Inerting / Deoxygenation [ Return towards Ice cream ]
The liquid and solid foodstuffs in contact with oxygen from the air may deteriorate them. The inerting and deoxygenating processes naturally and economically protect them against any alteration of their properties.
Air Liquide has developed technologies adapted to fruit juices, wines, oils, …
Two steps are closely involved:
- The deoxygenation step where the trapped air is removed
- The subsequent inerting protecting the liquids against the air oxydation.
Deoxygenation
The dissolved oxygen contained in food liquids (wine, beer, juices, oils…) can reduce the shelf life of the products, their organoleptic properties, and their nutritional value. To deoxygenate them we propose ALIGAL food grade gases range: nitrogen, CO2, argon, or mixes of them.
Inerting
To complete the deoxygenating, inerting prevents the products from reabsorbing oxygen and protects them:
- Tank storage inerting
- Liquid moving protection
- Modified Atmosphere Packaging process.
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