Listed desiccant industry enterprise( Intentions to make good desiccant)

1)oxidation:sunflower seeds change of peroxide value comparison chart:

In Influence of oxygen, light, heat, etc., foods such as sunflower seeds will be oxidized and rancid, with peculiar smell, and the process of oxidation and rancidity will be faster in high temperature in summer. Under the influence of high temperature, the water in sunflower seeds can accelerate the hydrolysis reaction with fat to produce free fatty acids, among which short-chain fatty acids have strong odor (hydrolyzed taste). Food desiccant can control the environmental humidity in the packaging bag in a low humidity range, inhibit the hydrolysis and rancidity of fat, and alleviate the flavor deterioration of sunflower seeds. According《 GB19300-2014 National Standard for Food Safety,Nuts and Seed Products》, the peroxide value index of cooked sunflower seeds is ≤0.80g/100g, and the peroxide value reflects the content of peroxide, which is an intermediate product of rancidity. When its index exceeds the standard, it indicates that the product has begun to deteriorate due to rancidity. From the test results, the peroxide value of sunflower seeds without food desiccant exceeded the standard after four months storage, while sunflower seeds with food desiccant did not exceed the standard after six months storage, indicating that the application of desiccant can prolong the shelf life of products and better ensure the quality of products.

2)Moisture:  sunflower seeds comparison of water content (normal temperature)

Seen from the test data,no food desiccant in the packaging bag of sunflower seeds,the moisture content increases rapidly month by month,and the sunflower seeds deteriorate directly after absorbing moisture. After placing food desiccant in the packaging bag,the moisture content increased much less than sunflower seeds without Desiccant after six month,and the product quality was still reliable.

Chunwang VR:  http://desiccant.chun-wang.com/chunwang_vr.html