Quick-freeze process improves quality and texture of food products
WHAT IS CRYOGENIC FREEZING?
Cryogenic freezing of food products uses liquid nitrogen (LIN) at -196˚C. Conventional food freezing is a slow process which leads to the formation of large ice crystals that damage food cells. This results in the food (once thawed) losing flavour, colour and overall quality. Using a LIN freezing system –either a batch freezer or tunnel freezer – food is frozen much quicker therefore the large ice crystals do not form so the food structure is maintained. It is also cost effective as larger quantities can be frozen at one time.
THE BENEFIT TO YOU
- Improved quality (taste, colour and smell)
- Increased rate of production
- Maximise shelf life
- Smaller weight losses due to dehydration compared to conventional mechanical freezing
- Environmentally friendly
Gulf Cryo offers all required equipment needed for cryogenic freezing in addition to process optimisation and cryogenic food freezing trials. Email our dedicated applications engineers for more information direct at: firstname.lastname@example.org and click here to download our cryogenic food freezing and chilling brochure.