The main effects of deoxidizers include preventing oxidation, preventing mold, absorbing oxygen, maintaining nutrition and extending the shelf life of food. Specifically:
Preventing oxidation: Deoxidizers absorb oxygen in the package and reduce the reaction between oxygen and fat, vitamins and amino acids in food, thereby preventing them from oxidizing and deteriorating, and maintaining the freshness and nutritional value of food.
Preventing mold: Since most microorganisms grow well in an aerobic environment, deoxidizers remove oxygen in the package to create an anaerobic environment, effectively inhibiting the growth of bacteria and mold, and preventing food from mold.
Absorbing oxygen: The main components of deoxidizers, such as iron powder, absorb oxygen through chemical reactions and convert into other substances (such as iron hydroxide), thereby reducing the oxygen content in the package.
Maintaining nutrition: By reducing oxygen, deoxidizers can prevent oil oxidation, maintain the color, aroma and taste of food, and prevent nutrients such as vitamins from being oxidized and destroyed.
Extending the shelf life of food: Due to the reduction of oxidation reactions and the growth of microorganisms, deoxidizers can significantly extend the shelf life of food and maintain the quality and safety of food.
In addition, deoxidizers are also widely used in other fields, such as the preservation and rust prevention of medicines, grains, feed, precision instruments, etc.
