Consumers clamor for high-quality packaged food and fresh fruit products, but the hazards of chemical preservatives warn against this trend. In this era of increasing environmental awareness, everyone hopes to benefit from the natural and chemically inert nitrogen gas. Nitrogen is a basic environmental substance, which is a chemically inert, colorless, and odorless gas, accounting for approximately 79% of the Earth's atmosphere. Gaseous nitrogen does not leave chemical residues when used to preserve food. Packaging: Nitrogen gas is used in the food industry to protect compounds that are susceptible to damage from oxygen and moisture in the atmosphere. Replacing oxygen and moisture in food packaging with nitrogen will reduce food spoilage and quality loss caused by air. The adverse effects of the atmosphere include the growth, oxidation, fading, and decay of mold and bacteria. Reducing air in food packaging can prolong the quality and freshness of packaged food, which is beneficial for both retailers and consumers. The use of reducing air instead of using chemical preservatives in food packaging has been proven to be another way to extend the lifespan of food. Almost every type of fast food packaging can use nitrogen gas, including fried potato chips, dried meat, fresh fruit slices, vegetables, nuts, biscuits, and cookies. The use of very dry nitrogen gas in food packaging is to solve the problem of moisture. Reducing the oxygen content can reduce the oxidation and fading of food. For example, odorous oils and coffee flavored spices can be damaged when exposed to the air. If covered with nitrogen gas, the quality of coffee will be protected without any loss of its basic characteristics as a beverage. People who bake coffee, especially those who taste and flavor coffee, are accepting the use of nitrogen gas to package and transport coffee powder and roasted beans. Edible oils and carbonate-free beverages can also benefit from nitrogen. In some bottles or containers, there is a "top space" between the liquid and the lid. In this small space, replacing air with nitrogen can extend the shelf life of the liquid by up to 500%. Beverage agitation: Oxygen dissolved in liquids and oils can cause them to precipitate. The oxygen in these liquids can deteriorate their taste and shorten their lifespan. In a method called "stirring" (the compressed gas stirs the liquid through a spray), gaseous nitrogen is introduced into the liquid during treatment. These nitrogen bubbles remove oxygen to prevent oxidation, corruption and fading of carbonate free drinks (fruit juice, tea and milk) and edible oils (peanuts, olives, sunflowers and rapeseed oil). Expanding with nitrogen: Other types of food require the addition of gas to increase their volume. Using nitrogen gas to "fluff" edible oil, mayonnaise, canned margarine, or peanut oil products can increase their volume and expansion force, thereby extending their lifespan.