in the food industryWhat are the advantages and disadvantages of liquid nitrogen machine quick freezing?

Liquid nitrogen is a low-temperature liquid. When we use it normally, we need to put liquid nitrogen into a low-temperature liquid nitrogen tank to store it. Using the characteristics of low temperature of liquid nitrogen, it is widely used in fish, shrimp, chicken, duck and fruit, etc. Vegetable freezing industry

The advantages of liquid nitrogen machine quick freezing:

1: The liquid nitrogen machine presents an inert state in the food, replacing the air overflowing in the food, thus reducing the oxidation of the food when it is frozen or stored with packaging.

2: The dry consumption of frozen food is relatively small. Generally, the dry consumption rate can reach 3%-6%, and the dry consumption rate of freezing with liquid nitrogen freezing device can reach 0.6%-1%, so it is suitable for some foods with high water content, such as bayberry, tomatoes, etc.

3: Liquid nitrogen can be in close contact with food with irregular shapes, and the heat transfer resistance is reduced to a lower level.

4: The quality of frozen food is relatively high, the liquid nitrogen is in direct contact with the food, the freezing speed is relatively fast, the temperature is lowered by 7-15K per minute, the food ice crystals are small and uniform, and the food quality after thawing is high.

5: Small footprint, low investment and high device efficiency.

Disadvantages of liquid nitrogen machine quick freezing:

1: The ability of low-temperature nitrogen to absorb a large amount of heat after the evaporation of liquid nitrogen, making full use of this part of the cooling capacity is the basis for improving the economy of liquid nitrogen refrigeration equipment. At present, the utilization rate is not high, and measures need to be strengthened.

2: The freezing speed is relatively fast, a large instantaneous temperature difference will be formed between the surface and the center of the food, and the expansion pressure will be relatively large, causing low temperature fracture and destroying the food structure.