{"id":8216,"date":"2026-10-14T00:11:09","date_gmt":"2026-10-13T16:11:09","guid":{"rendered":"https:\/\/junglenical.com\/?p=8216"},"modified":"2026-10-14T00:11:15","modified_gmt":"2026-10-13T16:11:15","slug":"activated-carbon-for-food-preservation-processing","status":"publish","type":"post","link":"https:\/\/junglenical.com\/ar\/blog\/activated-carbon-for-food-preservation-processing\/","title":{"rendered":"Activated Carbon For Food Preservation Processing"},"content":{"rendered":"

Global food supply chains lose a substantial share of their output between harvest and consumption. The Food and Agriculture Organization estimates that roughly 13 percent of the world’s food is lost after harvest and before it reaches retail, and spoilage during storage, transport, and distribution is one of the leading contributors. Fruits and vegetables continue to ripen after picking, dry goods absorb ambient humidity and cake or mold, odors migrate between products that share warehouse and container space, and trace impurities in processing water quietly shorten the shelf life of everything downstream. At the same time, both regulators and consumers are pushing food producers toward preservation methods that rely less on synthetic additives and more on physical, residue-free technologies.<\/p>\n\n\n\n

Activated carbon for food preservation works by adsorbing the underlying causes of spoilage \u2014 ethylene gas, excess moisture, odor- and taint-causing volatile compounds, and impurities in processing water and ingredients \u2014 rather than by adding anything to the food itself. Its highly porous structure captures these molecules from the surrounding air or liquid, which slows ripening, limits mold-friendly humidity, prevents cross-contamination of flavors, and keeps processing inputs clean. Deployed in sachets, filters, and fixed-bed systems inside packaging, cold rooms, refrigerated containers, and processing plants, activated carbon extends shelf life and protects sensory quality without leaving chemical residues on food.<\/strong><\/p>\n\n\n\n

The sections below explain how the adsorption mechanism works, where activated carbon delivers the most value in a preservation program, what food-grade compliance requires, and how to select the right carbon grade for a specific product and storage environment.<\/p>\n\n\n\n

Why Activated Carbon Is Effective for Food Preservation<\/h2>\n\n\n\n
\"Sliced<\/figure>\n\n\n\n

Activated carbon is effective for food preservation because its internal pore network \u2014 often providing more than 1,000 square meters of surface area per gram \u2014 physically captures spoilage-causing molecules from surrounding air and liquids, controlling ethylene, volatile odors, and part of the moisture load without contacting or altering the food itself.<\/strong><\/p>\n\n\n\n

How Adsorption Works in Preservation Systems<\/h3>\n\n\n\n

Activated carbon is produced by carbonizing carbon-rich raw materials such as coconut shells, wood, or coal and then activating them with high-temperature steam or, in some processes, phosphoric acid. Activation burns away volatile components and etches out an enormous network of interconnected pores, classified by diameter as micropores (smaller than 2 nanometers), mesopores (2 to 50 nanometers), and macropores (larger than 50 nanometers). One gram of a well-activated carbon can expose an internal surface area comparable to several tennis courts.<\/p>\n\n\n\n

Preservation depends mostly on the micropore fraction. Ethylene (C\u2082H\u2084), ammonia, aldehydes, and hydrogen sulfide are all small molecules that diffuse readily into micropores and are held there by van der Waals forces \u2014 a process called physical adsorption. Larger and more complex molecules, such as browning pigments and bitter compounds in liquids, are captured primarily in mesopores. The strength and selectivity of this capture depend on the match between pore size distribution and the target molecule, the contact time available, the concentration gradient that drives diffusion, and the temperature and humidity of the storage environment.<\/p>\n\n\n\n

Two properties make this mechanism particularly suitable for food. First, adsorption is a surface phenomenon: nothing migrates into the product, so a carbon sachet placed in a produce box or hung in a cold room can work continuously without changing the taste, texture, or composition of surrounding food. Second, the process is purely physical and reversible in principle, which means the carbon itself can often be regenerated in industrial systems rather than discarded.<\/p>\n\n\n\n

Spoilage Factors Activated Carbon Controls<\/h3>\n\n\n\n

Shelf life is lost through several interacting mechanisms, and activated carbon addresses most of them at once:<\/p>\n\n\n\n

