Key benefits of using technical gases in the coffee industry:
- extending the shelf life of products;
- preserving aroma and taste properties;
- safe packaging and transportation;
- optimizing production processes.
Using technical gases in coffee production
- Nitrogen (N₂) is used for inerting and packaging coffee: it displaces oxygen, prevents oxidation and extends the shelf life of beans and ground coffee.
- Carbon dioxide (CO₂) is used in the decaffeination of coffee beans, as well as as a cooling agent in the processing process.
- Carbon dioxide in the form of dry ice helps to preserve quality during transportation by maintaining the required temperature regime.
