Dry Ice
Dry ice is used for multiple applications such as keeping samples ‘cool’ and at an appropriate temperature, shrink fitting of parts, presentation effect on dishes in restaurants & bars as well as in the use of cocktail making. Dry ice comes in two forms being pellets and slices/ blocks. Different applications require different shapes and forms of dry ice, hence having the pellets and slices/ blocks.
- Inerting & Blanketing
The use of Nitrogen is used in the process of blanketing, sparging and inerting which improve product quality and workplace safety.
Inerting- Displaces atmospheric gases with an inert atmosphere by involving the additional gas (nitrogen). Inerting prevents undesirable reactions by excluding moisture or oxygen.
Blanketing uses nitrogen gas while processing and storing which maintains an inert atmosphere. Blanketing maintains a continuous protective layer of gas on top of a work substance by the use of nitrogen which is safe and reliable on maintaining this layer of gas. High purity, dry and inert nitrogen replaces the humid air in the head space.
Blanketing uses nitrogen gas while processing and storing which maintains an inert atmosphere. Blanketing maintains a continuous protective layer of gas on top of a work substance by the use of nitrogen which is safe and reliable on maintaining this layer of gas. High purity, dry and inert nitrogen replaces the humid air in the head space.
- Sparging
Sparging is used by being dissolved in oil which extracts the oxygen or other gases that may be dissolved into it. This process offers to avoid introducing other substances into the liquid and offers excellent control. This method by using nitrogen enables it to be effective and fast which can be easily introduced into the processing procedures.
Sparging of food removes oxygen from the product and increases shelf life. Set up nitrogen gas and avoid or decrease the effects of oxidation (attacks of chemical reaction to products). By eliminating the oxygen in the food or drinks it will eliminate unwanted substances which can decrease unwanted chemical reactions with oxygen.
Sparging of food removes oxygen from the product and increases shelf life. Set up nitrogen gas and avoid or decrease the effects of oxidation (attacks of chemical reaction to products). By eliminating the oxygen in the food or drinks it will eliminate unwanted substances which can decrease unwanted chemical reactions with oxygen.