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| Commonly asked questions on the subject of using oxygen absorbers in food applications. |
| 13.How do you measure the oxygen volume and pick out the appropriate size sachet for an application? |
It's quite simple.
• Calculate the initial oxygen absorbing capacity. This is the capacity needed to remove all oxygen from a container in the beginning.
• The formula for a preliminary estimation of oxygen volume in a container is:
Oxygen volume Vl (CC) = (container volume (CC) -contained goods volume (CC)) x 20% =~ (Length(cm) x Width (cm) x Height (cm) - food Weight (g)) x 20%
If this is too complicated, let us know the size of your package (width, length and height), oxygen permeability of the packaging film and the number of days of the product¡¯s shelf life and we will calculate it for you. |
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| 14.How do you store any unused sachets? |
You need to plan your production flow in a way that your sachets would not stay exposed to open air exceeding the allowed time period. If, for whatever reason, you have to stop your process (e.g. the shift goes on break or there were unused sachets left over) you need to place the unused sachets, if they were not exposed to open air over designated time period, inside a high barrier bag or the master bag and vacuum pack them with 99% vacuum. |
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| 15. How long may sachets stay exposed to open air before being sealed? |
It depends on the OxyFree formula type.
Type A < 60 min
Type B < 20 min
Type H < 60 min
Type H ET < 3-5 hrs |
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| 16.How are oxygen indicators stored? |
Oxygen indicators must be stored in an oxygen free atmosphere inside a high barrier bag or hermetically sealed without being vacuum packed, together with 2 or 3 oxygen absorbers. |
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