![As well as supplying gases, BOC food technologists work closely with their customers to improve methods of packaging and preservation. Here food products are laid out at the front-end of a freezing tunnel prior to being frozen with BOC liquid nitrogen.](/et/images/20131212_18984_289x160_13708_tcm607-112641.jpg)
![As well as supplying gases, BOC food technologists work closely with their customers to improve methods of packaging and preservation. Here food products are laid out at the front-end of a freezing tunnel prior to being frozen with BOC liquid nitrogen.](/et/images/20131212_18984_289x160_13708_tcm607-112641.jpg)
Jahutamis- ja külmutamisprotsessidel kasutatakse veeldatud lämmastiku madalat temperatuuri ( -195,8°C) toiduainete kiireks jahutamiseks ja külmutamiseks.
Toiduainete pakendamisel kasutatakse gaasilist lämmastikku hapniku pakkekeskkonnast väljutamiseks, minimeerides seeläbi mikroorganismide kasvutingimusi ning rasva oksüdeerumist ehk rääsumist.
Veinide, mahlade ja õlide villimisel ja hoiustamisel kasutatakse lämmastikku inertgaasina oksüdatsiooni vältimiseks ja toodete säilivusaja pikendamiseks.