Have there any who can guide me to remove or reduce Nitrogen Content in Beverages Grade Carbon dioxide Production?
We are producing Beverages grade Carbon Dioxide Gas through Fermentation.
When we used corn and rice in fermentation process, Nitrogen Content in finished gas is within specification but when used with molasses, nitrogen content is higher than specification. In our production process, we used Activated Carbon and Molecular Sieve for removal of unwanted components.
Please kindly help me for removing or reducing in my product.