Gases for Food and Beverages Industry

Food Grade Gases

Bulk Gases Nitrogen Oxygen Argon Hydrogen Carbon Dioxide Cylinder Gases Acetylene Argon Carbon Dioxide Helium Hydrogen Nitrogen Nitrous Oxide Oxygen Propane Musicool Other Products and Services Welding Gases Food Grade Gases Specialty Gases Dry Ice Medical Gases and Equipment On-site Generation System Process Plant and Equipment Supply Scheme MSDS	Food and Beverages Aneka Gas has pioneered the industrial gas business in Indonesia and has a track record of developing and introducing new technologies and applications. The application were developed at Aneka Gas' in house facilities or in cooperation with local universities. More than 30 years of development have resulted in numerous technologies for the food industry: preservation processes for storage or transportation, a variety of processing techniques, purification and conveying processes as well as disposal techniques. Aneka Gas provides you solutions to: - Optimize your processes, storage and logistic systems. - Improve the quality of your products. - Increase your productivity. - Reduce or dispose of in an environmentally friendly way, waste products from your production.

	Preservation Techniques in the Food Industry When discussing gas atmosphere, terms such as gas flush, gas packaging, modified atmosphere and gas shield are encountered, depending on the particular application. The process which has been in widespread use internationally involves the exclusion of atmospheric oxygen by an inert gas such as nitrogen and in some cases, carbon dioxide. This "inerting" or "inert gas atmosphere" has been used widely in both the processing and packaging stages of many foodstuffs. Some of the process involved are as follows:
	Purging Tanks or hoppers used for product storage or to feed a filling machine, can be completely purged by flushing with pure nitrogen. For effective results, the quantity of nitrogen required is usually around three times the volume of the vessels . Sparging This process removes dissolved oxygen in liquid such as fruit juices, wines, water, for beer manufacture, fats and oils. By lowering the dissolved oxygen level to below 1 ppm, extended storage and self-life can be obtained. In numerous foods, the rancidity in fats, the discoloration of pigments and the formation of off flavors can be slowed dramatically. Sparging can have twofold benefits of preserving the product and improving its appearance.
	Controlled Atmosphere Storage and Transportation When fruits and vegetables are stored at their optimum refrigerated temperature, their respiration rate is reduced and can last for 2-3 months, but by reducing the oxygen level inside storage warehouses with nitrogen, these same fruits can be stored for over a year. This same approach is used in land based warehouses and on board ships. The quality of freshness can be significantly prolonged by storage in refrigerated warehouses filled with a balanced atmosphere of nitrogen, oxygen and carbon dioxide. Constantly maintaining the optimum processing temperature is crucial for achieving long self-life with full flavor, fresh color and microbiological stability.

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