CO₂ & Kimchi Odor Removal Packaging with NaHCO₃–Activated Carbon 🌬️🥬📦♻️

Modern food packaging is evolving beyond protection to actively manage freshness and air quality. Expanded packaging materials embedded with sodium-bicarbonate-powder-impregnated activated carbon offer a smart solution for removing excess carbon dioxide and strong kimchi odor compounds 🧪🥬. This functional material helps maintain a cleaner internal atmosphere, preserving sensory quality during storage and transport.


 panded Packaging Material for CO₂ and Kimchi Odor Control 🌱📦

Activated carbon provides a high surface area for adsorbing volatile sulfur compounds, while sodium bicarbonate enhances CO₂ capture through chemical interaction ⚛️✨. Together, they create a synergistic deodorizing system that effectively neutralizes pungent fermentation odors without affecting food quality. This makes the packaging especially suitable for fermented foods like kimchi, pickles, and other high-aroma products 😌🍽️.

Beyond performance, this expanded packaging approach supports sustainability goals ♻️🌍. By extending shelf life and reducing odor-related waste, it minimizes food loss and improves consumer experience. As demand grows for eco-friendly, intelligent packaging, sodium-bicarbonate-impregnated activated carbon stands out as a practical and scalable innovation 🚀📊.

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