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During storage, moisture and oxidation are major factors affecting food quality. Excessive humidity can cause products such as biscuits and puffed snacks to lose their crispness, while powdered foods like milk powder and coffee may cake or spoil. Damp conditions also accelerate mould growth, which can produce harmful substances such as aflatoxins and pose a direct risk to consumer health. In addition, oxidation of oils can lead to rancidity and a reduction in the nutritional value of food products.


Storage and Transportation Risks: Loss of flavour, reduced nutritional value, mould growth and deterioration in appearance.

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Moisture Prevention Recommendations

  • Place calcium chloride desiccant and oxygen absorbers inside the packaging to control moisture levels and reduce oxidation.

  • Monitor the temperature and humidity of a warehouse maintaining relative humidity within an appropriate range.

  • Container desiccants are used in shipping containers to effectively prevent condensation.

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