(Summary description)Food preservation nitrogen is an inert gas, which is neutral during its contact with food, so it has a wide range of applications in the field of food preservation. Food is easily oxidized in contact with air. The oxidation of food not only leads to a decrease in the taste of the food, but more importantly, it leads to the decay of the food. Effective anti-corrosion measures have always been the focus of the food industry. Nitrogen effectively reduces the dissolved oxygen (DO) in the production of beer, slows down the deterioration of beer, prolongs the storage period of beer, and does not destroy the aromatic substances in the beer, which greatly improves the quality of beer; in terms of food packaging Due to the stable nature of nitrogen, nitrogen is generally used to repel oxygen, thereby slowing down the oxidation and respiration of food. At the same time, nitrogen also has a certain inhibitory effect on bacterial growth. There is almost no water in dry foods (such as milk powder, coffee, pine nuts, peanuts, etc.), and general microorganisms cannot reproduce and grow. The shelf life of food depends only on the oxidation of food. Vacuum nitrogen filling method is used to reduce the oxygen content to 1%. , Can effectively inhibit the oxidation of food; and in the modified atmosphere packaging of slightly moist food (barbecue, snacks, etc.) and high-humidity food (fish, fruits and vegetables, etc.), while inhibiting food oxidation, it is also necessary to prevent food from becoming moldy. , CO2 suppression is generally used.

• Categories:Nitrogen knowledge
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• Time of issue:2018-11-05 19:21
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