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Rapid cooling with CO2 and nitrogen gas

Rapid cooling with CO2 and nitrogen gas

Cập nhật: 05-08-2021 03:15:33 | News | Lượt xem: 54

The use of CO2 or nitrogen gas to maintain an inert atmosphere over a liquid product. Or powder inside warehouses, tanks, silos, reactors, process equipment or ships. Inert gases CO2 and nitrogen will help prevent degradation and deterioration of products from moisture and oxygen. Control volatile gas emissions, and protect against explosions in warehouses and storage tanks. Rapid cooling

Food Freezing / Quick Cooling
The liquid, and solid (dry ice) forms of CO2 are used for cooling. And quick freezing of food products. CO2 is in liquid and solid form. When freezing food, a faster speed can be achieved. And the temperature is lower than that of electromechanical cooling systems such as common freezers and refrigerators. The use of lower CO2 injection system for quick freezing. Will lead to increased production efficiency, reduced loss of dehydrated food. Reduce harmful bacteria activity, increase shelf life, increase freezer efficiency. Rapid cooling

* Controlling the gas composition of food packaging space:
A technique used to preserve fresh fruits and vegetables. Or enhance the ripening process by changing the gas composition. In sealed packaging in which food products are stored. The atmosphere is closely monitored and precisely controlled. To maintain the desired gas ratio of oxygen, nitrogen, carbon dioxide, and ethylene. During the storage period depends on the characteristics of the product. Rapid cooling

* Seed sterilization:
The use of oxygen deficient air to kill 100% of all life stages (eggs, larvae, pupae, and adults) of agricultural commodities. Like rice, flour, cereals, and tobacco in containers and warehouses that have been contaminated with bacteria and insects. The space can be filled with 100% CO2 or Nitrogen gas for a minimum of 4 days. Rapid cooling

* Modify the gas composition in the packaging:
The use of pure gas or CO2 mixture gas to extend the shelf life of fresh food. And process raw materials by slowing down spoilage mechanisms. Like bacteria, mold, affect product quality. In the packaging the air is purged, or vacuum sealed. Then replace with a mixture of CO2 or pure CO2, and seal the container. The choice of gas mixture or pure CO2 gas depends on many characteristics of the food product. Common gases when packaging food products such as CO2 (carbon Dioxide), Nitrogen gas (Nitrogen). Nitrogen/Carbon Dioxide Gas Mixture, Nitrogen/Carbon Dioxide/Oxygen Mixture. Rapid cooling

* pH control:
Co2 (carbon dioxide) can be used to control the pH level of alkaline wastewater. Cooling water, drinking water, and industrial water treatment systems. Carbon dioxide is a mildly acidic gas that will lower the pH of alkaline wastewater without the need for chemical treatment. So it is safer than using strong acid chemicals such as hydrochloric acid or sulfuric acid. Quick cooling.

* Bottled / Fast Cooling
When injecting Co2 or Nitrogen gas reduces the concentration of dissolved gas (usually oxygen) in bottled liquid products. Removing and inhibiting the oxygen generated from the product will increase the service life and prevent oxidation. Discoloration, loss of product flavor, increased sensory properties of the product. Often used in bottling drinks, beer and wine. Quick cooling

Above are some applications of CO2 in food and beverage. Rapid cooling by CO2, Nitrogen is one of the most popular methods of food preservation.

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