Linde LLC, the US branch of industrial gas conglomerate The Linde Group, has released a new informational white paper exploring the benefits of using advanced cryogenic freezing systems at food processing plants.
Entitled High-Efficiency Cryogenic Freezing for Food Processing, the paper highlights an overview of the corporation’s cryogenic technology and details its variety of solutions for efficient freezing.
The paper covers tunnel freezers, individually quick freezing (IQF) freezers, immersion freezers, spiral freezers, immersion spiral freezers, impingement freezers, pellet freezers and cryo-mechanical freezing systems.
Fast in-line freezing and cooling protects the product’s flavour profile, and with the formation of smaller ice crystals, there is less drip loss and a higher quality product
Linde’s technology leverages the extreme cold freezing power of food-grade carbon dioxide (CO2) and nitrogen (N2) to process meat, seafood, bakery items and other various individually quick frozen products.
The company cites reduced evaporation and dehydration losses on cooked poultry and red meat products, texture and freshness preservation in seafood and structure continuity in par-baked goods using its cryogenic freezing systems in the paper.
A press release affirmed, “Fast in-line freezing and cooling protects the product’s flavour profile, and with the formation of smaller ice crystals, there is less drip loss and a higher quality product.”