Principle and Advantages of Low-Temperature Liquid Freezing Technology

 

Low-temperature liquid freezing technology, also known as immersion freezing or liquid fresh-locking freezing, adopts food-grade low-temperature heat transfer liquid as the cooling medium, which is completely different from traditional air-blast freezing and liquid nitrogen freezing methods.

 

The special composite low-temperature refrigerant is kept at a constant temperature range of -30℃ to -60℃. Food products such as aquatic goods are fully immersed in the low-temperature liquid to realize all-round direct contact heat exchange. With an extremely fast cooling rate, products quickly pass through the maximum ice crystal formation zone of -1℃ to -5℃.

 

This rapid cooling mode forms tiny and uniform ice crystals inside the food, which effectively prevents cell walls from being punctured by large ice crystals, achieving cell-level fresh-locking freezing.

 

 

 

Rapid cooling inhibits microbial reproduction and enzyme activity to slow down food deterioration. Micro fine ice crystals will not damage food tissues and cell structures. After thawing, no water loss, no meat deterioration and dry texture occur. It perfectly retains the original flavor, color, nutrition and taste of seafood, meat and prepared food.

 

 

The thermal conductivity of liquid refrigerant is dozens of times higher than that of air. The overall freezing efficiency is far better than air cooling and plate freezing equipment. It supports mass and continuous production, greatly improving daily processing capacity and production efficiency for food factories.

 

 

The circulating usable cooling liquid replaces high-cost liquid nitrogen, cutting long-term consumption costs significantly. It avoids multiple hidden dangers of liquid nitrogen in storage, transportation and high-risk operation, with safer and more stable daily production.

 

 

Suitable for various raw materials, including fish, shrimp, shellfish and all kinds of aquatic products, meat, prepared dishes, fruits, vegetables and processed foods. Multiple equipment types such as tunnel type, lifting type and batch type can be customized to meet the production demands of small workshops and large-scale food processing production lines.

 

 

Immersion freezing effectively avoids air-drying, weight loss and surface cracking caused by air freezing. The low dry loss rate keeps the complete appearance of products, greatly improves commercial value and extends the shelf life of frozen products.

 

 

Adopts non-toxic, tasteless and food-grade safe refrigerant formula, which complies with food processing safety standards. The equipment features precise temperature control, high automation, simple operation and convenient daily maintenance for long-term stable operation.