Oxidation is a chemical reaction, in which atmospheric oxygen in the air surrounding food and drinks attacks the product. This can happen at or below ambient temperatures (i.e. during normal storage of beverages, oils, fruit & vegetables or finished food products). It can also occur at elevated temperatures, such as during processing or deep-fat frying.
We deliver food-grade nitrogen and other inert gases that prevent or minimize the effects of oxidation. For example, nitrogen is used to keep the oxygen levels in and around the product low. An inert atmosphere stabilizes the product and increases its shelf life.
Purging is one of the three main inerting applications improving product quality and longevity.
Through purging, a gas such as nitrogen, carbon dioxide or argon is added to or bubbled through a food or beverage. This displaces atmospheric gases, replacing them with an inert atmosphere. Undesirable substances are eliminated, inhibiting and reducing unwanted chemical reactions with oxygen. As a result, food quality is preserved.
