Food contains two kinds of water, one is free water, and the ice crystal production stage is 0-5 degrees. One is colloid-bound water, which is attached to the surface of food molecules. When the frozen product reaches -18 degrees, the crystallization rate is above 95%. Only when the food is frozen and fast-frozen at a thickness of 5--50 mm per hour, can the number of ice crystals produced during the freezing process be guaranteed to be basically the same. Only in this way can the ice crystals be smaller and the reversible freshness can be achieved. Sex. Of course, under such freezing, the activity and reproduction of microorganisms can also be suppressed, and the purpose of keeping fresh for long-term storage can be achieved.
Keep food high quality. Zhejiang Guanfeng Food Machinery Co., Ltd.'s IQF Freezing production line uses -196 ° C liquid nitrogen refrigerant. When it comes into contact with food, it will vaporize and remove heat faster. This ultra-low temperature and high heat exchange rate achieve true Quickly freeze. It is precisely because of this rapid freezing that the ice crystals produced are minimized, and help maintain the texture of the food, and prevent the loss of water, almost no loss is achieved, and the original color, original flavor and original quality of the food are maintained to the greatest extent.
Only-Bests
Thema drucken
15.01.2020 02:20
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