Deoxidizers can be classified according to the main agent ingredients and reaction types.
Classification by main agent ingredients:
Inorganic deoxidizers: mainly include iron series deoxidizers and sulfite deoxidizers. Iron series deoxidizers such as reduced iron powder, sand-like powdered iron, etc., generate Fe(OH)3 after oxidation, have high deoxidation capacity and are economical. Sulfite deoxidizers reduce oxygen content through chemical reactions.
Organic deoxidizers: such as ascorbic acid (vitamin C) and glucose alkaline substances, which decompose under certain conditions to produce oxygen absorption effects.
Classification by reaction type:
High moisture food type: After the deoxidizer and food are sealed at the same time, deoxidation is carried out in the water evaporated from the food.
Automatic absorption type: including quick-acting type, general type and slow-release type. This type of deoxidizer maintains its own moisture and can react even if there is no water outside. The reaction rate is controlled by changing the ingredients, dosage and air permeability of the packaging material.
Application fields:
Deoxidizers are widely used in food preservation, especially in foods with high fat content such as moon cakes, nuts, bread, cakes, etc., which can effectively prevent oil oxidation and maintain the freshness and nutritional value of food.
In addition, deoxidizers are also used for the preservation and rust prevention of grains, feed, medicines, clothing, fur, precision instruments and other items.
Through the introduction of these classifications and application fields, we can better understand the use effects and advantages of deoxidizers in different scenarios.
