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An oxygen absorber The contents of an oxygen absorber from a packet of beef jerky. Oxygen scavengers or oxygen absorbers are added to enclosed packaging to help remove or decrease the level of oxygen in the package. They are used to help maintain product safety and extend shelf life. [1]
1-nitropropane is produced industrially by the reaction of propane and nitric acid. This reaction forms four nitroalkanes: nitromethane , nitroethane , 1-nitropropane, and 2-nitropropane . 1-nitropropane is also a byproduct of the process for making 2-nitropropane, which is done by vapour phase nitration of propane.
A typical 30 g portion of fresh jerky contains 10–15 g of protein, 1 g of fat, and 0–3 g of carbohydrates, although some beef jerky can have a protein content above 65%. [10] Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people.
The reaction produces fragments from the parent alkane, creating a diverse mixture of products; for instance, nitromethane, nitroethane, 1-nitropropane, and 2-nitropropane are produced by treating propane with nitric acid in the gas phase (e.g. 350–450 °C and 8–12 atm).
This exothermic reaction produces four industrially significant nitroalkanes: nitromethane, nitroethane, 1-nitropropane, and 2-nitropropane. The reaction involves free radicals, such as CH 3 CH 2 CH 2 O., which arise via homolysis of the corresponding nitrite ester. These alkoxy radicals are susceptible to C—C fragmentation reactions, which ...
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]
Nitropropane may refer to: 1-Nitropropane; 2-Nitropropane This page was last edited on 16 May 2022, at 02:06 (UTC). Text is available under the Creative ...
Since jerky is heat-dried, the process is much faster than for making biltong. The meat used in biltong is often much thicker due to the faster drying time in dry air conditions; typically, biltong meat is cut in strips around 25 millimetres (0.98 in) wide, but can be thicker.
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