Food and Pharmaceuticals
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.
|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)