The following points should be noted when using deoxidizers:
Choose a suitable deoxidizer: Choose a suitable deoxidizer according to the type of food and packaging material. Deoxidizers are suitable for foods rich in oil or easily oxidized, such as nuts, roasted seeds and nuts, puffed foods, and pastry products. Iron-based deoxidizers are suitable for sealed containers, but make sure that the container is thick enough, otherwise it may cause negative pressure deformation.
Supplier management: Choose a reputable supplier to ensure the quality and supply stability of the deoxidizer. Suppliers should provide business licenses, food-grade test reports, and third-party product test reports. Pay special attention to the hygiene indicators of the deoxidizer, including the hygiene indicators of the contents and the surface microbial indicators.
Acceptance process: During acceptance, check the outer packaging information of the deoxidizer, the inner packaging label (such as the word "inedible"), and the "non-microwaveable" label of the iron-based deoxidizer. Make sure the deoxidizer is well sealed to avoid damage or leakage.
Storage conditions: The deoxidizer should be stored in a dry, well-ventilated place, and avoid storage with toxic and hazardous substances. Unused deoxidizers should be packaged to remove air and reseal for storage.
Usage: The deoxidizer should be used up within 1 hour after unpacking. If unused, remove air from the package and reseal for storage. Perform a visual inspection before use. Stop using if damage or leakage is found. Avoid direct contact with exposed food, especially food with grease on the surface.
Impact on production process: Ensure that food packaging is well sealed to avoid poor sealing causing deoxidizer failure. Iron-based deoxidizers cannot pass metal detection and cannot be microwaved.
