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Preparation and Conservation

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FOODS PREPARED

For cold freezing or cooling the pre-prepared foods, cold tunnels are used with Liquid Nitrogen or Carbon Dioxide in order to increase the quality and the processing time.

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PACKAGING

By placing a drop of Liquid Nitrogen in the package immediately before receiving the product and being closed, atmospheric air purging and pressurizing occur, thus ensuring rigidity of the package and protection against oxidation.

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DRY ICE

Dry Ice provides the cold at -78 ° C, turning into gas without leaving solid or liquid waste. It respects the cold chain of fresh or frozen food products, allows transport at a controlled temperature, cooling of vintage, cryogenic cleaning and can be used for special effects.

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HYDROGENATION

Hydrogen helps convert liquid oils into plastic or semi-solid fats, enough to produce margarines, causing greater oxidation stability, improved taste and odor, and increased product life.

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OIL AND FAT

The quality of oils and fats - or food with a high content of oils and fats - depends on the control of oxidation to prevent deterioration of this type of products. Nitrogen is used to prevent oxidation.

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SPARGING

The process of deoxygenation consists in the placement of gaseous nitrogen, leading to the entrainment of dissolved oxygen in the oil, reducing the oxidative effect.

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TANK INERTIZATION

The air in the free space of the storage tanks is replaced by nitrogen gas, creating a protective atmosphere, thus prolonging the shelf life of the product that is in stock.

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