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In the food industry, gases are used such as nitrogen for freezing and cooling of food, quality control, antioxidation, etc., taking an advantage of their characters (such as cryogenic temperature and inertness). |
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Freezing or cooling of meat, fish and shellfish, cooked food, etc.: liquid nitrogen, liquid-carbon-dioxide gas, and dry ice |
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Antioxidation of tea, coffee, wine, dried bonito shavings, and snacks: nitrogen |
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Beer and other carbonated drinks: carbon dioxide and nitrogen |
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Quality maintenance of confectionery and uncooked meat: Food preservation gas ALIGAL" (nitrogen, carbon dioxide, etc.), on-site supply "ALIGAL Flow" |
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Oxygen enrichment for fish farming: oxygen |
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Sterilization of food or equipment: ozone |
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