There are many applications in the Food and Beverage Industry involving the use of compressed gas. And ... it is highly likely that MATHESON personnel have had a hand in deploying and sustaining compressed gas solutions in applications like yours.

Gases are used for preservation, ripening, spoilage prevention, freezing, chilling, carbonation, and many more applications.

MATHESON can provide your gas requirements from conventional cylinders up to large bulk deliveries. Link to the information of interest to your needs. Contact us with any questions.

• Packaged Gases (in cylinders of various sizes and "small bulk" containers)
  
• Bulk Gases (in tonners, dewars, tube trailers, and other bulk containers) - including on-site production.

Modified Atmosphere Packaging (MAP) and Equilibrium Modified Atmosphere Packaging (EMAP) are two techniques used for prolonging the shelf-life of fresh or minimally processed foods. Both techniques involve a reduction of the presence of Oxygen, and an increase in the concentration of Nitrogen or Carbon Dioxide in the product package.

Both techniques reduce spoilage by reducing oxidation and the growth of anerobic organisms. In the case of fruits and vegetables, respiration and ethylene production are reduced as well.

In EMAP the permeability of the packaging film takes an active role in the establishment of gas equilibrium in the package, and is more widely used with fruits, vegetables, and other respiring products. Non-respiratory food products, such as meat, fish, and cheese, typically use less permeable films in an application of MAP.

MATHESON provides liquid nitrogen and liquid carbon dioxide suitable for freezing and chilling a variety of products including: Meat, Poultry, Seafood, Prepared Entrees, Bagels, Pizza and more.

Liquefied nitrogen and carbon dioxide are commonly used with stand-alone freezers and chillers, as well as larger scale tunnels and immersion freezers.

Refer to the data sheet below for the differences between liquid nitrogen and carbon dioxide.

Freezers for use with liquid nitrogen are described in the data sheets below.

Food freezing can be accomplished by either mechanical or cryogenic freezing.

Refer to the data sheet below for information on each method.