Low-temperature liquid nitrogen quick-freezing technology is the application of [ice crystallization theory], using liquid nitrogen ultra-low temperature -196 degrees, to make the frozen items pass through the largest ice crystal formation area in a very short time, so that the pressure inside and outside the food cells is relatively balanced, and the maximum degree It is a new food preservation technology that protects the cell tissue of frozen items, maintains cell activity, ensures the fresh quality of frozen items, and retains the original nutrients to the greatest extent.
Ice Maker Machine FAQs and Solutions : 1. Symptoms: Compressor works but does not make ice Causes: Leakage of refrigerant fluid or damaged solenoid valve and not closing tightly. Maintenance: After leak detection, add refrigerant or replace the solenoid valve.
In the culinary arts, the term IQF stands for "individually quick frozen." IQF foods are notable for the fact that each individual piece of food is frozen separately from all the others. For example, a bag of IQF peas doesn't simply contain a solid block of frozen peas; rather, each of the individually frozen peas is loose inside the bag, making them much easier to work with.
The development prospect of prepared food and the indispensable role of impact quick-freezers in the development of prepared food industryWith the arrival of market consumption upgrades, prepared food products, which were initially mainly for fast food chains, hotels,