Coffee roasters, for example, rely on nitrogen for packing whole beans, ground coffee and espresso pods, to extend product shelf life and lower costs.

Fruit and vegetable suppliers use it to control the amount of oxygen in their storage containers, ripening can be controlled to a point where fruits and vegetables will mature and ripen at a perfectly controlled pace.

Alcoholic and non-alcoholic drinks and ingredients can suffer similar spoilage mechanisms to food, however one of the most significant threats to product quality is oxidisation which adversely affects product taste.

Beer and wine can absorb unwanted dissolved oxygen throughout the production process. In addition, oxygen can also reduce the effectiveness of natural or added vitamin C which may be used in fruit juices.

AirPro Nitrogen Generators provide an ideal, cost effective solution for all of the processes involved in both food and beverage production.

AirPro Nitrogen Generators have many advantages over traditional nitrogen supplies:

• Enhanced safety without the need to store or handle high pressure cylinders

• Reduced downtime owing to an on-demand supply

• Cost savings following payback of up to 90%

• Food grade nitrogen at consistent flow, pressure and purity

• Compact space saving design

• Flexible modular design

• Very low cost of ownership

• No need for expensive civil works prior to installation

• Proven reliability

• Operates from a standard factory compressor for even greater energy savings

Nitrogen Application’s in the Food & Beverage Industry

Blanketing (BLA)

Blanketing (liquid) food or beverages is done by putting a “blanket” of nitrogen over the product. The product is usually stored in a tank and the headspace of the tank is filled with nitrogen to displace atmospheric air and thus oxygen and water vapour to avoid oxidation.

Controlled Atmosphere Storage (CAS)

Controlled atmosphere storage can slow down the loss of quality after harvest. Controlled atmosphere storage is a well-known technique and important alternative to chemical preservatives and pesticides. It has great potential for reducing postharvest losses and for maintaining both nutritional and market value.

Filling (FIL)

Nitrogen (N2) has no oxidising properties and is often injected into the headspace of bottles of carbonated or still drinks immediately after filling and before the bottle is closed. This forces out the oxygen and the bottle can be sealed in an oxygen- free condition.

Purging (PUR)

Nitrogen purging is the replacement of an atmosphere of undesired composition in an enclosed space with another atmosphere of preferred composition. Purging is typically performed to avoid unwanted reactions between materials being handled and the atmosphere.

Dispensing (DIS)

Nitrogen is mostly used for beer dispensing. A mixture of nitrogen and CO2 is utilised to dispense many brands of draft beer. Too much CO2 can produce excessive foam (head) and create an undesirable after taste. Nitrogen dispensed beers are pushed with a different blends of nitrogen, with the balance of the gas being CO2. The beer pours into the glass with cascading foam that eventually settles into a rich creamy head with the texture of whipped cream. The foam is very persistent and may last for a half-hour or more.

Inerting (INE)

Inerting is the process where the product that stores the food is cleaned with nitrogen to get rid of all possible traces of other gasses that would react adversely with the food.

Modified Air Packaging (MAP)

Modified Atmosphere Packaging is a technique whereby a gas mixture is added between the product and package, which slows down degredation.