The introduction of cryogenic gases in the early 1960’s as an alternative to improve freezing processes in the frozen industry was a major product quality and process improvement.
In food processing, cryogenics implies use of very low temperature materials for chilling and freezing.
This type of refrigeration differs from other procedure because it does not depend on external the low temperature production systems.
Cryogenic freezing with nitrogen is carried out by first passing the food through nitrogen vapor at about -50° C and then freezing the food by spraying the refrigerant directly onto the food.
Fish, meat, poultry, fruit, vegetables and bakery products can all be frozen in this way.
The extremely low temperature characteristics of cryogenic food provide the ultimate in chilling and freezing rates.
The physical properties of the cryogenic gases provided an important tool to help the food industry to improve the plant automation, versatility, efficiency and manufacturing cost.
Cryogenic Freezing of food
