belt of the rapid freezing module and rapidly frozen using strong cold air convection at -35℃ to -40℃ for 12 to 15 minutes, so that the core temperature of the chicken feet drops to below -18℃. S5. Vacuum-sealed packaging: After quick-freezing, the chicken feet are transferred to the packaging module and vacuum-sealed using a high-barrier composite film in an environment with a temperature ≤10℃ and humidity ≤55%RH. The integrity of the seal is checked in time after sealing. S6. Cold chain warehousing: The packaged chicken feet are transported to the intelligent warehousing module and stored at a constant temperature of -18℃ to -22℃ to complete the entire process of locking in freshness.

2. The method for rapid cooling and freshness preservation of cooked chicken feet according to claim 1, characterized in that, In the S1 process of discharging cooked chicken feet and sterilizing the surface, the sterilization module includes an ozone generating unit, a spray chamber and a circulating filter unit. The ozone water concentration was maintained at 2.0 mg / L to 2.5 mg / L, the spraying pressure was 0.3 MPa to 0.4 MPa, and the spraying time was 1.5 min to 2.0 min. The circulating filtration unit removes impurities and microorganisms from the spray water in real time, ensuring a stable sterilization effect.

3. The method for rapid cooling and freshness preservation of cooked chicken feet according to claim 1, characterized in that, In the S2 gradient precooling, the gradient precooling module includes three independently temperature-controlled ice water baths, a temperature sensing unit, and a flow regulation unit. Each section of the ice water bath is equipped with a guide plate to ensure that the chicken feet are evenly distributed without stacking. The temperature sensing unit collects the water temperature in the tank and the center temperature of the chicken feet in real time, and feeds it back to the flow regulation unit to accurately control the amount of ice water replenishment.

4. The method for rapid cooling and freshness preservation of cooked chicken feet according to claim 1, characterized in that, In the S3 vibration dewatering and surface drying process, the dewatering and drying module includes a vibration conveying unit, an air knife blowing unit, and a moisture detection unit. The vibration frequency is fixed at 50Hz, and the amplitude is 8mm to 10mm. The air knife purging unit uses clean air with a 0.2μm filter, a wind temperature of 10℃~12℃, and a wind speed of 15m / s~18m / s; The moisture detection unit monitors the surface moisture content of the chicken feet in real time, and automatically proceeds to the next process once the standard is met.

5. A method for rapid cooling and freshness preservation after cooking chicken feet according to claim 1, characterized in that, In the S4 rapid freezing, the rapid freezing module includes a low-temperature refrigeration unit, a circulating air circuit unit, and a mesh belt speed regulation unit. The low-temperature refrigeration unit adopts a binary cascade refrigeration system, which stably outputs cold air at -38℃ to -40℃. The circulating airflow unit generates a strong convective airflow that is vertically downward, with a wind speed of 22m / s to 25m / s; The conveyor belt speed control unit precisely controls the conveying speed according to the thickness and density of the chicken feet to ensure uniform freezing.

6. The method for rapid cooling and freshness preservation of cooked chicken feet according to claim 1, characterized in that, In the S5 vacuum freshness-locking packaging, the packaging module includes a constant temperature clean chamber, a vacuum sealing unit, and a sealing detection unit; The constant temperature clean chamber uses UV-C ultraviolet lamps for continuous sterilization to maintain a sterile environment. The vacuum degree of the vacuum sealing unit is set to -0.09MPa to -0.095MPa, the heat sealing temperature is 180℃ to 190℃, and the heat sealing time is 2s to 3s. The sealing detection unit uses the pressure decay method to test the sealing performance of each bag of products and reject unqualified products.

7. A method for rapid cooling and freshness preservation after cooking chicken feet according to claim 1, characterized in that, In the S6 cold chain warehousing, the intelligent warehousing module includes a constant temperature control unit, an environmental monitoring unit, and an inbound / outbound scheduling unit. The constant temperature control unit adopts multi-stage compression refrigeration, and the temperature uniformity inside the warehouse is ≤±1.0℃; The environmental monitoring unit collects real-time data on temperature, humidity, and gas composition inside the warehouse, and triggers audible and visual alarms when abnormalities occur. The inbound / outbound scheduling unit automatically optimizes inventory layout and outbound sequence based on product batches and shelf life.

8. A method for rapid cooling and freshness preservation after cooking chicken feet according to claim 1, characterized in that, It also includes an intelligent analysis and optimization module, which comprises a data acquisition unit, a model training unit, and a parameter optimization unit; The data acquisition unit collects temperature, time, wind speed, moisture content and microbial detection data for each process in real time; The model training unit constructs a quality prediction model based on the collected data and learns the correlation between various parameters and the taste and shelf life of chicken feet. The parameter optimization unit automatically corrects the control parameters of each process based on the model output results, thereby achieving continuous process optimization.

9. A method for rapid cooling and freshness preservation after cooking chicken feet according to claim 8, characterized in that, The intelligent analysis and optimization module also includes a fault diagnosis and protection unit. The fault diagnosis and protection unit monitors the equipment operating parameters of each module in real time. When it detects excessive temperature, abnormal pressure, or equipment shutdown, it immediately triggers the shutdown protection command of the corresponding module and locks the faulty process to prevent unqualified products from entering the next process. At the same time, it generates a fault log for easy traceability and troubleshooting.

10. A method for rapid cooling and freshness preservation after cooking chicken feet according to claim 1, characterized in that, The method for rapidly cooling and locking in freshness after cooking chicken feet adopts a closed-loop transportation and sterile environment control throughout the process. Each module is connected by a sealed channel to avoid secondary contamination by external microorganisms. The total time from cooking to quick-freezing is controlled within 25 to 30 minutes to maximize the preservation of the chicken feet's elastic texture and flavor compounds, achieving long-lasting freshness and a product shelf life of up to 12 months.

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