If the oxygen is absorbed, what remains is 99% pure nitrogen in a partial vacuum. Oxygen absorber – Air contains about 78% nitrogen and 21% oxygen, leaving about 1% for the other gasses.Dry ice is often used giving off carbon dioxide gas which displaces oxygen. Displacing oxygen – Purge air from product with an inert gas (nitrogen).
Removing oxygen will prevent oxidation of compounds in foods. Oxygen: Foods store best when oxygen free. For long term storage foods should have a 10% or less moisture content. Moisture: It is recommended to remove moisture when storing foods. The best range for food storage is a constant temperature between 40-60 degrees. United States Department of Agriculture, USDA, states that for every 10.8 degrees in temperature rise you decrease the shelf life of stored food by half. Temperature: The temperature at which food is stored is very critical to shelf life. Preparedness for catastrophes, emergencies and periods of food scarcity or famine.Provides a balanced diet throughout the year.Preserves harvested and processed food products for later use.Storing of food has several main purposes: Maintaining a food supply often insures savings of time and money and provides safety and security in time of need. It is interesting to note that food is stored by almost every human society and by many animals. Regularly, food is preserved and stored to be eaten from harvest to harvest as families strive to be self sustainable. Wheat found stored in vessels in the tombs of Egypt was still edible after 4000 years. Storing food is a traditional domestic skill that has been used for thousands of years in time of plenty to prepare for times of famine or when food is in short supply. Above all, learning how you can get the most out of your food storage will help eliminate stress and ensure peace of mind. These benefits range from financial savings to having a balanced diet throughout the year. Getting in the habit of storing food has many benefits.
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