The role of nitrogen in food: improving quality and extending shelf life

As people's attention to food quality and safety continues to increase, food processing technology is also constantly innovating. Among them, nitrogen, as an important food preservation and packaging technology, is gradually attracting people's attention and attention. In recent years, the role of nitrogen in food processing has attracted more and more widespread attention, and its advantages in improving food quality and extending the shelf life have gradually become more prominent.

 

 

The role of nitrogen in food processing is mainly reflected in the following aspects:

 

1. Extend the shelf life: Nitrogen is inert. During the food packaging process, by injecting pure nitrogen into the packaging container, the oxygen in the container can be eliminated, thereby effectively extending the shelf life of the food. Since oxygen is one of the main factors leading to food spoilage and deterioration, reducing the presence of oxygen can effectively inhibit the growth of microorganisms and the occurrence of oxidation reactions in food, delay the deterioration of food, and maintain its freshness and taste.

 

2. Improve quality: Nitrogen can help maintain the color, aroma, taste and nutritional content of food. During food processing, by injecting nitrogen into food packaging, oxidation reactions and changes in pigments in food can be effectively prevented, and the original color and appearance of food can be maintained. At the same time, nitrogen can also slow down the evaporation of aroma in food and maintain its original color. Fresh and fragrant taste; in addition, nitrogen can prevent vitamins and other nutrients in food from being oxidized and destroyed, thereby maintaining the nutritional value of food.

 

3. Prevent oxidation of food packaging: During food processing, nitrogen can also be used to protect packaging containers from oxidation. Because nitrogen is inert, it can effectively prevent oxidation of the inner wall of the packaging container, extend the service life of the packaging container, maintain its integrity and sealing, and further improve the preservation effect of food.

 

4. Avoid oxidation of oxygen in food: During food processing, nitrogen can also be used to avoid oxidation of oxygen in food. Oxygen is one of the main factors causing food deterioration. By injecting nitrogen into food packaging, the oxygen content in the packaging container can be effectively reduced, preventing oxygen from oxidatively damaging nutrients such as fats, proteins, and vitamins in food, and maintaining the quality of food. Nutritional value and taste.

 

In summary, nitrogen, as an important food preservation and packaging technology, plays an increasingly important role in food processing. By extending the shelf life of food and improving its quality and nutritional value, nitrogen brings more possibilities and opportunities to the food processing industry, providing people with safer, healthier and higher-quality food. With the continuous advancement and innovation of science and technology, it is believed that the role of nitrogen in food processing will be further developed and expanded, making greater contributions to the sustainable development of the food industry.