Revised Application technology cooling and freezing in the Food & Beverages sector

Cooling and Freezing

Most food products are cooled or frozen during and after processing, whereas the use of cyogenic gases is a good solution due to their high cooling capacity.

GAS APPLICATION

A high freezing rate of more than 5 cm/h is achieved with liquid nitrogen (LN₂) or liquid carbon dioxide (LCO₂) as a freezing medium, so that the cell structure of the frozen food is preserved through the fine-crystalline freezing of the water portion. This means that after defrosting no losses in cell liquid content occur. A further advantage is the prevention of dehydration and thus undesirable weight loss during the freezing process through rapid freezing of the product surface.

Advantages:

Higher product turnover through short freezing times
High quality of frozen products
No dehydration losses
Fast operation
Low investment costs
Takes up little space
High plant
Low maintenance and repair costs (simple plant construction)

MESSER SOLUTION

Messer, in co-operation with renowned hardware manufacturers, offers an extensive range of freezers for cryogenic freezing, such as tunnel freezers and spiral freezers as well as cabinet freezers.

Revised Customer process cooling and freezing in the Food & Beverages sector - Bakery products