Spoilage Factor<\/td>How It Develops<\/td>What Activated Carbon Does<\/td><\/tr>
Ethylene accumulation<\/td>Climacteric produce releases ethylene, which accelerates ripening and senescence in surrounding items<\/td>Adsorbs ethylene in micropores; impregnated grades oxidize it to carbon dioxide and water<\/td><\/tr>
Odors and VOCs<\/td>Microbial metabolites, lipid oxidation, and cross-contamination in mixed storage<\/td>Captures amines, aldehydes, sulfur compounds, and other taint molecules<\/td><\/tr>
Excess humidity<\/td>Ambient air infiltration and produce respiration in enclosed spaces<\/td>Adsorbs part of the moisture load and buffers the package microclimate<\/td><\/tr>
Off-flavor migration<\/td>Aromas transfer between adjacent products in shared packaging or retail display<\/td>Adsorbs migrating volatiles before they settle into neighboring foods<\/td><\/tr>
Contaminated processing inputs<\/td>Chlorine, color bodies, and trace organics carried in water, syrups, and brines<\/td>Purifies liquids before they contact the product, removing compounds that drive degradation<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Each of these factors can shorten shelf life on its own, but in real storage and distribution environments they compound: humid air accelerates mold, mold produces odor-active metabolites, and accumulated ethylene softens tissue that then becomes more vulnerable to decay. A single well-placed adsorption medium works against several of these drivers simultaneously, which is why activated carbon has become a standard component of modern preservation systems rather than a niche additive.<\/p>\n\n\n\n

Key Applications of Activated Carbon in Food Preservation<\/h2>\n\n\n\n

The principal applications of activated carbon in food preservation are ethylene removal in fruit and vegetable storage, odor and VOC control across the cold chain, humidity management for dry goods, integration into active packaging and modified atmosphere systems, and purification of the water and ingredients used during processing.<\/strong><\/p>\n\n\n\n

Across these applications, the goal is the same: keep the atmosphere and inputs around the food clean so the food itself degrades more slowly. Producers who build food preservation<\/a> programs around adsorption typically combine several of the following applications, matching the carbon format to the point in the supply chain where spoilage pressure is highest.<\/p>\n\n\n\n

Ethylene Removal for Fruits and Vegetables<\/h3>\n\n\n\n

Ethylene is the ripening hormone of the plant world. Apples, bananas, tomatoes, avocados, melons, and other climacteric produce release it continuously after harvest, and even concentrations at the parts-per-million level are enough to trigger ripening \u2014 and eventual senescence \u2014 in neighboring, ethylene-sensitive produce such as lettuce, carrots, and cut flowers. In a sealed container or cold room, ethylene accumulates quickly and turns one ripening pallet into a whole-room ripening event.<\/p>\n\n\n\n

\u0627\u0644\u0641\u062d\u0645 \u0627\u0644\u0645\u0646\u0634\u0637<\/a> removes this gas through the micropore network described above, and performance improves further with impregnated grades. A \u0628\u0631\u0645\u0646\u063a\u0646\u0627\u062a \u0627\u0644\u0628\u0648\u062a\u0627\u0633\u064a\u0648\u0645 \u0648\u0627\u0644\u0643\u0631\u0628\u0648\u0646 \u0627\u0644\u0645\u0646\u0634\u0637<\/a> does not merely hold ethylene on its surface \u2014 the permanganate oxidizes it into carbon dioxide and water, which destroys the molecule permanently and greatly extends the working life of the filter media.<\/p>\n\n\n\n

The effect is well documented. In a peer-reviewed study published in the Journal of Agricultural and Food Chemistry<\/a>, researchers combined modified atmosphere packaging with granular activated carbon, either alone or impregnated with palladium, inside tomato packages during cold storage. The treated packages accumulated far less ethylene, and the tomatoes showed reduced color evolution, reduced softening, reduced weight loss, and delayed decay compared with controls. Sensory panels rated the treated fruit higher for sweetness, firmness, juiciness, color, odor, and flavor \u2014 evidence that adsorption preserves eating quality, not just appearance.<\/p>\n\n\n\n

In practice, ethylene control media are placed as sachets inside retail and export cartons, as panels or bulk fill in cold rooms, and as filter cartridges in refrigerated containers. Typical dosing guidance for physical-adsorption media ranges from roughly 0.3 to 3 percent of produce weight, adjusted for the commodity, storage duration, and whether an oxidizing grade is used.<\/p>\n\n\n\n

