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A desiccant is a hygroscopic substance usually in a porous pouch or sachet which is placed inside a sealed package. They have been used to reduce corrosion of machinery and electronics and to extend the shelf life of moisture-sensitive foods. With pharmaceutical packages, a common method is to include a small packet of desiccant in a bottle.
In agricultural parlance, desiccation is divided into two distinct groups: "true desiccants" and pre-harvest systemic herbicides. [14] [15] True desiccants are not chemical desiccants, rather they are contact herbicides which kill only the parts of the plant they touch. They induce plant death/defoliation rapidly and dry down occurs within a ...
Canisters are commonly filled with silica gel and other molecular sieves used as desiccant in drug containers to keep contents dry. Silica gel in a sachet or porous packet. A desiccant is a hygroscopic substance that is used to induce or sustain a state of dryness (desiccation) in its vicinity; it is the opposite of a humectant.
Silica is allowed to be added to food in the US at up to 2% as permitted under 21 CFR 172.480. In the EU, it can be in up to 5% concentrations. [24] In 2018, a re-evaluation by the EFSA Panel on Food Additives and Nutrient Sources added to Food found no indications of toxicity even at the highest estimates of exposure level. [25]
Some packages contain desiccants or oxygen absorbers to help extend shelf life. Modified atmospheres [21] or controlled atmospheres are also maintained in some food packages. Keeping the contents clean, fresh, sterile [22] and safe for the duration of the intended shelf life is a primary function. A barrier is also implemented in cases where ...
The gas used is usually inert, or of a nature that protects the integrity of the packaged goods, inhibiting unwanted chemical reactions such as food spoilage or oxidation. Some may also serve as a propellant for aerosol sprays like cans of whipped cream. For packaging food, the use of various gases is approved by regulatory organisations. [1]
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