The Food Preservation Function Of Nitrogen

Nitrogen is an inert gas, which is neutral during its contact with food, so it is widely used in the field of food preservation.
Food is easily oxidized when in contact with air. Oxidation of food not only leads to the decline of food taste, more importantly, it can lead to food rot. Effective anti-corrosion measures have always been the focus of the food industry.
Nitrogen effectively reduces dissolved oxygen (DO) in the production of beer, slows down the deterioration of beer, prolongs the storage period of beer, and does not destroy the aromatic substances in the beer, which greatly improves the quality of beer; in food packaging , due to the stable nature of nitrogen, nitrogen is generally used to repel oxygen, thereby slowing down the oxidation and respiration of food, and nitrogen also has a certain inhibitory effect on bacterial growth.
There is almost no moisture inside dry food (such as milk powder, coffee, pine cones, peanuts, etc.), and general microorganisms cannot reproduce and grow. The shelf life of food only depends on the oxidation of food. Vacuum nitrogen filling method is used to reduce the oxygen content to 1%. , can effectively inhibit the oxidation of food; and in the modified atmosphere packaging of slightly humid food (barbecue, snacks, etc.) , generally using CO2 to suppress.