Carbon dioxide is odorless and tasteless. These properties make it ideal for use in the food industry. For example as soda for beverages, for the manufacture of dry ice for cooling food and beverages and for food and pharmaceutical quality according to EIGA standard (European Industrial Gases Association) or Coca-Cola standard.
Liquid nitrogen (approx. -196 °C) and carbon dioxide (as dry ice snow approx. -78 °C) are versatile refrigerants and are characterized by their wide performance range. Due to their high cooling energy, they are indispensable especially in the food industry.
Odorless and tasteless carbon dioxide (CO
2) and nitrogen (N
2) are used in the food industry for preservation, cooling and freezing. In order to preserve the taste, appearance, ingredients and quality of foods, they are shock frozen using a special process with cryogenic nitrogen.
The cooling of food, using dry ice from CO
2, offers a considerable benefit over conventional cooling methods. Dry ice in the form of blocks or pellets evaporates completely residue-free and thus does not provide a breeding ground for bacteria. Especially in restaurants or catering dry ice is used to cool food and drinks.
Carbon dioxide is produced as raw gas during fermentation and fermentation processes. With the recovery plants of CRYOTEC Anlagenbau GmbH this raw gas can be collected, cleaned and liquefied.
carbon dioxide is used in the food and beverage industry. Carbonated beverages are more taste-intensive and have a longer shelf life because the carbon dioxide prevents the growth of microorganisms.
The recovery of CO
2 from fermentation processes is particularly suitable for the manufacture of food grade CO
2. Large breweries recover this CO
2 via conventional gas scrubber systems.
Today, many foods are packaged in a protective gas atmosphere. For food manufacturers, this is a way of making them more durable without changing their characteristics or taste.
Various mixtures of nitrogen, carbon dioxide and partly argon are used as protective gas.