The form of nitrogen being used in the food industry is a product that has been around for a long time. This product is called “food grade nitrogen” or FGN. It has been around for decades, and it is widely used throughout the food industry to sterilize and preserve food.
It has a number of benefits:
- In many ways, it is safer than the atmosphere itself, as there are fewer preservatives permitted in foods compared with those used in the air.
- FGN can be sprayed directly onto surfaces without running into any environmental problems like pesticides or other chemicals, making it an ideal solution for industrial applications where air contamination poses a risk to health and safety issues.
- It can be applied using water-based sprays or using liquid nitrogen or dry ice spray to create aerosolized gas that can spread through the food and quickly penetrate all layers to kill harmful microorganisms and bacteria that may be present in it.
- It can also be pumped into a special container called an “airtight bag” where it will remain until the need arises…which happens more often than you might think!
- The bag will not require as much labor force as other forms of packaging, as this process does not require any assembly work at all (there is no glue involved). Such bags are especially useful for products that come in large volumes like fish fillets and meats because they are ready to use once completely filled with nitrogen gas (which always comes out of the device even when not needed).
2. What is a food-grade nitrogen generator?
In this post, I will discuss the features of food-grade nitrogen generators and why they are considered to be of a higher quality than the ones available on the market.
Nitrogen is used in food packaging as inert gas for the preservation of food products. It is also used to help shorten the shelf-life of food products by providing high-quality inert gas to keep them at a suitable temperature. Nitrogen has some advantages over oxygen, which can degrade food items if they are not kept at an appropriate temperature (between 20 °C and 40 °C). Nitrogen also contains no oxygen, which can cause bacterial growth if there are no proper controls such as proper ventilation.
Without getting into the details or making assumptions about how nitrogen processing works, it is clear that nitrogen came from a farm fertilizer source and later was chemically processed in a water-based solution for use in industrial settings. To this day this process remains largely unchanged, but there have been significant changes made since its initial inception. The main changes occurred during the first decades after World War II when it was discovered that nitrogen—at least under ideal conditions—can be used as a very effective preservative for meat or fish as well as other foods containing proteins (like fish fillets). This discovery led to new formulations that were better able to preserve these types of foods while still providing an inert gas to keep them properly cooled down once they have been packaged. This process is now known as "food grade" nitrogen (FGN), and it works by dissolving existing protein molecules in the water in which we package our products so that they can be preserved even when they have been exposed to air, dust, or other environmental stresses over time.
How does it work? When we package our products with nitrogen-based gases like oxygen or argon (which is commonly used), we typically use controlled fans that circulate through our packaging process so that each product would only come into contact with the ambient air for a few seconds before being packaged again using some form of heat transfer system (we prefer infrared heaters because there are usually no electrical wires involved). These systems do not allow us to store or display any information about our products since their main purpose is simply to transfer energy from one place (where we store our products) to another place (where we package them).