Oksygenfrie

Oksygenfrie is a term used in Norwegian to describe environments, materials, or processes in which oxygen has been removed or reduced to very low levels to prevent oxidation, spoilage, or combustion. In practice, a oksygenfrie state is achieved by replacing the air with an inert gas such as nitrogen or argon, evacuating air, or sealing containers to limit air ingress. The exact threshold varies by context, but the aim is to minimize reactive oxygen.

Methods to maintain oksygenfrie conditions include purging with inert gas, sealing in gas-tight containers, evacuation under vacuum, and adding oxygen scavengers. Equipment ranges from glove boxes and anaerobic chambers to vacuum ovens and specialized packaging machines. In many laboratories and industries, continuous oxygen monitoring ensures that levels stay within specified limits.

Applications span food packaging (extended shelf life), pharmaceuticals and biotechnology (preservation of sensitive compounds), chemical synthesis and materials science (prevention of oxidation during reactions and storage), and electronics manufacturing (reducing corrosion). The concept also underpins studies of anaerobic organisms, which require oxygen-free environments.

Safety considerations include the risk of asphyxiation in oxygen-depleted spaces; proper ventilation, monitoring, and training are essential. The term oksygenfrie reflects Norwegian usage, but the underlying idea—reducing oxygen to prevent oxidation—appears in many languages and industries.