High quality nitrogen for the food industry

Most food products start to deteriorate from the moment they are harvested or prepared for packaging. being under attack from a multitude of spoilage mechanisms. By flushing, storing and/or packing with nitrogen, oxygen that many of these micro-organisms need in order to survive and multiply, is removed and the spoilage process is significantly reduced.

Prepared salads and vegetables, fresh chilled ready meals,meat, poultry, fish, dairy produce (including cheese), breads, coffee as well as snack foods such as potato chips and nuts can all benefit from ‘modified atmosphere packaging‘ (or MAP as it is often referred to). By using nitrogen gas from a Parker generator, the product shelf life is increased and the appearance and quite often taste, is also improved.

In addition to MAP, nitrogen is also used for ‘controlled atmosphere storage‘ of fresh fruits and vegetables, sparing and blanketing food oils as well as bulk powders, cereals and liquid ingredients.


Parker nitrogen gas generators food applications

image012Controlled Atmosphere (CA) storage

Large gas tight temperature and oxygen controlled hulk stores are typically used for fruit. vegetables and salads.
Purging with nitrogen gas removes oxygen and CO, which will slow product deterioration from weeks to many months.
In addition to land based CA stores, marine units provide the same level of benefit on-board specially modified cargo holds within ships, allowing the most economical transportation of perishable foods from all areas of the world.

Nitrogen injectionimage013

Nitrogen gas is often used to create micro bubbles in products such as cream and certain desserts to increase bulk and improve tenure. Nitrogen is used in preference to air as it is less likely to be absorbed into the product, therefore maintaining the bulk for longer, and as it is inert, it is less likely to oxidized the product and affect the taste.


image014Aerosol propellant

Nitrogen gas is used as an inert propellant in aerosol dispensed products such as ‘squirt)’ creams, oils and cheeses



Nitrogen gas is passed throng)) liquids such as cooking oils to help reduce dissolved oxygen. Diffusers are used within the oil storage vessels to ensure small bubbles of nitrogen gas are produced to achieve the best results.

image017Insect and larvae reduction

Storage of produce such as cereals and grains can be purged and blanketed with nitrogen gas to eradicate insects or the development of their larvae. While the vast majority of these pests are totally harmless to consumers, minimisation of their presence is often desirable.

image018Pressure transfer

Nitrogen gas is used as an inert, non oxidizing motive force to convey powders and liquids where it is undesirable or not possible to employ traditional pumping methods.

Using nitrogen gas gives the additional benefit of fire and explosion suppression. often associated with powders, dust and flammable liquids.


MAP Gases

The main gases used are nitrogen (N2), oxygen (O2) and carbon dioxide (CO2). All three occur naturally in the air we breathe but by using then individually or combing then in the food packaging process .very beneficial results can be achieved


Silo and bulk storage blanketing

Providing an inert nitrogen gas ‘blanket’ at minimal overpressure, above food produce contained in bulk storage silos or vessels will help prevent oxidisation and contamination from possible external atmospheric sources.