Food & Drink Processing, Packing & Preservation
Nitrogen and gas dosing systems are designed to supply a precise amount of liquid nitrogen or mixed gases into a food packaging or drink filling process so as to prolong the shelf life of the product, maintain product taste and add extra rigidity to the product packing.
Pressurisation in Packing
An exact dose of nitrogen is introduced milliseconds before the seaming or capping process. The volumetric expansion of the vaporised nitrogen pushes oxygen out of the container which increases rigidity of the container. The key benefits are lighter weight packaging, increased packing rigidity, glass to plastic transition as well as eliminates package panelling, ease of labelling and oxygen reduction.
Preservation
An exact dose of nitrogen is introduced seconds before the seaming or capping process. The volumetric expansion of the vaporised nitrogen pushes out the oxygen in the product before capping. The key benefits are oxygen reduction in the finished product therefore extending shelf life.
Freezing
A dose of liquid nitrogen is introduced to the product to freeze the surface before it is transferred to a traditional freezing process. This application can also be used for point of consumption products such as ice cream, coffees and pop-corn. Key benefits include maintaining product integrity, aids in packaging and labelling, as well as enhancing texture and flavour.
Modified Atmosphere Package
Modified Atmosphere Packaging is a process used for changing the atmosphere inside packaging containing perishable foods such as beef, chicken, and fish.
The process is designed to increase the shelf life and freshness of the product by reducing the oxygen level inside the packaging as this can cause the growth of aerobic spoilage and other unwanted microorganisms.
We provide a range of solutions depending on the type of product being packaged, the production process and frequency, and the gas types, mix and dosage needed.
