Food is different - everyone knows that food does not stay fresh forever. Many factors cause food spoilage. Oxygen in the air can cause a process of decay called oxidation. For example fats and oils in food can oxidise to make the food turn rancid. One of the main causes of the spoilage of food is the growth of microbes such as bacteria, yeasts and mould that are present all around us, even in and on our own bodies. These microbes feed and grow on the food product, causing it to go bad. The appearance of food can also change over time when exposed to air. Fresh meat turns brown after a while because of interactions between oxygen and pigments in the tissue.
Therefore,using Nitrogen gas to purge food packaging of oxygen is a safe practice widely used in the food industry. Another reason that nitrogen gas is often used for food packaging is to provide a pressurized atmosphere that prevents package collapse.
Nitrogen gas has long been used in the food packaging industry to help preserve the freshness, integrity, and quality of the delivered product. Food packaging types include: bags, bottles, cans, boxes, plastic, and cardboard containers.
Manufacturers often use nitrogen purging to displace oxygen from the package before sealing it closed. The presence of oxygen introduces moisture which can deteriorate the food quality. Using N2 gas in this way helps ensure that more delicate foods, such as chips and crackers, won’t get crushed in the bags where they’re stored.
How is the processing?
First, the food is added to an open package(such as Stand up pouch,Zipper pouch,3 side seal pouch,Back seal pouch). Next, get to the step that force the regular oxygen-rich air out of the bags and immediately fill them with nitrogen gas. Then, before the nitrogen has a chance to escape, heat sealing the bags tightly.
Click below video to learn more:
https://youtu.be/cZ2a8OTvays