Cooling and Freezing
Cooling and freezing of baked goods after their manufacture is one of the most important process steps. With the help of liquid nitrogen and liquid carbon dioxide small ice crystals are formed, which preserve high product quality.
Although freezing is by far the best preservation method for food, improperly slow freezing or an unsteady temperature drop in the product can lead to formation of large ice crystals and damage to the cell walls e.g. for fruit. The food then loses a part of the cell liquid content during later defrosting and thus suffers loss in nutritional value, taste and consistency.
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.
- Higher product turnover through short freezing times
- High quality of frozen products
- No dehydration losses
- Fast operation through rapid cooling of plants
- Low investment costs
- Takes up little space
- High plant
- Low maintenance and repair costs (simple plant construction)
Messer, in co-operation with renowned hardware manufacturers, offers an extensive range of equipment for cryogenic freezing, such as tunnel freezers and spiral freezers as well as cabinet freezers. Moreover we are supporting our customers with respective trials.