What are the gas exposure requirements for food processing products?

In the process of food processing, the gas exposed to the product needs to meet a series of requirements to ensure the safety and quality of the food. Here are some of the main gas requirements:

purity requirements: The gas should be of high purity to avoid the introduction of impurities or contaminants. Especially for gases used for packaging or preservation, such as nitrogen, carbon dioxide, etc., purity requirements are particularly important.

Sterility requirements: Gases used in food processing should be sterile to prevent microbial contamination. This is usually achieved by filtration and sterilization processes.

Non-toxic: The gas that comes into contact with food must be non-toxic to ensure that it will not cause chemical contamination to the food.

Chemical stability: gas in contact with food, should maintain chemical stability, no adverse reactions with food ingredients.

Suitable oxygen content: For some foods, it is necessary to control the oxygen content in the package to prevent oxidative deterioration of the food. For example, the use of nitrogen or carbon dioxide instead of oxygen in the packaging can extend the shelf life of food products.

Compliance with regulatory requirements: The gas used should meet the requirements of relevant regulations and standards, such as the FDA (US Food and Drug Administration) or the corresponding regulatory agencies in other countries/regions.

Humidity control: For some foods, it is also necessary to control the humidity inside the package to prevent the food from getting wet or drying out. This may require the use of a gas with a specific humidity.

No peculiar smell and non-corrosive: The gas should have no peculiar smell, so as not to affect the flavor of the food, and it should also be non-corrosive to protect the packaging materials of the food.

In summary, the gases exposed to food processing products need to meet the requirements of purity, sterility, non-toxicity, chemical stability, appropriate oxygen content, compliance with regulations, humidity control, and no odor and non-corrosive. These requirements help ensure the safety and quality of food, extend the shelf life of food, and meet consumer needs and expectations.