Application Of New Freezing Technology In Food

Envelop freezing method

The film-wrapped freezing method and CPF method have many advantages: the film formed when the food is frozen can suppress the expansion and deformation of the food; the cooling rate is limited, and the ice crystals formed are small, and large ice crystals will not be produced; prevent cell damage, and the product can be thawed naturally. The food texture is good and there is no aging phenomenon.

Ultrasonic freezing technology

The film wrap freeze method, UFT is to improve the freezing process of food by using the effect of ultrasound. Its advantages are that ultrasound can enhance heat transfer during freezing, promote ice crystallization in food freezing, and improve frozen food quality. Various effects caused by ultrasonic waves can make the boundary layer thinner, increase the contact area, and reduce heat transfer retardation, which is conducive to increasing the heat transfer rate. Studies that strengthen the heat transfer process show that ultrasound can promote the nucleation and suppression of ice crystals. Crystal growth.