Deoxidizer effect
- May 28, 2018 -

While people are developing food production and food processing, food preservation is highly regarded. In order to achieve anti-corrosion and preservation of food, and to extend the shelf life and shelf life of foods, people have adopted various preservation technologies such as refrigeration and irradiation. However, the most convenient and economical technology is the use of deoxidizers and other methods.

Deoxidizers are additives that absorb oxygen and slow the oxidation of foods. The deoxidizer can effectively inhibit the growth of mold and aerobic bacteria, prolong the shelf life of foods, and can also play a good role in preventing rancidity of oil, preventing browning of meat from oxidation, and preventing the loss of vitamins in foods.

Deoxidizer can be specifically used in baking foods to prevent mildew in cakes. It is used to prevent myoglobin from being oxidized during storage of fresh meat to achieve the function of oxygen and color protection. It also has the effect of inhibiting fat oxidation and preventing mold growth in cooked meat products. In the tea packaging to prevent tea fading, discoloration and oxidation of vitamins, so if moisture-proof, shading, coupled with deoxygenated packaging, then stored in a low temperature for a year, still can make green tea to maintain the tender leaves New tea state; Deoxidizing packaging is used in solid beverages to remove oxygen in milky structures and prevent stale taste or other odors from occurring through gas balance; Deoxidation packaging technology is used in puffed foods with fried as main process to remove puffed foods. Oxygen in sponge structure prevents oxidation of oils and fats; after deoxygenation in cereal foods to remove oxygen, it can prevent insect infestation and mildew; use in peanuts, walnuts, sesame can prevent grease from losing; in dried fruits and vegetables or In powder, it can prevent vitamin degeneration and discoloration.

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