Technical advantages of liquid nitrogen tunnel freezer
2021-01-20 12:13:03
Technical advantages of liquid nitrogen tunnel freezer
Tunnel-type 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 food and inversely proportional to the time of quick-freezing. The quick-freezer is to quickly pass food through its large ice crystal formation area, and quickly freeze when the center temperature reaches -18°C.
Food will undergo various changes during the freezing process, such as physical changes (volume, thermal conductivity, specific heat, dry consumption, 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. The fast-freezing 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 low level;
4. Rapidly reduce 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
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.