Deoxidizers are also known as free oxygen absorbers, free oxygen removers or deoxidants, etc. It is a substance capable of absorbing oxygen. When the food is sealed and packaged, the oxidized material in the package can be removed at the same time to remove the free oxygen and dissolved oxygen in the packaging container, thereby preventing the food from being moldy and deteriorating due to oxidation.
Deoxidizers are used in foods to not only effectively inhibit the deterioration of the quality of the contents, but also to maintain the original color, aroma, and taste of foods, control the growth of pests and bacteria, maintain nutrient components, and prolong the preservation time. Therefore, deoxidizers are used to keep food fresh. Food is a high-quality, effective, convenient and safe packaging preservation method.
The most commonly used deoxidizers are iron series deoxidizers and sulfite deoxidizers. Oxygen removal of deoxidizer is based on chemical reaction, so the oxygen removal capability varies with the reaction stage, time, temperature and other conditions. When the quick-acting deoxidizer is present in a suitable amount in a sealed packaging container, the free oxygen can be reduced to less than 1% in about 1 hour, and finally to 0.2%. The slow-acting deoxidizer takes 12-24 hours, but the final oxygen removal capacity is the same, and free oxygen can be reduced to less than 0.2% at the same time.
Deoxidizer as a new food preservation material has its unique advantages. The food is contained in the same container as the food. The oxygen absorber absorbs the oxygen in the container so that the container is in an oxygen-free state and the food is preserved. However, the raw material of the deoxidizer must have such side effects as stable reaction, no strange taste, and no harmful gas generation, and it is harmless to the human body in case of accidental eating. Deoxidizers generally use iron powder as their basic raw material. They can be used in general foods to maintain food quality and extend shelf life. They can be used in healthy foods to prevent oxidation of oils, prevent fading and maintain nutrients. Deoxidizers have been widely used in foreign countries for wet bread flour, wet noodles, wet noodles, wet snacks, semi-dry fish products and other foods. At present, there are caps for deoxidation agents in addition to bags. Bags are used for bagged foods, and caps are used for bottles, cans and other containers. In recent years, with the development of the food industry and the improvement of packaging materials, deoxidizers have become more and more important in China, and applications have become more and more widespread.
Deoxidizers are used in foods to not only effectively inhibit the deterioration of the quality of the contents, but also to maintain the original color, aroma, and taste of foods, control the growth of pests and bacteria, maintain nutrient components, and prolong the preservation time. Therefore, deoxidizers are used to keep food fresh. Food is a high-quality, effective, convenient and safe packaging preservation method.
The most commonly used deoxidizers are iron series deoxidizers and sulfite deoxidizers. Oxygen removal of deoxidizer is based on chemical reaction, so the oxygen removal capability varies with the reaction stage, time, temperature and other conditions. When the quick-acting deoxidizer is present in a suitable amount in a sealed packaging container, the free oxygen can be reduced to less than 1% in about 1 hour, and finally to 0.2%. The slow-acting deoxidizer takes 12-24 hours, but the final oxygen removal capacity is the same, and free oxygen can be reduced to less than 0.2% at the same time.
Deoxidizer as a new food preservation material has its unique advantages. The food is contained in the same container as the food. The oxygen absorber absorbs the oxygen in the container so that the container is in an oxygen-free state and the food is preserved. However, the raw material of the deoxidizer must have such side effects as stable reaction, no strange taste, and no harmful gas generation, and it is harmless to the human body in case of accidental eating. Deoxidizers generally use iron powder as their basic raw material. They can be used in general foods to maintain food quality and extend shelf life. They can be used in healthy foods to prevent oxidation of oils, prevent fading and maintain nutrients. Deoxidizers have been widely used in foreign countries for wet bread flour, wet noodles, wet noodles, wet snacks, semi-dry fish products and other foods. At present, there are caps for deoxidation agents in addition to bags. Bags are used for bagged foods, and caps are used for bottles, cans and other containers. In recent years, with the development of the food industry and the improvement of packaging materials, deoxidizers have become more and more important in China, and applications have become more and more widespread.
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