Coleslaw packing app:

Coleslaw Packing App for accurate order filling & production

View Packing App Specifications.

Whether it's a backyard barbecue or potluck picnic, chances are there's a big bowl of colorful, crunchy coleslaw on the table. It's just one of those classic summer side dishes that pairs well with anything from burgers and hot dogs, to flaky grilled fish and slow-cooked ribs. Despite countless recipes out there, it all comes down to whether you prefer coleslaw that's rich and creamy or tangy and acidic coleslaw (hint: there's no wrong answer.)

No matter what type of coleslaw your family fancies, one thing is for sure—nothing beats a fresh, homemade batch. Though convenient to grab a container at the supermarket, trust us: The store-bought stuff isn't nearly as delicious. Use our tips from professional chefs to craft your own flavorful coleslaw at home. You'll be surprised at how easy it is!

Coleslaw packing app manages food safety

Summary The effects of six packaging treatments on the quality of dry coleslaw packaged in modified atmospheres and stored at 4 and 8 °C for 9 days were determined. The coleslaw was packaged within either oriented polypropylene (OPP) or one of four microperforated OPP films, PA-120, PA-160, PA-190, and PA-210. It was also stored within punctured OPP (i.e. in air). Packaging within OPP resulted in an atmosphere with very low O2 (<1%) and extremely high CO2 (25–35%) levels. These storage conditions had detrimental effects on the quality of coleslaw: loss of firmness, falling pH, high cell permeability and exudate, high surface moisture and poor acceptability of aroma. By contrast, the microperforated films generated less atmosphere modification; in some cases this was insufficiently modified to be technically useful. The relatively high O2 levels in these microperforated packs resulted in lower appearance and colour scores, increased surface dryness and higher firmness values. Increasing storage temperature from 4 to 8 °C resulted in a reduction in shelf-life for all film types. While still not optimal, packaging within microperforated films allowed better preservation of quality and reduced cell membrane damage. 

Coleslaw   Packing App for reduced food & fresh produce waste

What types of salads & coleslaw can be packaged by filling machines


There are several types of salads that can be packaged using automated filling machines. This process of packaging can enhance the safety and hygiene of the packaged salad as well as reduce time and effort during the packaging process. Read on to find out more from Multi-Fill.



Types of salads


Volumetric fillers from Multi-Fill can be used to package a variety of deli and fresh salads, safely and efficiently. Our filling machines come in several capacities and production speeds up to 120 containers per minute. These high speeds maintain the integrity of the product without any damage to the appearance or texture of the prepared salads. Given below are just some of the salads that can be packaged using our filling machines.

Coleslaw packing app manages supplier food quality and traceability

The respiration rate of dry coleslaw mix at different concentrations of O2 and CO2 was determined in an open flow-through respirometer at 5°C. Product O2 consumption rate fitted an enzyme kinetics model. Vm and Km values of 22.72 mlkg-1h-1 and 1.083 %O2, respectively were calculated. CO2 had an inhibitory effect on respiration rate. The effect of CO2 on respiration gave a good fit with an uncompetitive inhibition enzyme kinetics model (E = 5.11%). Product respiration rate increased with temperature by an Arrhenius type relationship. Activation energies for O2 consumption and CO2 evolution were 74.8 kJ/kg and 84.2 kJ/kg respectively. These results provide information essential for the design and optimization of modified atmosphere packs for this product.