Odor and VOC Control in Storage and Packaging<\/h3>\n\n\n\n

Food does not need to spoil chemically to lose commercial value \u2014 it only needs to smell like something else. Frozen seafood stored beside ice cream, spices palletized next to dairy powder, and durian sharing a container with any neutral product all demonstrate how volatile compounds migrate through headspace air and settle into fats and proteins. Once absorbed, these off-odors are expensive or impossible to reverse.<\/p>\n\n\n\n

Activated carbon intercepts that migration. It captures ammonia, trimethylamine and other amines, aldehydes, and sulfur compounds \u2014 the signature metabolites of spoilage bacteria and lipid oxidation \u2014 before they reach the product. Because \u0627\u0644\u0641\u062d\u0645 \u0627\u0644\u0646\u0634\u0637 \u0627\u0644\u0645\u0633\u062a\u062e\u0644\u0635 \u0645\u0646 \u0642\u0634\u0631\u0629 \u062c\u0648\u0632 \u0627\u0644\u0647\u0646\u062f<\/a> combines a dense micropore structure with high mechanical hardness and low dust, it is the common choice for sealed sachets and blanket filters in refrigerated containers, retail display cases, frozen storage rooms, and mixed-commodity warehouses. In packaged goods, small carbon inserts neutralize the sulfur and amine odors that develop in vacuum-packed meats and the musty notes that form during long frozen storage.<\/p>\n\n\n\n

Moisture Control for Dry and Packaged Foods<\/h3>\n\n\n\n

Dry foods fail in predictable ways: flour and milk powder cake, nuts and fried snacks turn rancid faster as surface moisture rises, grains and spices mold once water activity crosses critical thresholds, and powdered beverages clump into unusable bricks. All of these failures trace back to humidity absorbed from the surrounding air during storage and transit.<\/p>\n\n\n\n

Activated carbon contributes to moisture management in two ways. It adsorbs a measurable share of water vapor itself, and \u2014 more importantly \u2014 it captures the volatile oxidation and musty-odor compounds that humidity accelerates, so it defends both the moisture balance and the sensory profile at the same time. \u0627\u0644\u0643\u0631\u0628\u0648\u0646 \u0627\u0644\u0645\u0646\u0634\u0637 \u0627\u0644\u062d\u0628\u064a\u0628\u064a<\/a> placed in breathable inserts inside grain, rice, nut, and spice containers is a long-established practice in many producing regions, and modern versions pair carbon with silica gel or other desiccants in combined sachets: the desiccant handles bulk water vapor while the carbon handles odor and oxidation chemistry that a desiccant cannot touch.<\/p>\n\n\n\n

For very humid lanes or long ocean transits, carbon should be treated as a complement to, not a replacement for, dedicated desiccants \u2014 its gas-phase adsorption capacity falls as relative humidity climbs past roughly 60 to 70 percent because the pores fill with condensed water.<\/p>\n\n\n\n

Active Packaging and Modified Atmosphere Integration<\/h3>\n\n\n\n

The most rapidly growing use of adsorption media is inside the package itself. Active packaging places activated carbon \u2014 as sachets, pads, tray liners, or layers laminated into films \u2014 directly in the headspace of the finished pack, where it scavenges ethylene, aldehydes, and odor molecules throughout the product’s remaining life.<\/p>\n\n\n\n

Carbon also fills a gap that modified atmosphere packaging (MAP) cannot. MAP controls oxygen and carbon dioxide levels to slow respiration and aerobic microbial growth, but it does nothing about ethylene generated inside the pack or the volatile metabolites that accumulate even under a correct gas mix. Combining the two technologies is synergistic: the film maintains the atmosphere, the carbon keeps the headspace free of trace contaminants, and shelf life extends further than either system achieves alone. Because the carbon sits in a sealed, food-grade outer layer \u2014 typically nonwoven or Tyvek-style material \u2014 the food never contacts the adsorbent directly, which keeps regulatory positioning simple in most markets.<\/p>\n\n\n\n

Supporting Preservation Through Processing<\/h3>\n\n\n\n

Preservation begins before packaging. Process water is a frequent and underappreciated carrier of shelf-life problems: residual chlorine and chloramine from municipal treatment oxidize delicate flavors and nutrients, while trace organics feed off-tastes that concentrate as liquids reduce or freeze. Granular carbon polishing of water, brines, and syrups removes these compounds at the source.<\/p>\n\n\n\n

