First of all, the sales volume of nuts is getting larger and larger, and their status in the hearts of consumers is also getting higher and higher. The demand and requirements for nuts will become more and more strict, and high cost-effective nuts will occupy the hearts of consumers.

When different nut brands develop retail packaging, they always find that some of their brands put desiccant and some put deoxidant. What are the reasons behind the manufacturers' choice? To answer the questions in my mind, after reading the materials, I summarized the following points.
First of all, from the analysis of processing technology, the nut processing technology of different types of enterprises is basically the same. From the initial natural air drying to the drying technology of modern equipment, in addition to the improvement of development speed and efficiency, the quality and hygiene are also better guaranteed.
Second, from the perspective of nuts themselves, I found that nuts in the new world are mainly divided into two categories, four nuts and two large dried fruits. There are six necessary materials for nut retail. Adding other dried fruits or nuts is just the manufacturer's marketing tool. From the perspective of the production of the two dried fruits, the main economic components are carbohydrates and ash, and the moisture content of dried fruits after drying is 3% - 5%. At this time, there is no need to damp, because the dried fruit will become brittle after being squeezed and dried, which will seriously affect the taste. The dried cranberries are more sweet than I can imagine. The protein and fat content in the dried fruits are extremely low. The packaging can be vacuum cleaned, and basically won't go mouldy. The four big nuts are different in protein. Fat is the main nutritional component of nuts. After drying, the water content can still be maintained at 13% - 15%. Water, protein and adipose tissue are things that bacteria like very much. If we do not pay attention, the nut enterprises will gradually become "Hara flavor", which is bad for our stomach.
Thirdly, from the research of desiccant and deoxidizer, the role of desiccant is to absorb the water in the air, make the water content index of the specific space extremely low, and inhibit the propagation of mold to a certain extent. The role of the deoxidizer is to reduce the influence of oxygen content in the specific development space to 0.02% by absorbing oxygen in the air, so as to achieve the vacuum system state. Most bacteria are aerobic and live on oxygen. Under the action of deoxidizer, food can avoid the production of oil and achieve the purpose of food preservation.