Aluminum foil bags of chemical oxidation is very serious, need to pay attention!

With the development of packaging industry from time to time, aluminum foil bags of chemical oxidation is refers to the aluminum foil bag with the oxygen in air or other material release oxygen exposure. People in life, the use of aluminum foil bags more common. Use aluminum foil bags, aluminum foil bags need to be paid attention to the chemical oxidation. Aluminum foil bag in the process of storage, the grease can form while in the oxidation of fatty acid in hydrogen peroxide. Very unstable. Even at low temperature can fracture and disproportionation reaction, form different carbon compounds, hydroxyl compounds and short chain fatty acids. Some of these components may also further oxidation reaction, such as aldehyde can be further oxidized to the corresponding acid. Fat oxidation decomposition product, in addition to aldehydes and acid, also found that alcohol, ketone, vinegar, vinegar and aromatic and aliphatic compounds, etc. These breakdown products has obvious bad smells, even if the content is extremely low, lipid also can produce peculiar smell, thereby reducing the value of plant food. Combines with oxygen to chemical changes. The oxidation of aluminum foil bags not only can reduce the quality, some will also generate heat in the process of oxidation, spontaneous, or even an explosion. Many easy oxidation products, such as some chemical raw materials, fiber products, rubber products, oil products, cotton, hemp, silk fiber fabric, etc. These products will happen temporary contact with the sun discoloration or hardening of the phenomenon, this is the result of the aluminum foil bags are oxidation. Oil aluminum foil bag is exposed to the air by oxidization spontaneously, usually. Change the nature and smell. Which usually took the form of automatic oxidation, namely to trigger, communicate, and termination of the three stages of a chain reaction. Once the reaction started. I have been to run out of oxygen. Or free radicals and free radicals in combination with stable compounds. Even adding antioxidants and prevent oxidation, can only delay the induction period and reduce the reaction speed of response.