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Liquid nitrogen frozen food

Editor:adminClick: Time:2019-08-21 09:24
Liquid nitrogen frozen food
 
Liquid nitrogen, natural food refrigerant, as an ideal refrigerant, has been applied in food industry. Especially in the application of quick-freezing food, it has made great progress in the world, and has been praised as one of the most outstanding achievements of the food industry in the 20th century by foreign countries.
 
As we all know, nitrogen accounts for 78.12% of the total atmosphere (volume fraction), which is the main component of air. At standard atmospheric pressure, when cooled to - 195.8 C, it becomes a colorless liquid, and when cooled to - 209.8 C, liquid nitrogen becomes a snow-like solid. Nitrogen is not active chemically and it is difficult to react with other substances at room temperature.
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1. Fast freezing speed (about 30-40 times faster than the general freezing method): Using liquid nitrogen quick freezing, food can quickly pass through the maximum ice crystal growth zone of 0-5 C. The ice crystals in food are fine and uniform. After thawing, the food quality is high, and the liquid nitrogen can contact closely with all parts of food with irregular shape, so as to prevent heat transfer. The force is reduced to a minimum.
 
2. Maintain food quality: Because of the short time of liquid nitrogen quick-freezing, the color, aroma, taste and nutritional value of food before processing can be maintained to the greatest extent by liquid nitrogen quick-freezing. Liquid nitrogen is non-toxic and inert to food ingredients. Moreover, because it replaces air from food, it can minimize oxidation changes during freezing and packaging.
 
3. Material dry consumption is low: the loss rate of general freezing is 3-6%, while liquid nitrogen quick freezing can reduce to 0.25-0.5%.
 
With people's increasing demand for food, natural, nutritional, functional and safe food has become the dominant, liquid nitrogen technology as a part of the family of low-temperature technology in food, will gradually replace the traditional processing.
 
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