CO2 Gas Absorber for Kimchi, Garlic (2g,3g,4g,5g,8g,10g)

Principle: The concentration of carbon dioxide significantly affected the storage quality of fresh fruit, and the CO2 absorber (also called “preservative”) could absorb carbon dioxide efficiently.

Applicable temperature: the absorption rate is less affected by temperature under the condition above -2℃, and the temperature change can be almost ignored.

Applicable humidity: There should be no water at the bottom of the package, and water mist or less fine water beads are allowed in the package. (The preservative requires certain moisture as catalyst to work.)

When the water content of preservative is below 45%, the absorption rate is proportional to the water content. When the moisture content of preservative was above 45%, the absorption rate showed a gentle downward trend (related to the form of preservative, but the total absorption remained unchanged).

Content's water content ≥50%, such as: garlic, persimmon, etc., should try to use a high water content (recommended water content of 8%-12%) of the preservative to speed up absorption, while avoiding the preservative to compete for water of the contents.

Content's water content ≤30%, such as: chestnut, choose preservative with 5%-10% water .

Content's water content ≤15%, such as: dry red dates, choose preservative with less than 5% water.

Absorptive capacity of preservative: 1g preservative sachet can absorb more than 250ml of CO2.

Reference usage amount:

Benefits

Sachet capacities to absorb CO2 range from 150ml to 450ml

Co2 absorber sachets eliminate pack CO2 throughout the life of the product

Contains only food grade materials and meets eu legislation for direct food contact.

Applications

Absorbs CO2 in food packaging, kimchi, garlic, coffee, cheese, fresh pastry, pet food

Absorbs CO2 to extend shelf life of cut flowers