Internet explorer not supported - Please switch to Edge, Firefox, Chrome, Opera or other browser and improve the safety of your navigation
When inert properties are important
Most food products are cooled or frozen during and after processing, whereas the use of cyogenic gases is a good solution due to their high cooling capacity.
Many products are blanketed with an inert gas atmosphere to be protected against environmental influences.
Temperature increase during mixing has to be compensated by appropriate cooling which is often done with cryogenic gases.
Longer shelf-life and an attractive product appearance through modified atmosphere packaging with gases
Carbon dioxide as well as nitrogen are used for spray drying processes.
Cryogenic gases help during the transport of food products to keep the cold chain.