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Inertisation

Process description

During inerting, air and the oxygen it contains is displaced by an inert gas. Inert gases are gases which are very unreactive, such as, for example, nitrogen and carbon dioxide, as well as all noble gases. Many oils and fats, including butter and products containing fat such as nuts, tend to exhibit losses in quality through auto-oxidation when coming into contact with oxygen. Storing these products under an inert gas protects from losses in quality, increases oxidation stability and improves ageing resistance. 

Messer solution

Inerting with nitrogen to protect the product.

Advantages:

  • Protection from losses in quality
  • Longer shelf-life
  • Simple to install
  • Low investment costs

Messer has many years of know-how in the field of inerting and provides the gases required. Experienced application engineers advise on the selection of the appropriate inerting process and its integration into customer processes.