Advantages of liquid nitrogen cabinet quick freezer

2020-08-12 17:00:13

　　Cabinet quick freezers usually require relatively large-scale refrigeration equipment. The cooling capacity of the equipment is directly proportional to the amount of quick freezing of the food and inversely proportional to the time of quick freezing. The quick-freezer is to quickly pass the food through the ice crystal forming area, and the core temperature reaches -18°C and it freezes quickly.

Food will undergo various changes during the freezing process, such as physical changes (volume, thermal conductivity, specific heat, dry consumption changes, etc.), chemical changes (protein denaturation, color change, etc.), cell tissue changes, and biological and microbial changes Wait. The characteristic of fast freezing food is to keep the original nutritional value, color and fragrance of the food to a large extent, that is to say, the cabinet type quick freezer guarantees the great reversibility of the above-mentioned changes in the food during the freezing process. The quick-frozen food has the following advantages:

　　 1. Avoid the formation of large ice crystals between cells;

　　2, reduce the water exudation in the cells, and less juice loss when thawing;

　　3. The contact time of concentrated solutes, food tissues, colloids and various components in cell tissues is significantly shortened, and the harm of concentration is reduced to a very low level;

　　4. Rapidly lower the food to below the temperature of microbial growth activity, which advantageously resists the growth of microbes and their biochemical reactions;

　　5. The food stays in the cold storage for a short time, which is beneficial to improve the utilization rate and continuous production efficiency of refrigeration equipment (cabinet freezer)