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Antioxidants - Natural and Synthetic
Asim Kumar Mukhopadhyay
出版Amani Int'l Publishers, 2006
主題Science / General
ISBN39380540509783938054055
URLhttp://books.google.com.hk/books?id=U9sRXmfR74UC&hl=&source=gbs_api
EBookSAMPLE
註釋It is a paradox that on one hand oxygen saves hundreds of critical patients by rejuvenating their lives, and has multiple users in industry including steel plants, on the other oxygen is the primary reason for oxidative degradation of foods and rancidity of fats and oils and polymers including plastics, rubber and also paints.In other words oxygen surprisingly acts as a poison and a degrading agent - an inhibitor - for deterioration of food and related products particularly those in packed condition. To annul the negative effect of Oxygen, Nitrogen blanketing has been effectively used as an inhibitor of oxidative degeneration. At least this helps in increase of shelf lifeand protects the packaged materials for a longer period. It may however be added that some foods including fats and oils have inherent oxygen deterrents which neutralizes effect of oxygen for quite some time. Food and other products are also saved from aerobic bacteria and fungi due to elimination of oxygen or presence of minimal quantity of oxygen.