Food and beverage
2023-01-12 09:46:41
Numerous functions and key factors of nitrogen in the food and beverage industry: elimination of bacteria, beverage mixing/distribution, bottling, coffee processing/production and packaging, health care and beauty products, packaging, vertical filling machines, wine and beer production, processing/production/storage/packaging of beverages, snacks, milk powder, jam, juice, condiments
Bacteria, worms and insects are harmful to all kinds of food or drink, so it is necessary to remove them to avoid deterioration and infection - use nitrogen instead of oxygen. No bacteria means no mildew. Therefore, it can meet the basic requirements of food and beverage hygiene level and food level.
Nitrogen is an inert gas used in food and beverage processing to prevent oxidation, destruction or deterioration and pollution, thus protecting and maintaining the original quality, taste and flavor. For the processing and storage of raw materials, nitrogen also has the same effect.
In order to obtain better taste and taste, nitrogen is also used as an additive in certain foods or beverages (such as soda and beer). In the processing of various foods and beverages, more and more nitrogen can play this role.
Within a certain range, nitrogen is mainly used in packaging, bottling and storage to replace and isolate oxygen, thus extending the storage time of food and beverages. In this case, nitrogen consumption is also high.
Sometimes the transportation of bulk raw materials and finished products also requires nitrogen.
In recent years, in the above applications, the required nitrogen purity has increased from 95% to 99.9% or even higher, one of the reasons is that manufacturers pay more attention to quality, and it also helps to extend the shelf life to avoid food safety accidents affecting their production. On the other hand, the development of new technologies, "new" food and beverages also requires higher purity nitrogen.
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