Due to the short time of liquid nitrogen quick-freezing, the food which is quick-frozen by liquid nitrogen can keep the taste and nutritional value before processing to the greatest extent.
In the process of beer storage, neutral nitrogen can better maintain the physical and chemical indicators of beer than acidic carbon dioxide; using liquid nitrogen can reduce production costs by 30% compared to using carbon dioxide.
When carbon dioxide dissolves in water, it can improve the taste of beverages (such as sparkling water produced by sparkling water machines). Carbon dioxide can preserve food crops such as wheat and corn by killing insects, rodents and harmful fungi, extending shelf life and preventing mildew.
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