Which two aspects may be negatively affected by the impurities eliminated by the Food Grade High Purity Nitrogen Generator?

In the complex process of food processing, packaging and storage, oxidation not only causes a large loss of nutrients in food, but also may produce oxidation products that are harmful to human health. Therefore, it is crucial to provide a low-oxygen or even oxygen-free storage environment for food. The Food Grade High Purity Nitrogen Generator is designed based on this demand. It uses advanced pressure swing adsorption (PSA) technology to efficiently separate nitrogen from the air, and the nitrogen is extremely pure and contains almost no impurities.
If nitrogen is mixed with impurities such as oxygen, moisture, and carbon dioxide, these impurities may react with the ingredients in the food and accelerate the oxidation process of the food. The presence of oxygen promotes the growth and reproduction of microorganisms, while moisture and carbon dioxide may cause mildew and rancidity of food. These chemical reactions and microbial activities not only cause food deterioration and shorten the shelf life, but may also produce harmful chemicals such as aldehydes and ketones, which seriously threaten the safety of food.
Especially in the food storage process, high-purity nitrogen can effectively reduce the oxygen concentration in the storage space and create an environment that is not conducive to the growth of microorganisms. If the nitrogen is impure, the growth of microorganisms may not be inhibited, resulting in accelerated food spoilage, odor, discoloration and other undesirable phenomena, further reducing the safety of food.
High-purity nitrogen plays an important role in the food processing process. It can not only maintain the original color, flavor and taste of the food, but also extend the shelf life of the food, bringing significant economic benefits to the food industry. For example, in baked goods, nitrogen can be used as an inert gas to prevent the food from reacting with oxygen in the air during baking, thereby maintaining the softness and taste of the food. If there are impurities in the nitrogen, these impurities may react with ingredients such as oil and sugar in the food, causing the food to darken in color and become harder in taste.
In meat products, nitrogen can be used as a filling gas to maintain the color and tenderness of the product. High-purity nitrogen can create a low-oxygen environment, inhibit fat oxidation and microbial growth, thereby extending the shelf life of meat. However, if the nitrogen is not pure, these impurities may accelerate the oxidation process of fat, causing the meat product to change color, taste or even produce off-flavors.