The same logic applies to ingredients. Liquid sugars, gelatin, enzymes, fruit concentrates, and fermentation-derived additives all pick up color bodies and odor-active impurities during manufacture, and food decolorization<\/a> with powdered carbon is the standard remedy. An ingredient that enters the process clean \u2014 visually and chemically \u2014 gives the finished product its full possible shelf life, so processing-stage adsorption and packaging-stage preservation should be planned as one system rather than two separate purchases.<\/p>\n\n\n\n

Powdered, Granular, and Impregnated Activated Carbon<\/h2>\n\n\n\n

Activated carbon for preservation is supplied in three working forms: powdered carbon for fast batch treatment of liquids, granular carbon for continuous flow systems and gas-phase placement, and impregnated carbon whose added reagents target specific gases such as ethylene \u2014 the right choice depends on whether the spoilage problem is in the liquid, the headspace, or the storage room.<\/strong><\/p>\n\n\n\n

\u0646\u0645\u0648\u0630\u062c<\/td>Contact Method<\/td>Adsorption Speed<\/td>Typical Preservation Use<\/td>\u0627\u0644\u0645\u064a\u0632\u0629 \u0627\u0644\u0631\u0626\u064a\u0633\u064a\u0629<\/td><\/tr>
Powdered activated carbon (PAC)<\/td>Dosed directly into liquids, then filtered out<\/td>\u0633\u0631\u064a\u0639 \u062c\u062f\u064b\u0627 (\u062f\u0642\u0627\u0626\u0642)<\/td>Decolorizing syrups, juices, and ingredient streams<\/td>Flexible dosing and low equipment cost<\/td><\/tr>
Granular activated carbon (GAC)<\/td>Fixed beds, cartridges, and sachets with continuous contact<\/td>\u0645\u0639\u062a\u062f\u0644<\/td>Process water polishing, cold-room filters, package inserts<\/td>Long service life and reusable hardware<\/td><\/tr>
\u0627\u0644\u0641\u062d\u0645 \u0627\u0644\u0645\u0646\u0634\u0637 \u0627\u0644\u0645\u0634\u0628\u0639<\/td>Gas-phase media or packed filters<\/td>Targeted<\/td>Ethylene oxidation, odor and antimicrobial control<\/td>Chemically enhanced capture of specific gases<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\u0627\u0644\u0643\u0631\u0628\u0648\u0646 \u0627\u0644\u0645\u0646\u0634\u0637 \u0627\u0644\u0645\u0633\u062d\u0648\u0642<\/a> is the workhorse wherever a liquid needs rapid, single-pass cleanup. Its fine particles provide immediate access to the pore network, which suits batch treatment of fruit juice, syrup, and process water, and the spent carbon is removed with the filter cake. The format is less relevant to gas-phase preservation because the particles are too fine to package efficiently in breathable sachets.<\/p>\n\n\n\n

Granular carbon dominates the gas phase and the continuous liquid phase. In fixed beds it treats water and brines for months between changeouts; in sachets, panels, and bulk fills it sits quietly in cartons, containers, and cold rooms adsorbing ethylene and odors. Its larger particle size means slower kinetics than PAC, but the trade is durability and the ability to be regenerated in industrial systems instead of replaced.<\/p>\n\n\n\n

Impregnated grades add chemistry to the pore network. Potassium permanganate impregnation converts ethylene capture into ethylene destruction, as described earlier, and is the standard for high-ethylene commodities and long transits. Silver impregnated activated carbon<\/a> adds an antimicrobial surface to filters and sachets, suppressing bacterial growth on the media itself and in the surrounding air \u2014 useful wherever humidity and organic load would otherwise let the carbon become a microbial reservoir. Impregnation choices should always be matched to the commodity and validated for food-adjacent use.<\/p>\n\n\n\n

Is Activated Carbon Food Safe?<\/h2>\n\n\n\n

Yes \u2014 activated carbon is food safe when it is a certified food-grade product used in accordance with good manufacturing practice. Standards such as the Food Chemicals Codex define strict purity limits, U.S. regulators treat it as a processing aid that is removed by filtration, the EU permits it as the food additive E153, and in preservation systems it normally never contacts the food directly at all.<\/strong><\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

Food-Grade Standards and Certifications<\/h3>\n\n\n\n

Not every activated carbon can be used around food. Food-grade material is produced from selected raw materials \u2014 typically coconut shell or wood \u2014 under good manufacturing practice, with batch testing for the parameters that matter to food safety.<\/p>\n\n\n\n

