Revised Customer process blanketing in the Food & Beverages sector - Coffee

Blanketing of coffee

Protecting the flavour

PROCESS DESCRIPTION

During inerting, air and the oxygen it contains is displaced by an inert gas. Inert gases are gases which are very unreactive, such as, for example, nitrogen and carbon dioxide, as well as all noble gases. Many oils and fats, as well as plant products, tend to exhibit losses in quality through auto-oxidation when coming into contact with oxygen. Storing these products under an inert gas protects from losses in quality, increases oxidation stability and improves ageing resistance.  

Application technology blanketing in the Food & Beverages sector

Blanketing

Cover with a blanket of appropriate gases

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