Oxygen Absorbers in food storage
Unlike desiccants, Oxygen absorbers have not been around forever, but like
desiccants they are now widely recognized by industry and the military as the best way to
maintain shelf life stability in food and for long periods of time.
The chart below illustrates the efficacy of the three most widely used
methods of food preservation.
| Packaging Method |
Results |
Benefits |
| Oxygen Absorbers |
Reduces and maintains oxygen content in
packaging to below 0.01% |
Eliminates aerobics microbial
growth and oxidative chemical reactions in packaging |
| Vacuum & Back
Flush |
Achieves as little as 0.1% residual oxygen |
Controls aerobic microbial growth
temporarily* |
| Gas Flushing |
Achieves approximately 0.5% to 5% residual
oxygen |
Provides some control of aerobic
microbial growth* |
*Mold has been shown to grow in 20 days at 25 deg C at 0.2% residual
oxygen (From "Techniques for the preservation of food by employment of an oxygen
absorber," Nakamura and Hoshino, 1983)
Use the chart below to determine which Oxygen Absorber is best for your
application.
| Product |
Oxygen
Absorption |
Equivalent Air |
| Size |
Capacity
(ml) |
Volume
(ml) |
| 10 cc |
10 ml |
50 ml |
| 20 cc |
20 ml |
100 ml |
| 30 cc |
30 ml |
150 ml |
| 50 cc |
50 ml |
250 ml |
| 100 cc |
100 ml |
500 ml |
| 200 cc |
200 ml |
1000 ml |
| 300 cc |
300 ml |
1500 ml (1 gal can) |
| 500 cc |
500 ml |
2500 ml |
| 1000 cc |
1000 ml |
5000 ml(5-6 gal pail) |
| 2000 cc |
2000 ml |
10000 ml |
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