Application of the hottest deoxidizer in food pack

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Application of deoxidizer in food packaging

deoxidizer is also known as free oxygen absorber, free oxygen remover or deoxidizer. It is a substance that can absorb oxygen. When it is put into food sealed packaging, it can remove the oxidizing substance in the packaging, remove the free oxygen and dissolved oxygen in the packaging container, and prevent the food from mildew and deterioration due to oxidation. Deoxidizer used in food packaging can not only effectively inhibit the quality deterioration of the contents, but also maintain the original color, aroma and taste of food, prevent pests, inhibit the growth of bacteria, maintain nutrients and prolong the preservation time. Therefore, using deoxidizer to keep fresh food is a good, effective, convenient and safe packaging and preservation method

deoxidizers have been developed in various countries since 1925. The most commonly used deoxidizers are iron series deoxidizers and sulfite deoxidizers. Deoxidizer composed of iron powder; Deoxidizer composed of copper powder and ammonium chloride; Deoxidizer composed of activated carbon, zinc, aluminum and iron; Deoxidizer composed of glucose and glucose oxidase; Various deoxidizers based on dithionite. For example, the iron-based Compound Deoxidizer preservation technology for dry food developed by the British Institute of Cryogenics; Deoxidizer made of zinc, aluminum, iron and activated carbon developed by a German company; A deoxidizer invented by an American company with dithionite 5 and experimental process sulfate as the main agent

The deoxidization of deoxidizer is based on chemical reaction, so its deoxidization capacity varies with the reaction order, time, temperature and other conditions. The international influence of China's plastic machinery industry continues to increase. When an appropriate amount of quick acting deoxidizer is present in the sealed packaging container, the free oxygen can be reduced to less than 1% within about 1 hour, and finally to 0.2%. The slow effect deoxidizer takes 12-24 hours, but the final deoxidization capacity is the same, and the 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 deoxidizer and food are packed in the same container. The deoxidizer absorbs the oxygen in the container, making the container anaerobic, and the food can be preserved. However, the raw material of deoxidizer must have stable reaction, no strange smell, no harmful gas generation and other side effects. In case of accidental ingestion, it is also harmless to human body. Deoxidizers generally use iron powder as the basic raw material. When used in general food, they can maintain food quality and prolong shelf life. When used in healthy food, they can prevent oil oxidation, prevent fading and maintain nutrients. Deoxidizers have been widely used in wet bread flour, wet noodles, wet vermicelli, Wet snacks, semi dried fish products and other foods abroad

at present, deoxidizer is packaged in bags and hat. This kind of creep limit for bagged food is difficult to be accurately determined, while cap packaging is used for bottles, cans and other containers. In recent years, with the development of food industry and the improvement of packaging materials, deoxidizers have been paid more and more attention in China, and have been used more and more widely

source: competitive intelligence of Chinese Enterprises

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