The reference specification in most of the world is the Food Chemicals Codex<\/a> (FCC) monograph for activated carbon. It requires, among other parameters, an iodine adsorption number of at least 400 mg\/g, lead content no higher than 10 mg\/kg, water-extractable matter no higher than 4.0 percent, and compliance with cyanide- and higher-aromatics-limitation tests. Steam-activated carbons that meet FCC-type requirements also control polycyclic aromatic hydrocarbons (PAHs), which can form during carbonization and are a recognized concern for charcoal-adjacent materials.<\/p>\n\n\n\n

In the United States, activated carbon’s role in food production is defined by its function: it is used to purify, decolorize, and deodorize, and then removed, which places it in the processing-aid category under FDA’s Food Additive Status List<\/a> framework. One boundary matters for marketers \u2014 activated carbon is not an approved color additive in the U.S., so foods colored black with charcoal fall under color-additive regulations and have drawn regulatory attention. In the European Union, vegetable carbon is the authorized food additive E153, with purity criteria set by Commission Regulation (EU) No 231\/2012 and use permitted under Regulation (EC) No 1333\/2008, subject to category-specific limits.<\/p>\n\n\n\n

Additional certifications depend on the contact point: NSF\/ANSI 61 for carbons used in drinking-water systems that feed food plants, Halal and Kosher certification for export markets, and FSSC 22000 or ISO-based quality systems at the manufacturing facility. Buyers should require a batch-specific certificate of analysis rather than a general product datasheet.<\/p>\n\n\n\n

Safe Use Limits and Best Practices<\/h3>\n\n\n\n

Food safety with activated carbon is less about the material itself and more about how it is deployed. Four practices keep a preservation program safely inside regulatory and quality boundaries.<\/p>\n\n\n\n

    \n
  1. Prefer indirect contact. Sachets, panels, filter beds, and laminated layers keep the carbon physically separated from the product. This is the standard configuration for preservation and the simplest position to defend to auditors and regulators.<\/li>\n\n\n\n
  2. Control dosage and exposure time. Carbon adsorbs non-selectively. In direct liquid treatment, excessive dosing or contact can strip desirable aroma and flavor molecules along with the contaminants, so bench trials should establish the minimum effective dose before plant-scale use.<\/li>\n\n\n\n
  3. Respect saturation. A saturated carbon stops adsorbing and, in humid gas-phase service, can even re-release volatiles. Define a replacement schedule based on load, humidity, and duration \u2014 and remember that moisture reduces gas-phase capacity, so carbon and desiccant duties must be planned together.<\/li>\n\n\n\n
  4. Manage dust and documentation. Use low-dust, well-contained formats near open food, and keep per-batch COAs covering heavy metals, ash, and adsorption parameters on file. Neither regeneration nor reuse is appropriate for media that has served in food-adjacent preservation; it should be replaced.<\/li>\n<\/ol>\n\n\n\n

    Followed together, these practices deliver the preservation benefit while keeping the carbon exactly where it belongs \u2014 in the air and the process stream, never in the food.<\/p>\n\n\n\n

    How to Select the Right Activated Carbon for Food Preservation<\/h2>\n\n\n\n

    The right selection matches the carbon’s raw material and pore structure to the target spoilage molecule, the format to the point of use, and the specification to the market’s regulatory requirements \u2014 with coconut shell grades favored for gas-phase preservation and wood-based powdered grades favored for liquid purification.<\/strong><\/p>\n\n\n\n

    Raw material is the first decision because it fixes the pore architecture:<\/p>\n\n\n\n

    \u0627\u0644\u0645\u0648\u0627\u062f \u0627\u0644\u062e\u0627\u0645<\/td>Pore Characteristic<\/td>Best Suited Preservation Task<\/td><\/tr>
    \u0642\u0634\u0631\u0629 \u062c\u0648\u0632 \u0627\u0644\u0647\u0646\u062f<\/td>Dense micropores, high hardness, low ash<\/td>Ethylene, ammonia, and small-molecule odor capture in sachets and filters<\/td><\/tr>
    \u0627\u0644\u062e\u0634\u0628<\/td>High mesopore volume<\/td>Decolorization and purification of liquid ingredients and juices<\/td><\/tr>
    \u0627\u0644\u062e\u064a\u0632\u0631\u0627\u0646<\/td>Balanced micro- and mesopores<\/td>Odor control with a renewable raw material profile<\/td><\/tr>
    \u064a\u0639\u062a\u0645\u062f \u0639\u0644\u0649 \u0627\u0644\u0641\u062d\u0645<\/td>Mixed pore structure, economical<\/td>Acid-washed grades for process water and industrial cold-room bulk fills<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Beyond raw material, seven factors should drive the final specification:<\/p>\n\n\n\n

