Tier One player, Linde LLC, has released a new informational white paper detailing the advantages of upgrading or switching to cryogenic chilling solutions for food processing.

Entitled, ‘High-Efficiency Cryogenic Chilling for Food Processing,’ the paper describes how cryogenic chilling systems, using either nitrogen (N2) or carbon dioxide (CO2), can positively assist in both automated and batch chilling processes for meats and baked goods, compared to traditional manual methods.

It outlines how cryogenic systems use efficient CO2 snow generators to replace manually-stocked dry ice and other physical chilling methods for chilling meat, poultry and seafood. 

Because of the improved process repeatability and temperature consistency, cryogenic chilling plays an important role in food safety by maintaining strict temperature controls and hygienic conditions

With regards to baking and snack foods, it highlights how cryogenic flour and dry-ingredient chilling systems can improve temperature control for higher quality and repeatability for consistent batches. It also argues that these systems can reduce mixer cycle times and improve downstream handling and extrusion processes.

Mark DiMaggio, Head of Food and Beverage at the US branch, implied, “Recent advances in cryogenic chilling systems provide numerous advantages including improved productivity and repeatable quality. Because of the improved process repeatability and temperature consistency, cryogenic chilling plays an important role in food safety by maintaining strict temperature controls and hygienic conditions.”

The cryogenic chilling solutions featured in the paper include bottom-injection mixer chilling, sauce cooling and dry ingredient chilling, with the solutions for chilling with CO2 snow for pellet replacement including combo bin chillers, box chilling systems and CO2 snow generators.