 |
Liquid nitrogen ,having no color, taste and scent, is very
low temp fluid(-196¡ÆC) under atmosperic
pressure
become quick freezing under the condition of no oxygen
spraying directly on freezing food
possible of quick freezing than any other cooling system
through direct contact cooling of liquid nitrogenand
food. |
|
By using inert nitrogen for refrigerant, food hygiene
is very safe.
Prevent food from acidification by freezing under the nitrogen
enviroment and preserve food the same way before
using quick freezing without being dry.
preserve the peculiar scent and color of food and taste
and nutrition and are the same as before
freezing
prevent degeneration of protein ,dryness changing starch
into beta
food is kept in hygienic condition by freezing very quickly
below critical temp of microbial propagation |
|
|
|
 |
|
classification of food
|
food name
|
required
time
|
LN2 rate
|
|
Fish and
processed food.
|
Shrimp
|
15~20
|
1.0
|
|
Crab
|
10~20
|
0.8
|
|
Sweet fish
|
10~20
|
0.8
|
|
Dried seaweed
|
15~30
|
1.0
|
|
Clam,Oyster
|
25~30
|
1.2
|
|
Fish paste
|
20~40
|
1.2
|
|
Fried food
|
10~15
|
0.8
|
|
Meat and
Processed food
|
Broiler
|
20~30
|
1.3
|
|
Steak
|
20~30
|
1.0
|
|
Hamburger
|
5~15
|
0.6
|
|
Sausage
|
20~30
|
1.0
|
|
Fruit and
Vegetables
|
Unripe peas
|
10
|
1.0
|
|
Asparagus
|
5
|
1.1
|
|
Mushroom
|
10~20
|
1.0
|
|
Carrot
|
5
|
1.0
|
|
Tangerine
|
30~40
|
1.5
|
|
Cakes
|
Tangerine
Juice can
|
30
|
0.3
|
|
Sponge cake
|
20
|
0.6
|
|
Soft cream
|
10
|
0.4
|
|
Ice cream
|
10
|
0.4
|
|
Rice cake
|
20
|
0.6
|
|
Bread
|
15
|
0.6
|
|
|
|
