May 22, 2009 - "Improve Survival Food Storage - Oxygen Absorbers and Nitrogen Packing" By Kevin Taylor. The freeze drying process removes 98% of the water from food, stopping bacterial growth as well as killing insects and their eggs. Beyond freeze drying further to preserve food and increase shelf life, oxygen is the main enemy. If the food is stored in a way that it is not exposed to oxygen, the shelf life can reach 25 to 30 years. Shelf life here refers to the food maintaining it's properties of nutritional value, taste, and appearance. Click hereFriday, May 22, 2009
Improve survival food storage
May 22, 2009 - "Improve Survival Food Storage - Oxygen Absorbers and Nitrogen Packing" By Kevin Taylor. The freeze drying process removes 98% of the water from food, stopping bacterial growth as well as killing insects and their eggs. Beyond freeze drying further to preserve food and increase shelf life, oxygen is the main enemy. If the food is stored in a way that it is not exposed to oxygen, the shelf life can reach 25 to 30 years. Shelf life here refers to the food maintaining it's properties of nutritional value, taste, and appearance. Click here
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