Chinese name: anticorrosion mbth: anticorrosion classification, 1. Low temperature, 2. Hypoxia, 3. Dry, 4. Hypertonic, 5. High acidity, 6. Heavy drinking, 7. Add preservatives, properties, applications and classification. There are many anti-corrosion methods with different principles. Generally, it includes the following seven types: 1. Store food, biochemical reagents, biological products or strains at various low temperatures below 4℃ (0℃, -20℃, -70℃,-196℃). ). 2. In the case of hypoxia, by vacuumizing, filling nitrogen or carbon dioxide, adding deoxidizer and other methods, grain and grain can be effectively prevented from going moldy and deteriorating, so as to achieve the purpose of preservation. Among them, there are many kinds of deoxidizers, which are made of iron powder as the main raw material, with a certain amount of auxiliary materials and fillers, and have a good preservation effect on fresh foods with high water content such as cakes. Third, drying, oven drying or ultraviolet drying are the most common methods to prevent grain and food from mildew; In addition, under the sealed condition, using quicklime, anhydrous calcium chloride, phosphorus pentoxide, potassium hydroxide (or sodium hydroxide) or silica gel as moisture absorbent can also achieve the purpose of long-term mildew prevention of food, medicine and equipment. Fourthly, it is an effective method to prevent mildew and rot for a long time to preserve food with high osmotic pressure through high osmotic pressure measures such as salt pickling and sugar stains. 5. Pickles with high acidity have a long history in China. It uses the anaerobic fermentation of lactic acid bacteria to make fresh vegetables produce a lot of lactic acid, thus achieving the purpose of inhibiting miscellaneous bacteria and preventing mildew. 6. Preserving foods with high alcohol content with white wine or yellow wine has a long tradition in China, such as drunken crabs, drunken bran, drunken bamboo shoots, yellow snails, etc., which are all very distinctive flavor foods. Seven, adding preservatives in some foods, condiments, beverages, fruit juices or industrial equipment, you can add a proper amount of preservatives or mildew inhibitors to achieve the purpose of mildew prevention, such as using malonic acid (0.32%) or oxalic acid (0.32%) as a bread preservative, using benzoic acid (0. 1%) as a soy sauce preservative, and using nipagin. That is to say, sorbic acid (0.2%) and dehydroacetic acid (6.5× 10-5) are used as cosmetics preservatives respectively, which can completely inhibit the growth and reproduction of moldy microorganisms, food, medicine, biological products and other moldy rot, preservatives and mildew inhibitors by using some physical and chemical factors.