MATHESON:  Provider of gas handling equipment for gas detection, purification, management and control, specialty gases, safe delivery sources, and portable gas solutions.
back to MATHESON Home Product Search On Line Account Access
  Safety Data Sheets
How To Buy
Contact Us
Online Store
Print Invoices and Proofs of Delivery
How To Read An Invoice
Industrial Gas Product Information
Industrial Packaged Gases
Bulk Gases
Welding and Cutting
Medical Gases
Laser Gases and Equipment
Food and Beverage
Residential & Commercial Propane
Wine Making
Craft Beer Making
Refining, Chemicals, Energy
Global Helium
Additional Information
Literature Center
Add your name to our email list
Food and Beverage

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. Contact us with any questions.

Shelf Life Extension

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.

Food Cryogenics

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.

Liquid Nitrogen vs. Carbon Dioxide

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

Mini Batch Freezer
Batch Freezer

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

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

Cryogenic vs. Mechanical Food Freezing
Some links on this page are PDFs and require Adobe Acrobat Reader to view.
Download Adobe Reader!

©2017 Matheson Tri-Gas® | Site Map | Terms of Use | Privacy Statement | Submit your comments