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[1] [2] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the presence of oxygen. In food, oxygen is readily available for lipid oxidation reactions. Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life. [3]
As oxygen is consumed to form iron oxide the level of oxygen in the surrounding atmosphere is reduced. Absorber technology of this type may reduce the oxygen level in the surrounding atmosphere to below 0.01%. [2] [3] Complete oxidation of 1 g of iron can remove 300 cm 3 of oxygen in standard conditions.
Sensors continuously measure the levels of oxygen. These sensors provide real-time data to the control system, ensuring that the oxygen level is reduced to a safe level for fire prevention without compromising human safety. Distribution Network: This network delivers nitrogen-enriched air into the protected environment(s).
An aquatic system lacking dissolved oxygen (0% saturation) is termed anaerobic, reducing, or anoxic. In water, oxygen levels are approximately 7 ppm or 0.0007% in good quality water, but fluctuate. [5] Many organisms require hypoxic conditions. Oxygen is poisonous to anaerobic bacteria for example. [3]
A controlled atmosphere is an agricultural storage method in which the concentrations of oxygen, carbon dioxide and nitrogen, as well as the temperature and humidity of a storage room are regulated. Both dry commodities and fresh fruit and vegetables can be stored in controlled atmospheres.
Most humans can function at rest with an oxygen level of 15% at one atmosphere pressure; [1] a fuel such as methane is combustable down to 12% oxygen in nitrogen. A small room of 10 meter 3 has 2.08 meter 3 (2080 liters) or 2.99 kg of oxygen which would occupy 2.62 liters if it was liquid. [2]