Biting Cold – The benefits of using gases to freeze and chill food


As useful as we may find our household freezers or fridges, used on an industrial scale the mechanical systems just don’t compare to advanced cryogenic equipment on the market at present.

The efficiency of the food freezing or chilling process is crucial to food production levels, yield and quality; therefore food processors are continually on the look-out for new innovations to help them improve their processes.

Fast freezing and effective chilling using liquid nitrogen or liquid carbon dioxide has been widely used in the food industry since the 1960s.

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