Freezing technology application

Technical Application Editor 

Encapsulated Freezing Method

Capsule Packed Freezing (Capsule Packed Freezing), CPF method has many advantages: the film formed when the food is frozen can inhibit the expansion and deformation of the food; limit the cooling rate, the ice crystals formed are fine, and will not produce large ice crystals; prevent cell damage, The product can be thawed naturally for consumption; the texture of the food has a good taste without aging.

Ultrasonic freezing technology

Ulrasonic Frozen Technolo-gy (Ulrasonic Frozen Technolo-gy), UFT is the use of ultrasound to improve the food freezing process. The advantage is that ultrasound can enhance the heat transfer during the freezing process, promote ice crystallization in the food freezing process, and improve the quality of frozen foods. Various effects caused by ultrasound can make the boundary layer thinner, increase the contact area, and weaken the heat transfer resistance, which is beneficial to increase the heat transfer rate. Research on the enhancement of the heat transfer process shows that ultrasound can promote the nucleation and inhibition of ice crystallization Crystal growth.

High-pressure freezing technology

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

Ice Nucleation Active Bacteria Freezing Technology

Ice Nucleation Ac-tive Bacteria Freezing technology (IceNucleation Ac-tive Bacteria Freezing), the research field of biological ice nucleation is constantly expanding and deepening, and it has developed from ice nucleation bacteria to ice nucleation fungi. At present, 4 genera and 11 species of ice nucleation fungi have been reported. Except for 3 species of lichen fungi, the remaining 8 species belong to the genus Fusarium. The advantages of using ice nucleation bacteria to assist 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 to form larger-sized ice crystals, which reduces the cost of freezing operations while enabling subsequent The separation of ice products and concentrated materials becomes easier; the entrainment loss of food materials on ice crystals is reduced, the purity of ice crystals is improved, and the loss of solids is reduced. The freezing technology of adding ice nucleation bacteria to the food materials to be frozen has been applied in food freeze drying and juice freeze concentration.

Bio-freezing protein technology

Biological Frozen Protein Technology, BFPT is to directly add extracellular biological frozen protein to food materials. The activity of the bacterial extracellular frozen protein is higher than that of the entire ice nucleus cell, and ice crystals with an orderly fibrous flake structure can be obtained, which effectively improves the texture of frozen food and improves the freezing efficiency.

Instant freeze system

Instant freezing system (CellAliveSystem), CAS freezing system is a combination of a dynamic magnetic field and a static magnetic field, which releases tiny energy from the wall, 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 It is frozen below -23°C. Since the expansion of frozen crystals is suppressed to the greatest extent, the cell tissue of the food is not destroyed, and the color, aroma, taste and freshness of the food can be restored after thawing, and there is no loss of juice, and the taste and water retention are better. Keep.

Food decompression freezing

Food vacuum freezing (VacuumFrozen) food vacuum freezing preservation is composed of vacuum cooling, cryopreservation and gas storage. It has the characteristics of low temperature and low oxygen, inhibits the growth and respiration of microorganisms, and reduces the impact of oxygen and carbon dioxide on food ( Damage). Therefore, reduced-pressure freezing preservation not only has the advantages of rapid freezing, prolonged preservation time and improved storage quality, but also prolonged the shelf life of food.