The Effects of Nitrogen on Food
Nitrogen, as a stable gas, is often used in food processing and storage because of its non-flammable, non-explosive, and non-reactive properties. And its main application occasion is in the new food preservation method. When food is packed with nitrogen, it preserves its freshness and nutritional content without compromising its taste and flavor, thereby extending shelf life and maintaining quality.
Carbon molecular sieve for nitrogen generator
Carbon molecular sieve is a new type of adsorbent developed in the 1970s. It is an excellent non-polar carbon material. Carbon molecular sieves (CMS) for nitrogen production are used to separate air and enrich nitrogen. Compared with the traditional cryogenic high-pressure nitrogen process, the low-pressure nitrogen process has the advantages of less investment cost, fast nitrogen production speed, and low nitrogen cost. Therefore, it is the preferred pressure swing adsorption (referred to as P.S.A) nitrogen-rich adsorbent for air separation in engineering circles. Carbon molecular sieve air separation nitrogen production is widely used in chemical industry, oil and gas industry, electronics industry, food industry, coal industry, pharmaceutical industry, cable industry, metal heat treatment, transportation and storage, etc.
