This sachet, found in products such as beef jerky, is added to reduce the level of oxygen inside the package to prevent fungi and microorganisms from growing. The contents may vary but typically iron powder is activated by sodium chloride. Iron will not oxidize in low humidity, so sodium chloride acts as a catalyst to humidify the iron. To also absorb gases and organic molecules, activated carbon may be added. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Chillmaid, Martyn F. |
Bildgröße: | 6603 px × 3739 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |