Why do old beans take hours to boil and still remain hard? It is a biochemical phenomenon known as the "Hard-to-Cook" (HTC) defect. This engineering report analyzes how high temperatures and humidity accelerate the lignification of bean cell walls. We explore how utilizing a specific vacuum packing machine for beans creates a stable micro-environment. Learn how Jialong's legume preservation technology slows down enzymatic activity, allowing producers to deliver a product that cooks faster and tastes creamier.

Rice is a living organism. Even after milling, it respires, oxidizes, and invites pests. Traditional loose bagging is a failure of engineering. This technical report analyzes the transition to vacuum brick packaging. We explore the physics of "Mold Constraint" technology in the Jialong rice vacuum packing machine, the biological necessity of oxidation inhibition,

Why do premium grains lose their nutritional value during storage? The answer lies in simple chemistry: oxidation. This engineering report analyzes how vacuum packaging technology creates an anaerobic environment to halt lipid degradation. We explore the biological necessity of oxidation inhibition and how the Jialong vacuum packing machine serves as the ultimate barrier between delicate nutrients and the decaying effects of air.