Argon keeps chips and lettuce crisp | Science News


Argon keeps chips and lettuce crisp

5:56pm, September 5, 2001

A method used to protect valuable treasures, such as the Declaration of Independence, now preserves everyday grocery items.

To guard food from oxygen-induced spoilage, producers often blow pure nitrogen into packages to replace air, which is about 21 percent oxygen and 78 percent nitrogen. Typically, it takes about eight volumes of nitrogen to blow just one volume of air out of a package, says Kevin C. Spencer, a consultant who advised the British grocery chain Safeway Stores. Even then, 5 to 6 percent of a package's gas remains oxygen, he says.

Spencer has developed a way to replace nitrogen in packaging machines with argon, a gas that museums use to seal in their treasures. Much heavier than nitrogen, argon "pours like water," says Spencer. It replaces air almost completely and requires only two volumes to remove one volume of air.

This article is available only to subscribing members. Join the Society today or Log in.

Get Science News headlines by e-mail.

More from Science News