How does the oxygen-free environment created by the PSA Nitrogen Generator for Snack and Cake help prevent product oxidation?

Snacks and cakes usually contain a certain amount of oil, which is very easy to undergo oxidation and rancidity reaction in an aerobic environment. This reaction will destroy the structure of the oil and produce harmful substances such as peroxides, aldehydes, and ketones, which will not only make the product have an unpleasant rancid smell, but also reduce the nutritional value of the product and even pose a potential threat to human health. The oxygen-free environment created by the PSA Nitrogen Generator for Snack and Cake can greatly slow down or prevent the contact between oil and oxygen, thereby inhibiting the occurrence of oxidation and rancidity reaction.

Snacks and cakes contain a variety of nutrients, such as antioxidant vitamins such as vitamin C and vitamin E, and some unsaturated fatty acids. These nutrients are prone to oxidation reactions under the action of oxygen, resulting in a decrease in their content, thereby affecting the nutritional value of the product. The oxygen-free environment can effectively reduce the contact between nutrients and oxygen, reduce oxidation losses, and retain the nutrients in the product to the greatest extent.

Oxygen will participate in some chemical reactions, causing the pigments in snacks and cakes to oxidize or decompose, thereby changing the color of the product. For example, some natural pigments tend to fade or change color in an aerobic environment, affecting the appearance of the product and consumers' desire to buy. An anaerobic environment can prevent these oxidation reactions from occurring and maintain the original bright colors of the product.

Although an anaerobic environment itself cannot directly kill microorganisms, many aerobic microorganisms require oxygen for growth and reproduction. In an anaerobic environment, the activity of these aerobic microorganisms will be inhibited, and the growth and reproduction rate will slow down, thereby reducing the contamination and damage of microorganisms to the product, helping to maintain the freshness and quality of the product.