Freeze and chill foodstuffs with cryogenics

With globalisation and changing consumer habits, many food processors continue to be focused on innovation and on keeping their costs under tight control in order to minimise the impact of higher prices for raw materials, fuel and consumables, on their profit margins.

Processes involving cryogenic refrigeration, ie, using liquid nitrogen or liquid carbon dioxide to cool and freeze, continue to play a vital role in food manufacturing since cryogenics can deliver outstanding results, addressing many food safety and spoilage concerns for various types of food products.

Cryogenic freezing has three main advantages over mechanical freezing:

1. Improved product quality: lower weight loss, smaller ice crystals for a better aspect of the product after thawing;
2. Processing flexibility: easy change of configurations during product changeover;
3. Lower capital investment: typically renting the equipment, easy to scale up or down.

Video: Mechanical vs Cryogenic freezing and chilling of food products

For more information, visit https://industry.airliquide.com.au/air-liquide-cryogenics-offers-alternative-freezing-solutions.