How Do Potato Chips Stay So Fresh In The Bag?

Chip bags have all that air in them for a valid reason — and it's not air, anyway, it's nitrogen gas. 

So what is this gas doing in your bag of crisps? First, the gas acts as a preservative so your chips are as crispy when you open the bag as the day they were packaged. Next, the gas also gives the chips a cushion. In what's known as slack fill, chips manufacturers intentionally inflate the package with nitrogen gas to protect it from damage in transit. Without the cushion of nitrogen gas, chips would likely wind up at their final destination as a bag of crumbs, because the chips inside the bag would break through being stacked in transit or packed onto a grocery store shelf. 

Nitrogen gas is piped into the chip bag before packaging. The gas displaces oxygen from the bag, which is then filled with chips and sealed. Without this step, chips would have a much shorter shelf life. Oxygen in the bag would cause the chips to stale and humidity found in air would lead to soggy crisps — no signature crunch.

While nitrogen gas does play an important role in keeping chips fresh and full-sized, there is a danger in using this gas. Not to the chips — since nitrogen lacks odor, color, and flavor—but to the employees in the processing plant. Nitrogen preserves the chips' texture because it displaces oxygen. If nitrogen leaks in the packaging facility, it will displace ambient oxygen — eventually causing levels to fall so low they threaten employee health. 

Workers become confused and dizzy when they breathe air that lacks sufficient oxygen. Oxygen-deficient air also causes respiratory problems and can lead to death via asphyxiation. 

The same properties that made nitrogen a good choice for preservation — lack of color, odor, and taste — mean employees cannot detect a leak until it is too late. 

Fortunately, there's a simple and reliable way to make sure food packaging facilities aren't leaking nitrogen: Using oxygen sensors to measure the amount of oxygen in the air. 

How an Oxygen Deficiency Monitor Protects Food Packaging Plant Workers

An oxygen monitor tracks oxygen levels in the facility, which should be stable as long as there is no gas leak. Since nitrogen gas displaces oxygen, oxygen levels will fall in the event that nitrogen starts to leak. When oxygen levels fall below safe thresholds — which are defined by OSHA as 19.5 percent — the oxygen monitor will sound an alarm. Employees will be able to leave the packaging floor and alert emergency personnel before the situation turns deadly. 

For peace of mind, employees can check the levels of ambient oxygen by looking at the face of the monitor. A silent monitor — with no loud alarms or flashing lights — indicates that all is well. Lights and loud noises mean staff should stop what they are doing and vacate immediately. 

To properly protect employees, one oxygen deficiency monitor should be installed in any room where nitrogen gas is used or stored. Facilities that use nitrogen generators to produce nitrogen on demand also need an oxygen sensor near the generator. 

PureAire's oxygen deficiency monitors are a cost-effective long-term solution to nitrogen leaks in food packaging plants. These monitors provide accurate readouts even when temperatures are as low as -40 Celsius, and operate reliably even in confined spaces, including freezers and basements. 

PureAire's monitors feature a zirconium sensor, which requires no maintenance and no calibration after installation. PureAire's O₂ monitors provide consistent readouts regardless of the weather or barometric pressure, which makes them reliable solutions for safety-minded employers. 

If you are looking for an oxygen monitor that is easy to use, accurate, and built to last, look to PureAire to provide solutions that protect your employees and deliver peace of mind. Browse products at www.pureairemonitoring.com.

The Benefits of Nitrogen and Carbon Dioxide for Food Processing

A blend of gases -- carbon dioxide, oxygen, and nitrogen -- help preserve packaged food by reducing the amount of oxygen inside the sealed package. Gas flushing or Modified Atmosphere Packaging, as the process is called, also reduces the amount of processing that food must undergo. This preserves the quality and nutrient content of meats, vegetables, and other foods.

Estimates suggest that 25-40 percent of fresh food does not reach consumers due to spoilage in transit. Modified Atmosphere Packaging enables fresh food to stay fresh by slowing down the food spoilage process, reduces food waste, and allows consumers to store purchased foods for longer. 

Without Modified Atmosphere Packaging, oxygen levels inside food packages would be 20.9 percent. By introducing nitrogen into the package, facilities strive to lower oxygen levels, sometimes as far as zero. With no oxygen inside the package, bacteria will be unable to grow and the food will not oxidize. Carbon dioxide also inhibits bacteria growth and lowers the pH of preserved food. Carbon monoxide is often used in meat packaging, as it can preserve the red color. Packing plants use either low-barrier, breathable film that allows fruits and vegetables to breathe, or high-barrier film that prevents gas inside packaged meat, fish, or cheese from seeping out. 

As oxygen is flushed out of the package, the blend of nitrogen and carbon dioxide or carbon monoxide is piped in and the package is sealed, trapping the inert gases inside.

While the process of Modified Atmosphere Packaging revolutionized food packing, it isn't without risk. Nitrogen gas, a critical component of the gas flushing blend, has the potential to create an oxygen deficient environment if a leak occurs. As nitrogen leaks, it physically displaces oxygen, often in a matter of minutes. As employees breathe air that does not have enough oxygen, they may become tired and confused or experience difficulty breathing. Within minutes, employees could die from asphyxiation as a result of breathing oxygen-deficient air. 

Since nitrogen gas has no color or odor, secondary measures must be used to detect a leak before staff experience life-threatening symptoms. One simple and cost-effective way to monitor the food packing facility for leaks is by using an oxygen monitor. 

How an Oxygen Monitor Protects Workers in Food Packing Plants

While it's critical to maintain the right blend of gas in packaged foods, it's also important to ensure that gas used in food packing equipment does not leak out of the machines. Gases used in food packing, including nitrogen, are colorless and odorless, so staff would be unable to detect a leak visually. By installing an oxygen monitor in the food packing facility, employers can detect leaks before workers' health is adversely affected. 

Since nitrogen gas depletes oxygen, it's easy to tell whether nitrogen is leaking by taking continual measures of oxygen. The secure, wall-mounted oxygen monitor checks the levels of oxygen in the room and remains silent as long as oxygen is above the minimum amount. 

The oxygen monitor will sound an alarm if oxygen falls to 19.5% or 18.0%. The 90 db alarm is designed to be heard over the sound of the equipment, and there's also a flashing light to warn employees of a drop in oxygen levels. Employees can then leave the room before the oxygen falls below the acceptable threshold and staff begin to experience health problems. 

In addition to using oxygen monitors on the food packing line, facilities should also use oxygen monitors wherever inert gases are stored. Oxygen deficiency monitors from PureAire are designed to last for a minimum of 10 years with no maintenance or annual calibration. The monitors feature a digital display that's easy to read, and do not drift as a result of barometric pressure. If you're looking for an oxygen monitor that's low maintenance, accurate, and easy to use, consider PureAire. Visit www.pureairemonitoring.com to learn more.