| The oxygen scavengers ATCO (picture left) or Ageless (picture above) reduce the oxygen concentration in a sealed container to below 0,01%, creating a very low-oxygen environment. Large containers like disinfestation tents can be flushed with nitrogen before introducing the oxygen scavenger.
Ageless sachets contain fine iron powder covered with sea salt and a natural zeolith impregnated with a NaCl-solution. One sachet of Ageless Z 2000 absorbs 2000 ml of oxygen (the oxygen from 10 l air) and contains 7,5 g water which can be controlled by a humidity buffer like PROSORB. Ageless should be used at humidites above 55% RH. Below 55% RH, oxygen absorption is slower and activity is reduced. In dry conditions, the RP-types should be used. |
Calculation of quantity and application:
This oxygen absorber reduces the oxygen concentration in a sealed container to below 0,01% creating a very low-oxygen environment. Ageless sachets contain fine iron powder covered with sea salt and a natural zeolith impregnated with a NaCl-solution. One sachet of Ageless Z 2000 absorbs 2000 ml oxygen (the oxygen from 10 l air) and releases about 0,8 g of water during use. With no humidity buffer involved, Ageless creates a relative humidity of 75% RH within the container – ATCO FTM only max 68% RH. The rise in RH can be balanced by either 50 g pre-conditioned PRO SORB or one 4 g bag dry silica gel per sachet of Ageless Z 2000 (Elert 2003).
Since absorption of oxygen reduces the volume of the bag by one fifth, bags must always be prepared 20% larger!
Control:
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Ageless-eye is a small oxygen indicator tablet turning pink below 0,1% oxygen and returning to blue above 0,5% oxygen. Ageless-eye can be stored 6 months in a refrigerator in a sachet containing an oxygen absorber. After more than one year of storage, the colour shift is not reliable any more. More accurate measuring requires oxygen meters |
Pak saya mau tanya cara uji untuk yeast dan mould untuk minuman berenergi (energy drink) dalam kemasan plastik.
Mas dedit surya Jayadinata: tunggu ya saya akan carikan untuk itu. Namun pada dasarnya sama dengan menguji kandungan ragi atau yeast dan jamur pada produk pangan padat. Bahan- 2 kimia/media pembatas untuk bakteri yang saya masih lupa. tunggu tulisan saya atau siapa dulu yang bisa bantu mas dedit, monggo. Terima kasih sudah mampir ke blog ini. Wass