Application of gases

The use of gases in the food industry

Industrial gases have been used in the food industry for many years. Gases such as nitrogen and carbon dioxide have traditionally been used in almost every part of the food supply chain, from storage to packaging. Recently, the use of these gases is an important factor in maintaining the quality of food products.

We, the Parsiagaz team, help a wide range of customers with our expertise to increase productivity and improve performance and maintain high quality and safety in the food industry. Our products include food gases and gas mixtures that are specifically produced for most applications.

All Parsia Gas food grade gases meet the highest quality standards and comply with the standard legal regulations related to food.


One of the major challenges faced by food manufacturers is maintaining the freshness of products with a long shelf life. Failure to prevent food spoilage will result in reduced revenue due to lower purchase rates for damaged food.

Using nitrogen in food packaging is one of the most effective ways to reduce food spoilage and improve shelf life. This paper shows how food grade nitrogen gas can be used to increase productivity in the food and beverage processing industry.

The key food gases used in the food and beverage industry are carbon dioxide, nitrogen and oxygen.

Nitrogen gas is used in all kinds of systems and processes in food production and packaging industries. Often considered the industry standard for non-chemical preservation, nitrogen is an inexpensive and readily available option.

Food products are frozen by passing through the nitrogen channel. Nitrogen provides very fast freezing due to the large temperature difference. Refrigerant cooling is used in the refrigeration industry to freeze food.

Nitrogen gas with a high purity percentage has been used for many years in the supply chain of the food industry from storage to packaging.

To increase the shelf life of fresh produce, many producers choose to modify the packaging space to include higher levels of nitrogen. Because nitrogen is a safe and inert gas, nitrogen is therefore an excellent alternative to oxygen or supplemental gas in food packaging and production.

Increased nitrogen maintains freshness, protects nutrients and prevents aerobic microbial growth. The main challenge in changing the packaging space is that some food products require a small amount of oxygen to maintain their color and texture. For example, red meats take on an unpleasant color when deprived of oxygen. Food producers sometimes choose lower nitrogen purity to make their product more palatable to consumers.

In addition to meat and vegetables, nitrogen is also used with increased frequency in the coffee industry. For example, Guinness is known for its special foam produced by nitrogen gas. In addition, coffee brewed with nitrogen has become very popular. Beverage manufacturers that add nitrogen to their product must meet certain purity levels and ensure that the gas is free of contamination.

Since nitrogen is an important component in the preservation, transportation and quality control of fresh food and beverage products, it should be tested regularly. Decreasing levels of purity and pollutants such as gas, particles, water, oil and microorganisms are susceptible. Variables to consider include nitrogen cylinders and nitrogen generators, system structure, distribution piping, and the type of gas contact with the product.

Using nitrogen to change the atmosphere of packaged foods inhibits the growth of aerobic bacteria, but does not inhibit the growth of anaerobes. Anaerobes are microorganisms that can grow without oxygen. These microorganisms can be very dangerous and must be carefully guarded because they lead to recalls and consumer illnesses.

Since anaerobes do not need oxygen to grow, improper nitrogen systems can be prone to this type of contamination. Obligate anaerobes grow only in the absence of complete oxygen, while pseudoanaerobes can use oxygen but do not need it to grow. Invasive bacteria include listeria, E. coli, and botulism.

Read more: Gas chromatography is one of the most common analytical tools in laboratories

Oxygen in the food industry

In the food industry, oxygen is used to increase the shelf life of various foods and stabilize their quality. For example, oxygen is used as a protective gas for meat products, in this regard, the oxygen in the packaging helps to prevent the growth of anaerobic micro-organisms and helps to maintain the red and natural color of the meat for a long time.

Oxygen absorbers play an important role in removing dissolved oxygen, maintaining the color, texture and aroma of different food products and inhibiting food spoilage microbes.