When the temperature is 1000K, the diffusion coefficient of oxygen in the soda-lime glass is below 10-4cm / s. At room temperature, the diffusion of oxygen in the glass is negligible; the glass blocks oxygen and carbon dioxide for a long time, and the oxygen in the atmosphere does not penetrate people.
Carbon dioxide does not leak out of the beer, which can keep the freshness and taste of the beer. Glass absorbs ultraviolet rays below 350nm, which can prevent the wine, beverages, food, cosmetics, and chemical products contained in it from being deteriorated by photochemical reactions.
For example, beer produces odor after being exposed to 550nm light, the so-called sunlight taste. Will produce; after the milk is irradiated with light, due to the generation of peroxides and subsequent reactions, “light taste” and “off-flavor” are generated, vitamin C and ascorbic acid will be reduced, and vitamin A, Be, and D will have similar changes, but glass This is not the case for containers.
Glass bottles contain condiments such as cooking wine, vinegar, and soy sauce. They will not produce odors due to the action of oxygen and ultraviolet rays, and the cosmetics will not deteriorate.
Plastic packaging containers such as polyethylene and polypropylene will age and release after being exposed to oxygen and ultraviolet rays. Polyethylene monomer deteriorates the taste of wine, soy sauce, vinegar and the like contained in plastic containers.
Post time: Dec-16-2019