Application Of Food Freezing Technology

Bio frozen protein technology

Biological frozen protein technology, BFPT is to directly add extracellular biological frozen protein to the food material. The activity of bacterial extracellular frozen protein is higher than that of the whole ice nucleus cells, and the ice crystals with an ordered fibrous flake structure can be obtained, which effectively improves the texture of frozen food and the freezing efficiency.

Instant freezing system

Instant freezing system, CAS freezing system is a combination of dynamic magnetic field and static magnetic field, which releases tiny energy from the wall surface, so that the water molecules in the food are in a small and uniform state, and then the food is immediately cooled from the supercooled state to -23 ° C is frozen below. Due to the maximum suppression of frozen crystal expansion, the cell tissue of the food will not be damaged. After thawing, the color, aroma, taste and freshness of the food when it is just made will be restored. maintain.

Freezing food under reduced pressure

Food vacuum storage is composed of vacuum cooling, low temperature storage and gas storage. It has the characteristics of low temperature and low oxygen, inhibits the growth and respiration of microorganisms, and reduces the impact (damage) of oxygen and carbon dioxide on food. Therefore, decompression frozen storage not only has the advantages of rapid freezing, extended storage time and improved storage quality, but also prolongs the shelf life of food.