Nitrogen-filled packaging is rapidly replacing traditional vacuum packaging

Because nitrogen is inert at room temperature and is not easy to breed bacteria, it is widely used in the preservation and storage of beverages, fruits, vegetables, pastries, tea, Chinese herbs, pasta and other foods. Nitrogen can fully maintain the original color and flavor, and its storage quality is obviously better than mechanical refrigeration. So the food nitrogen machine is very good for nitrogen preservation.

The fresh-keeping function of nitrogen is manifested in the following aspects:

1. Food packaging

Nitrogen-filled packaging is rapidly replacing the traditional vacuum packaging, used in fried food, puffed food, baked food, fresh sliced agricultural products, special cheese and fresh meat packaging, nitrogen-filled packaging can better maintain the taste of food, taste and nutrition, its application field is quite wide.

The deterioration of food is mostly caused by oxidation reaction with the participation of oxygen. And promote the proliferation of microorganisms, bacteria and cause food spoilage. Nitrogen, as an asphyxiating inert gas, has an asphyxiating and inhibiting effect on bacterial multiplication in food. The purpose of using nitrogen is to drive away oxygen, slow down the oxidation and respiration of food, and the solubility of nitrogen in water and oil is small, the adsorption of nitrogen in food is relatively small, so nitrogen can be used as a good food preservation gas.

In addition, nitrogenous packaging can also play a good protective role for the shape of the internal food, which can prevent the crispy and fragile food from being squeezed and deformed, and can also avoid the pressure of the packaged food sticking together due to the imbalance of internal and external pressure, so that the texture becomes hard, and the irregular shape of the food can also maintain the appearance of the packaging body surface. Reduce the deterioration of food due to surface folding caused by packaging material damage.


2. Stir the drink

Oxygen dissolved in liquids and oils can cause drinks to precipitate, and the oxygen in these liquids can make them go bad and shorten their shelf life. Using a method called "agitating" (compressed gas stirring the liquid through a sprayer), the liquid is filled with gaseous nitrogen during the treatment process, which drives away oxygen to prevent oxidation, spoilage and fading of non-carbonated beverages (e.g., juice, tea, milk) and edible oils (peanut, olive, sunflower and canola oil).


3. Nitrogen puffing

Other types of food require the addition of gases to increase their volume. Using nitrogen to puff up food oils, mayonnaise, bottled margarine or peanut oil products can increase their volume and expansibility, thereby extending their life.