Category Of Freezing Technology

High-pressure freezing technology

High-pressure freezing technology, HPF uses the change of pressure to control the phase change behavior of water in food. Under high-pressure conditions (200 ~ 400MPa), the food is cooled to a certain temperature. At this time, the water does not freeze, and then the pressure is quickly released. Small and uniform ice crystals are formed inside, and the volume of ice crystals will not expand, which can reduce the damage to the inside of food tissue and obtain frozen food that can maintain the original food quality.

Ice nucleation active bacteria freezing technology

Ice nucleation active bacteria freezing technology, the research field of biological ice nucleus is constantly expanding and deepening, has developed from ice nucleus bacteria to ice nucleus fungi, 11 species of ice nucleus fungi of 4 genera have been reported, except 3 species are lichen fungi In addition, the remaining eight species belong to Fusarium. The advantages of using ice-core bacteria-assisted freezing are: it can increase the freezing point of water in food materials, shorten the freezing time, and save energy; promote the growth of ice crystals and form larger-sized ice crystals, while reducing the cost of freezing operations, and making subsequent The separation of ice products from concentrated materials becomes easy; the entrainment loss of food materials on ice crystals is reduced, the purity of ice crystals is improved, and solids loss is reduced. The freezing technology of adding ice nucleus bacteria to food materials to be frozen has been applied in food freeze-drying and fruit juice freeze-concentration.