The liquid nitrogen freezing is critical to food quality
Editor:adminClick：
Time:2023-01-31 13:26
The freezing speed of liquid nitrogen is very important to the quality of food. The faster the freezing speed, the less damage to the cells. For most foods, there is a dangerous temperature zone from -1°C to -5°C, which is also called the "ice crystal formation zone". After staying at this temperature for a long time, 80% of the water in the food cells will be lost. The longer the temperature is left, the more serious the cell membrane is destroyed, and the more nutrient loss of the food after thawing. Whether in the freezing or thawing process, the food can pass through the "ice crystal formation zone" within 30 minutes.
Freezing can reduce the reproduction speed of bacteria in food and make most bacteria "sleep", but it is not absolute. Some bacteria can still survive in ultra-low temperature environment, so food after refrigeration will deteriorate, which is why even Frozen food should also be marked with the expiration date. The shelf life is calculated after evaluating various indicators. These indicators include the speed of microbial reproduction in the food under low temperature conditions, and after leaving the factory, the taste and flavor of the food are getting worse over time, and the fat is Slow oxidation, vitamins are gradually decomposing.
Freezing can reduce the reproduction speed of bacteria in food and make most bacteria "sleep", but it is not absolute. Some bacteria can still survive in ultra-low temperature environment, so food after refrigeration will deteriorate, which is why even Frozen food should also be marked with the expiration date. The shelf life is calculated after evaluating various indicators. These indicators include the speed of microbial reproduction in the food under low temperature conditions, and after leaving the factory, the taste and flavor of the food are getting worse over time, and the fat is Slow oxidation, vitamins are gradually decomposing.
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