What are the factory quick freezing technologies? In the development of the food industry, quick freezing technology is very popular among factory enterprises. In this blog post, we will explore some common factory quick freezing technologies and their advantages.
Quick freezing is one of the most widely used quick freezing technologies in factories. In this method, a high-speed cold air flow circulates around the food. The cold air, which is usually at a temperature of -30°C to -40°C, quickly takes away the heat from the food, causing the internal moisture to freeze quickly.
The quick freezing process forms small ice crystals and has less impact on the cell structure of the food. This helps to maintain the texture, flavor and nutritional value of the product.
Depending on the production requirements, quick freezers can be designed in different configurations, such as tunnel quick freezers and spiral quick freezers.
Another type of factory quick freezing technologies is cryogenic freezing. In this method, extremely cold substances are used to freeze food. When in contact with food, it evaporates quickly, absorbs a lot of heat and causes the food to freeze almost instantly.
Cryogenic freezing is particularly suitable for delicate products such as fruits, vegetables and seafood. It can also be used for products that need to be frozen quickly to maintain their flavor and texture. However, cryogenic freezing can be more expensive than other freezing methods due to the cost of cryogenic materials.
Plate freezing is a technique that uses a refrigerant-cooled metal plate to freeze food. The food is placed between two or more plates, and the cold air from the plates is transferred to the food, freezing it. Plate freezers are often used for products that can be stacked or placed in trays, such as fish fillets, meat patties, and packaged foods. The freezing process is relatively fast, allowing the product to be evenly frozen.
Fluidized bed freezing is a technique that uses a cold air flow to suspend food in a fluidized state. By adjusting the air flow speed, the food particles are kept in a fluidized state, similar to boiling liquid. It is often used for small particle products such as peas, corn, and berries.
The main advantage of fluidized bed freezing is that it provides a very fast and efficient freezing process. The uniform air flow ensures that all parts of the product are evenly frozen, resulting in a high-quality frozen product. In addition, fluidized bed freezing can handle large quantities of products and is suitable for continuous operation.
So, What are the factory quick freezing technologies? In factories, various rapid freezing methods such as quick freezing, cryogenic freezing, plate freezing, and fluidized bed freezing are frequently utilized. These techniques each possess distinct benefits and are tailored to meet the specific needs of different food types and production specifications.
