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:
- Improved product quality: lower weight loss, smaller ice crystals for a better aspect of the product after thawing;
- Processing flexibility: easy change of configurations during product changeover;
- 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.
From Manual Weighing to Intelligent Quality Control with METTLER TOLEDO's IND400
Why Today's Manufacturers Can't Afford to Weigh by Guesswork.
Blade innovation reduces the cost of slicing and dicing
Urschel's Little Gem Aspire Dicer is designed to reduce TCO for small food producers.
Hygienic Design in Practice: Supporting Modern Food Production
Frequent washdowns, aggressive cleaning agents, and strict food safety expectations place ongoing...
