Oxygen Absorber Deoxidizer for Food Storage
Definition of food spoilage
Food deterioration means spoilage under the action of microorganisms,including various of enzymatic and non-enzymatic changes and inclusion pollution of food composition and sensory properties, ,so that loss of color, aroma and taste quality of original food. And the food value will be reduce or completely lost. The deteriorated food will not only change its appearance and nutrition value, but also contain corresponding toxins. Eating the spoiled food is no good to human body.
The main reason of food deterioration
1. Microorganisms. Microorganisms exist everywhere in the environment. Food is easily contaminated by microorganisms in the process of production, processing, transportation, storage and sales. As long as the temperature is right with oxygen, microbes will grow and reproduce, decompose nutrients of food for they own needs. At this point, the protein of food is destroyed, and the food emits bad smell and sour taste, loses the original toughness and elasticity, with color changing.
2. Enzyme action. There are many enzymes inside food. Because of the action of enzymes, nutrients of food are broken down into many lower products.
3. Oxidation reaction. Lipids are easy to be oxidized. Due to the large amount of unsaturated fatty acids in lipids, they are oxidized by oxygen with a series of chemical reactions, which make the food taste deteriorated .At the same time, oxidation can make the loss of vitamins A and C, and the unstable substances of food pigments are affected by oxygen, so that the color change darken. For example, fat meat changes from white to yellow.
Preventive measures for food spoilage
Low temperature preservation, vacuum preservation, high temperature heating, sealing, salt bubble, etc., all of these
preservation can limit the reproduction of bacteria. Cold temperatures reduce the bacteria's ability to move, while heat and vacuum keep the bacteria from surviving.
Deoxygenation packaging means a packaging technology that deoxygenation agents, which can react with oxygen, are sealed in the sealed packaging container to remove oxygen from the packaging. Under the condition of low oxygen concentration or even almost no oxygen, the growth of microorganisms and the oxidation of food are inhibited, therefore preserving the food for a more longer time.
Oxygen Absorber Deoxidizer is also called free oxygen absorber, free oxygen remover and so on. It is a substance that can absorb oxygen. When the food is sealed in the package, put the oxidizing substance in the package at the same time, remove free oxygen and dissolved oxygen in the package container, and prevent the food from moldy and spoiled due to oxidation. Deoxidizer can effectively inhibit the deterioration of the content quality, but also maintain the original color, aroma and taste of the food, prevent and control the growth of pests and bacteria, and maintain nutrients. Therefore, the way of using deoxidizer to keep food fresh is a packaging preservation method with excellent quality, good effect, convenience and safety.
As a new material for food preservation, Oxygen Absorber Deoxidizer can absorb oxygen in the container and keep the food in anaerobic condition. However, the raw material of the deoxidizer must have stable reaction, no strange taste and no formation of harmful gas. In recent years, with the development of the food industry and the improvement of packaging materials, deoxidizer has been paid more and more attention and applied more and more widely in all of the world.