Publish Time: 2022-04-07 Origin: Site
Among the many preservation methods, cryopreservation is the most widely used and the effect is very obvious. Among the numerous preservation methods, cryopreservation is the most widely used and the effect is also very significant. As one of the ultra-low temperature storage methods, liquid nitrogen quick freezing has long been adopted by food processing enterprises. Because it can achieve low-temperature overfrozen and deep freezing, it is also conducive to partial vitrification of frozen foods, allowing the food to return to its original freshness and original nutritional ingredients to the greatest extent, and the quality of quality frozen foods is greatly improved. Therefore, it shows unique vitality in the quick-freezing industry. Compared with other freezing methods, Guangzhou Supreme Liquid Nitrogen Quick-Free Machine has the following obvious advantages: Fast freezing speed (the freezing speed is about 30-40 times faster than the general freezing method): Using liquid nitrogen quick-frozen can quickly pass the maximum ice crystal generation area of 0~5℃. Guangzhou liquid nitrogen quick-freezing experts have made useful attempts in this regard.
Maintain food quality: Due to the short freezing time of liquid nitrogen, food frozen by liquid nitrogen can maintain the color, aroma, taste and nutritional value before processing to the greatest extent. Duan Zhenhua and others used liquid nitrogen to quickly freeze betel nuts. The results showed that the liquid nitrogen-treated betel nuts maintained a high chlorophyll content and had a good flavor.
Low substance consumption: The general freezing loss rate is 3%, while liquid nitrogen quick freezing can be reduced to 0.25~0.5%. The equipment and power costs are low, it is easy to realize mechanized and automated assembly lines, and improve productivity.
Currently, liquid nitrogen quick freezing mainly includes spray freezing, soak freezing and cold air freezing. Among them, spray freezing is the most widely used.