      \n
    1. Target contaminant \u2014 ethylene and amines demand microporous or impregnated media; color bodies demand mesoporous media.<\/li>\n\n\n\n
    2. Storage environment \u2014 humidity and temperature determine how much capacity remains for gas-phase capture.<\/li>\n\n\n\n
    3. Format and point of use \u2014 sachet, panel, bulk fill, cartridge, or batch dosing.<\/li>\n\n\n\n
    4. Required capacity and dosing rate, estimated from product load and transit duration.<\/li>\n\n\n\n
    5. Replacement or regeneration logistics over the system’s life.<\/li>\n\n\n\n
    6. Regulatory requirements of the destination market, including FCC, E153, NSF\/ANSI 61, and Halal or Kosher needs.<\/li>\n\n\n\n
    7. Supplier quality systems, verified through a quality control program that includes batch certificates of analysis, heavy-metal testing, and iodine or methylene blue adsorption values.<\/li>\n<\/ol>\n\n\n\n

      Finally, validate before committing. A bench-scale trial \u2014 a sealed test box with the candidate carbon and the actual commodity, evaluated against ripening, odor, and moisture indicators \u2014 costs little and prevents expensive surprises at container scale. Suppliers experienced in food applications will support this testing with application-specific recommendations rather than a single generic grade.<\/p>\n\n\n\n

      \u0627\u0644\u0623\u0633\u0626\u0644\u0629 \u0627\u0644\u0634\u0627\u0626\u0639\u0629<\/h2>\n\n\n\n

      How long does activated carbon last in food packaging?<\/h3>\n\n\n\n

      Sealed carbon sachets typically carry a shelf life of 12 to 24 months before use. Once inside an active package or storage space, working life depends on the contaminant load, humidity, and temperature: high-ethylene produce and humid lanes consume capacity fastest, while dry, low-load storage can keep sachets effective for the full journey. Replace or rotate media whenever ripening odors reappear or ethylene readings rise, and size the sachet to the expected duration rather than reusing depleted media.<\/p>\n\n\n\n

      Can activated carbon be regenerated for preservation systems?<\/h3>\n\n\n\n

      Industrial fixed beds \u2014 such as those treating process water in a food plant \u2014 can be regenerated thermally or with steam and returned to service, which is one of granular carbon’s economic advantages. Media used in packaging sachets, cold-room panels, and food-adjacent preservation, however, should be replaced rather than regenerated, because regeneration cannot be validated for food-adjacent hygiene and the logistics rarely pay off at sachet scale.<\/p>\n\n\n\n

      What is the difference between activated carbon and a desiccant?<\/h3>\n\n\n\n

      A desiccant, such as silica gel, adsorbs water vapor almost exclusively. Activated carbon adsorbs a broad range of organic molecules \u2014 ethylene, amines, aldehydes, sulfur compounds \u2014 and only a moderate amount of moisture. The two are complementary: desiccants control the humidity that drives caking and mold, while carbon controls the volatile chemistry that drives off-odors and premature ripening. Combined sachets that pair both media are common in grain, nut, spice, and dried-fruit packaging precisely because each handles what the other cannot.<\/p>\n\n\n\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      Global food supply chains lose a substantial share of their output between harvest and consumption. The Food and Agriculture Organization estimates that roughly 13 percent of the world’s food is lost after harvest and before it reaches retail, and spoilage during storage, transport, and distribution is one of the leading contributors. Fruits and vegetables continue […]<\/p>\n","protected":false},"author":11,"featured_media":8306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[41,242,258,259],"class_list":["post-8216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-activated-carbon","tag-activated-carbon-application","tag-activated-carbon-for-food-preservation","tag-food-activated-carbon"],"_links":{"self":[{"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/posts\/8216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/comments?post=8216"}],"version-history":[{"count":2,"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/posts\/8216\/revisions"}],"predecessor-version":[{"id":8309,"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/posts\/8216\/revisions\/8309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/media\/8306"}],"wp:attachment":[{"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/media?parent=8216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/categories?post=8216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/junglenical.com\/ar\/wp-json\/wp\/v2\/tags?post=8216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}