Extending Shelf Life with Micro-Oxygen Technologies

All foods lose quality and shelf life during distribution by virtue of microbiological growth, enzymatic activity, physical damage, and biochemical reactions, most of which are product interaction with the oxygen in the air and dissolved and entrained in the product. The kinetics of oxidation suggest that reduction of oxygen to near zero levels would exert profound effects on the biochemical quality, which is the major effect after biological stability has been achieved.

Action of Oxygen
Oxygen al…