In beer production, nitrogen effectively reduces dissolved oxygen (DO), slows down beer deterioration, extends its shelf life, and preserves aromatic substances without damage, greatly improving beer quality.
In food packaging, given nitrogen’s stable properties, it is commonly used to displace oxygen, thereby slowing food oxidation and respiration. Nitrogen also inhibits bacterial growth to a certain extent.
Dry foods (such as milk powder, coffee, pine nuts, peanuts, etc.) contain almost no moisture, so ordinary microorganisms cannot grow. Their shelf life depends solely on oxidation resistance. Using vacuum nitrogen filling to reduce oxygen content to below 1% can effectively inhibit food oxidation.
However, for modified-atmosphere packaging of slightly moist foods (roast meat, pastries, etc.) and high-moisture foods (fish, meat, fruits and vegetables, etc.), it is necessary to prevent mold growth in addition to oxidation. Therefore, CO₂ is generally used for this purpose.
The above is nitrogen-related knowledge provided by Suzhou Jiarui Gas System Co., Ltd., a manufacturer of PSA nitrogen generation units. We hope this information is helpful to you.
