The application of nitrogen in the food industry

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2018-11-05

The application of nitrogen in the food industry

Food Preservation Nitrogen is an inert gas that is neutral in its contact with food, therefore it is widely used in the field of food preservation. Food in contact with air is easily oxidized. Oxidation of food not only leads to a decline in food taste, but more importantly, it leads to food spoilage. Effective preservation measures have always been a focus in the food industry. In beer production, nitrogen effectively reduces dissolved oxygen (DO), slows down beer deterioration, extends beer shelf life, and at the same time does not destroy the aromatic substances, greatly improving the quality of beer; in food packaging, due to the stable nature of nitrogen, nitrogen is generally used to displace oxygen, thereby slowing down the oxidation and respiration of food, and nitrogen also plays a certain inhibitory role on bacterial growth. In dry foods (such as milk powder, coffee, pine nuts, peanuts, etc.), there is almost no water inside, and generally microorganisms cannot reproduce and grow. The shelf life of food only depends on the oxidation of food. Using vacuum nitrogen filling to reduce the oxygen content to 1% can effectively inhibit the oxidation of food; while in the modified atmosphere packaging of slightly moist foods (roast meat, snacks, etc.) and high-moisture foods (fish, fruits and vegetables, etc.), while inhibiting food oxidation, it is also necessary to prevent food from molding, so CO2 is generally used for inhibition.

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Introduction to Food Industry Nitrogen Charging

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Physicochemical properties of oxygen (O2)

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