Price of Panzhihua liquid nitrogen freezer/equipment for liquid nitrogen quick freezing and processing of crispy meat

Description :

　　The short residence time of food in freezing equipment is beneficial for improving equipment utilization and continuous production. Most food begins to freeze when the temperature drops to -1 ℃, and most ice crystals are formed between -1 ℃ and -5 ℃. This stage is called the high ice crystallization stage. Liquid quick freezing can greatly shorten the freezing time at this stage, allowing for faster removal of this heat, which is of great significance for improving the quality of frozen food.

　　Liquid quick freezing and preservation equipment for aquatic products: Fast freezing and freezing (only a few minutes to ten minutes), high efficiency, low operating costs, greatly reducing the time to market for products, and enterprises do not need to store large quantities of products.

　　Choosing the appropriate quick freezing equipment is something that every manufacturer, processor, and wholesaler must carefully consider! Why choose Chengdu Zhuoda Yuntong liquid nitrogen quick freezing machine to meet the needs of the times? The use of fluorocarbons, ammonia, and ethanol as refrigerants has shown their own shortcomings. Fluorocarbons are greenhouse gases that can damage the ozone layer; Ammonia gas has experienced a gas leak that has caused harm to people; Ethanol is slightly corrosive, and as a refrigerant, corrosion inhibitors need to be added, which has a certain impact on the quality of food freezing. Traditional freezing technology can no longer meet people's demand for food quality!

　　During the freezing process, the freezing time in the middle stage is short, which leads to high product quality. When most foods are cooled from -1 ℃ to -5 ℃, nearly 80% of their moisture can freeze into ice. This temperature range is called the "ice crystal formation zone", and quickly passing through this zone is the key to ensuring the quality of frozen products. Fast freezing requires food to pass through the ice crystal formation zone within 30 minutes, otherwise it is considered slow freezing.

　　The impact of freezing speed on products is manifested in the following aspects. When food is slowly frozen, due to the lower concentration of solution in the intercellular space compared to the intracellular space, ice crystals are first produced. As the freezing continues, the water in the cells continuously migrates and binds to these ice crystals, forming a distribution of larger and fewer ice crystals mainly existing in the intercellular space. This distribution is prone to an increase in water in the intercellular space, cell rupture, and thawing, causing phenomena such as softening of fluid and tissue, and deterioration of flavor.

　　When liquid nitrogen absorbs heat and undergoes a phase transition to a gaseous state, it needs to absorb 199.29 KJ/KG of latent heat of vaporization, and then the low-temperature gas rising from -196.5 ℃ to -10 ℃ needs to absorb 202 KJ/KG of heat. At this time, the temperature difference is as high as 200 ℃ or more. Strong heat exchange can freeze the frozen product in an instant, forming a hard shell on the surface, and the moisture inside the frozen product will not evaporate, resulting in a very low dry consumption rate of freezing, almost zero.

AfterSalesService :

• Liquid nitrogen quick freezing machine