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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.
In the process applied heat can be well-compensated by introducing cryogenic gases.
Sparge the liquids with inert gases in order to prolonged shelf life of food product.
Temperature increases 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
Cryogenic gases help during the transport of food products to keep the cold chain