PSA Nitrogen Generator Foods Fats Oils Snacks

Onsite PSA Nitrogen Generator for foods fats oils snacks drinks beers wines fruits vegetables Production Processing Storage & Delivery

PSA Nitrogen Generator is a carbon molecular sieve as adsorbent, the use of pressurized adsorption, desorption of the principle of step-down adsorption of oxygen from the air, resulting in the separation of nitrogen equipment. Carbon molecular sieve of O2, N2 adsorption properties with the increase of adsorption pressure, make O2, N2 adsorption capacity also increases, and the adsorption of O2, the rate of increase to be larger. PSA cycle is short, O2, N2 adsorption far from equilibrium, so the O2, N2 diffusion rate difference that O2 adsorption capacity in a short time much higher than the adsorption of N2. PSA Nitrogen is the use of carbon molecular sieve adsorption characteristics, the use of pressurized adsorption, desorption decompression cycle, the compressed air alternately into the two adsorption towers (can also be used to complete a single adsorption tower) to achieve air separation, thereby producing a continuous the product of nitrogen.

How does N2 work in such industries - Preserving the quality of oils and fats by preventing oxidation

Oils and fats, and foods with a high oil or fat content, are susceptible to deterioration through oxidation. The objective here is to preserve quality by avoiding oxidation.

Oxidation refers to a chemical reaction where atmospheric oxygen attacks the fat acid chains of triglyceride molecules. The oxygen attack can take place at ambient temperatures or below (i.e. during normal storage of oils or finished food products). It can also occur at elevated temperatures, such as during processing or deep-fat frying.

In order to protect the oil and improve oil stability, oxygen should never come in contact with the product - at any stage of the production process. In line with the worldwide trend towards the replacement of harsh physical/chemical preservative methods with less severe alternatives, the food industry is increasingly relying on nitrogen to resolve the oxidation challenge.

Nitrogen is a chemical element. Because it is an inert gas, it does not interact directly with the product. It is used to displace atmospheric air (and thus oxygen) and water vapor to avoid oxidation. There are two main processes for replacing oxygen with nitrogen: sparging to remove the dissolved oxygen; and blanketing to assure the absence of oxygen in the headspaces.

Drawing on our deep understanding of both quality and safety requirements, we have developed a range of inerting and other solutions to stabilize oil and fat products at all processing stages.

Application highlights

• Purging & sparging with N₂ to remove dissolved oxygen

• Blanketing to remove oxygen in the headspace

• Nitrogen to prolong shelf life and increase stability by modifying physical properties.