What are the difficulties of mango preservation and liquid nitrogen quick-freezing machine? Difficulties of mango preservation

2020-07-21 16:22:41

1. Unable to control maturity

   To keep mangoes in circulation, it is ideal to pick them in a semi-ripe state. Harvesting starts before it is ripe, and when it is distributed to retail stores and restaurants, it is almost mature. If stored for more than one week, the surface will begin to spot and become soft and difficult to sell. Even if stored in cold storage, mangoes maintained at a low temperature of 7°C tend to turn black and their texture becomes watery. Especially in the summer during the abundance period, mangoes are very easy to mature and difficult to preserve, and circulation has become a problem that the industry has to face.

2. Freezing changes the taste

   If stored in a freezing method, it can maintain a fixed degree of ripeness without becoming soft or rotten. The epidermis can also suppress the appearance of black spots.

   However, there is a serious problem that the taste of mangoes will drop drastically after thawing. Because the ice crystals produced during the freezing process break the cell structure, causing water to flow out after thawing. The original taste cannot be maintained if the water is discharged, which will reduce the value of the mango. So, in what way can it be effectively preserved?

   Freezing with liquid nitrogen solves the problem of mango preservation.

What is a liquid nitrogen quick freezer?

   Simply put, the ultra-fast liquid nitrogen quick-freezer uses liquid nitrogen as a medium to quickly cool down, so that the center of the food can quickly reach -18°C and quickly pass through the ice crystal formation zone. In this way, the ice crystals inside the food can be effectively reduced, so that the cell tissue can be kept intact and not destroyed.

Problems solved by the introduction of liquid nitrogen quick freezing

   First of all, the extremely fast liquid nitrogen quick-freezer can solve the problem of poor taste and taste. Because in the cooling process, ice crystals will not damage the cell tissue and cause water to flow out, so the flavor will not be lost after thawing. Therefore, fully ripe fresh mangoes can be frozen and stored directly to extend the circulation time.

   In this way, the quality of fresh mangoes can be maintained. And because it can be stored in the warehouse together with the skins, and then moved to the general freezer after rapid freezing, it can solve the problem of processing manpower and lack of labor during the rich production period.

Nuoruida (Tianjin) science and Technology Co., Ltd. is committed to research, development, and sales of liquid nitrogen freezer. Using European technology, we provide a variety of equipment. The main equipment is liquid nitrogen cryogenic freezer, liquid nitrogen cabinet freezer, liquid nitrogen tunnel freezer,sub-zero processing equipment, cryogenic freezing equipment, and so on.