During the manufacturing process many food products are (pre-) cooked or fried. To extend the lifetime and efficiency of the oil used for frying it can be freed of oxygen through rinsing with nitrogen (sparging).
Dissolved oxygen can be removed from liquids by bringing into close contact with an oxygen-free atmosphere, which usually consists of nitrogen. The dissolved oxygen diffuses out of the liquid into the gas atmosphere until an equilibrium has been reached. The effectiveness of this oxygen depletion depends both on the closest possible contact between the liquid and the inert gas (size of the exchange surface), as well as on the contact time available for the gas exchange. So-called sparging is usually applied in a transfer line between the storage tank and the processing step. A good flushing system produces extremely small nitrogen bubbles. Rinsing with nitrogen removes dissolved oxygen from edible oils, baby food and a variety of beverages.
- Longer product shelf-life
- Cost savings