Advantages of nitrogen rapid freezing technology

2020-06-19 09:33:53

Advantages of nitrogen rapid freezing technology

    Liquid nitrogen is a colorless, odorless, non-corrosive liquid and gas. The temperature is -196℃ under normal pressure. The liquid nitrogen quick-freezer has been widely used in foreign food processing industry. The principle of refrigeration is to use the large amount of heat absorbed in the gasification process so that the temperature of the food in contact can be extremely reduced. Because the main raw material of this liquid nitrogen quick-freezing technology is air, there is no toxic substance in liquid nitrogen at all. After gasification, it is safe and environmentally friendly for frozen and cooled food, and it is also not healthy for operators. Will cause any impact, so far the global environmental protection and can maintain the quality of quick-frozen food technology.

    Compared with ordinary mechanical freezing equipment, liquid nitrogen freezing is better than ammonia machine or freon machine. Liquid nitrogen is one of the ultra-low temperature refrigerants on the earth, with a freezing rate in minutes and seconds. This rapid cooling method produces smaller ice crystals, which can reduce the damage to the cell structure of the product, thereby improving the quality of the product. And can reduce the dehydration of food and dry loss, improve the texture of frozen food, color and flavor greatly improve the product yield. Liquid nitrogen can complete ultra-low temperature freezing with less investment, and takes up little space in the plant.

    Liquid nitrogen quick-freezing technology can maintain better food original taste and texture. The temperature of liquid nitrogen reaches minus 196 degrees Celsius (-196 degrees Celsius). When it comes into contact with food, gasification can remove heat more quickly. The ultra-low temperature and high heat exchange rate enable true rapid freezing. Such quick freezing keeps the ice crystals produced very small and helps maintain the texture of the food. This also prevents the loss of moisture and almost achieves no loss; maintaining the original color, original taste and original quality of the food. The vaporized chilled nitrogen is uniformly controlled and directed to the front end of the freezer, realizing reverse heat exchange, thereby improving the utilization rate of nitrogen.

    Ordinary quick-freezing technology will result in the formation of large ice crystals in food due to the slow food freezing process. When the food is thawed, the cell tissue in the food will rupture and cause the loss of food juice. The loss of food juice will affect the color, taste and nutritional characteristics of thawed food. Nutrients and natural pigments will be lost with the loss of food juice. Especially for fruits and vegetables that are tired of food, the damage to the structure will lead to the degradation of the texture and taste of the food, and the structure becomes loose. Relevant research on the destructive test of the texture of the frozen process of frozen strawberry products shows that when the ultra-low temperature rapid freezing process is used, the strawberry maintains a higher compact texture.

    The food freezing process affects the color of thawed food in two ways. First of all, the natural pigments will also be lost when the food is thawed; secondly, due to the continuous formation of ice crystals during the freezing process of the food, the residual unfrozen food cell solute concentration increases, and the oxidation and natural enzyme browning of the natural pigments accelerate. The slower the food freezing process or the longer it takes to pass through the food freezing point, the more significant the effect on food color will be. The hamburger color test research on thawing after freezing shows the importance of the freezing rate of food and the advantages of rapid freezing: l The flow of food juice and natural pigments has been reduced. 2 The meat browning is reduced to a very low level: the ultra-low temperature-frozen burger with mechanical freezing process is closer to the original meat color than the pure mechanical color.

Nuoruida (Tianjin) science and Technology Co., Ltd. is committed to research, development, and sales of liquid nitrogen cryogenic equipment. Using European technology, we provide a variety of equipment. The main equipment is liquid nitrogen Cryogenic treatment equipment, cryogenic furnace, sub-zero processing equipment, low temperature cold assembly equipment, cryogenic freezing equipment, and so on.