Inerting  [ Return towards  Applications  ]

• Inerting, deoxygenation & mixing of liquids

Liquids concerned are : wine, beer, fruit juices, oils and fats.
Oxygen dissolved in liquid foodstuffs can affect a product's shelf-life, its organoleptic properties and nutrition values. Gases used to deoxygenate and inert liquids are Aligal food grade gases including Nitrogen, CO2, Argon or mixtures of these.

» See our table Inerting, deoxygenation & mixing of liquids

Using pressure generated by the introduction of gases, it is also possible to properly mix liquids, without changing the organic properties of the final product (eg wine assembly)

• Inerting of solid products in silos

The industrial gases (N2, CO2) can be used for the storage of agricultural vegetable crops in several applications:

As curative treatment against insects (wheat, rice)
To extinguish fires in silos, due to poorly dried products (alfalfa, sugar beet granules, wheat, colza, ...) slowly degrading after abnormal increases in temperature at the beginning of fermentation
As anti-oxidation treatment for dehydrated alfalfa (animal feed) whose market value depends on its carotene level or for powdered products stored on a smaller scale (powdered milk, ...)
To counter microbial growth (damp corn)
The gases are intriduced directly into the silos.
In each case the process consists of purging very big volumes by a piston effect to limit gas consumption. Further continuous injection compensates for leaks and ensures the silos breathe (linked to temperature fluctuations).






• Blanketing during Packaging

Blanketing during packaging is an inerting technology whose objective is to reduce the headspace oxygen content in food containers to overcome phenomena such as oxydation or bacterial development. Each type of packaging uses a specific blanketing technique, with a specific gas consumption and efficiency.

> For more details see Modified Atmosphere Packaging