Through decanting and conveying processes, oxygen may have dissolved in a liquid. In order to remove this prior to further processing, inert gases such as nitrogen and carbon dioxide are used.
Drinks remain fresh longer when they do not come into contact with oxygen. In order to preserve freshness, taste, colour and consistency for as long as possible, the oxygen content in the head space atmosphere must be greatly reduced. Only in exceptional cases, e.g. during brewing or fermentation, are oxidation processes desired. Nitrogen (N2), carbon dioxide (CO2) and mixtures of both already protect drinks in the processing stage, i.e. during storage, mixing, conveying and filling. The oxygen already dissolved in the beverage must be removed before it can damage the product. This is made possible by flushing with an inert gas (also called "sparging"). An inert gas, e.g. nitrogen, is added to the beverage in the form of fine bubbles, thereby displacing the dissolved oxygen from the liquid.
- Longer shelf life
- Distinctive character remains intact
- Simple, cost-effective equipment
- Equipment has a dual function, used to remove oxygen and for carbonating
The supply of gas is particularly economical and environmentally friendly thanks to Messer's EcoVap process.
In beverage production gases are used for degassing, carbonisation and filling