Liquid nitrogen (LIN) at -196oC is the core component in cryogenically freezing a wide range of edible products – ranging from fresh meat, fish and poultry – to dairy, fresh produce and ready meals.
Afrox applications engineer, Hendrik Pretorius, indicates that LIN is essential not only in maintaining quality, but also reducing product clumping and ice crystal formations.
“Through the cryogenic freezing process, products enter the freezer and are cooled using LIN circulated at high-speed by specialised fans to lock in the moisture and flavour. The LIN is then vaporised on the product to reduce its surface temperature and ensure fast freezing,” he states.
According to Pretorius, this process results in considerably lower cell deterioration, when compared to more traditional freezing methods, due to the formation of smaller ice crystals.
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