The application of oxygen in the food and beverage industry is quite important, mainly manifested in the following aspects

1. Food preservation: Oxygen is one of the main causes of food spoilage, but by controlling the concentration of oxygen, the shelf life of food can be extended. For example, in packaged food, reducing oxygen exposure can inhibit bacterial growth and food oxidation, thereby maintaining the freshness and taste of the food. Especially in the preservation process of perishable foods such as meat, fruits, and vegetables, the role of high-purity oxygen is particularly significant.

2. Beverage bubbles: During the beverage production process, oxygen (usually mixed with other gases such as carbon dioxide) can be used to create bubbles, increasing the taste and durability of the beverage. This technology makes beverage bubbles more delicate and long-lasting.

3 Food processing: In the food processing process, oxygen serves as a combustion aid gas, which can enhance flame combustion, improve heating efficiency and temperature. For example, in food processing such as bread baking, barbecue, and baking, the use of high-purity oxygen can improve the cooking effect and taste of food.

In addition, oxygen can also be used in combination with other gases such as nitrogen to further improve the quality of food and beverages. For example, nitrogen can eliminate air, create a hypoxic environment, inhibit the growth of bacteria and mold, extend the shelf life of food, and improve its edibility. Meanwhile, nitrogen can prevent the oxidation of fats, natural pigments, and micronutrients, maintain the original color, aroma, and improve food quality.

However, although oxygen has many applications in the food and beverage industry, its use must comply with strict safety regulations and standards to ensure product quality and safety.