Oils, sugar and spices [ Return towards Agri-food & Beverages ]
Air Liquide
Inerting / Deoxygenation
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.
Hydrogenation
Temperature control
Temperature is a key parameter: it is crucial to avoid any temperature rise during the products transformation to preserve their organoleptic and hygienic properties.
Waste Water Treatment
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