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Freezing & Cooling - Fruits and Vegetables |
Fruit and vegetables are ideally suited to cryogenic freezing and cooling using liquid nitrogen and carbon dioxide. The main benefits of this tried-and-tested technology are:
- Fast in-line freezing and cooling, thus preserving flavor
- Formation of smaller ice crystals, resulting in less drip loss and higher quality of the frozen product
- Low investment costs
- Flexible design for multi-purpose deployment
- Low maintenance effort and downtime
At Linde, we have worked hard over the past few years to improve the efficiency and hygiene of our freezing equipment. We focus in particular on minimizing contamination risks and reducing operation and maintenance costs.
High-value produce such as raspberries and strawberries benefit greatly from cryogenic freezing and cooling. Rapid freezing means the fruit retains its texture, shape and flavor after defrosting. You can hardly tell the original and defrosted product apart. Generally speaking, high-volume, low-value fruit and vegetables do not benefit from cryogenic freezing and cooling.
Typical equipment used for this are tunnel freezers, cabinet freezers and immersion freezers.
Tunnel freezer
Cabinet freezer
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| Derrick Norvill |
| Telephone: | +44 1673 844378 |
| Fax: | +44 1673 844378 |
 Send message |
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