Applications of liquid nitrogen equipment

Liquid nitrogen machine equipmentThe purpose of a freezer is to quickly freeze food; secondly, quick-frozen food is to lower the temperature of the food to a certain temperature below its freezing point, so that all or most of the water contained in it forms reasonable tiny ice crystals as the internal heat of the food dissipates, reducing the liquid water necessary for the biological activity of microorganisms and the biochemical changes of food nutrients, and maximizing the preservation of the original natural quality of the food. Afterwards, we all know that the faster the freezing speed, the less damage and impact on the food. Conversely, the longer the quick-freezing time, the greater the destruction of food cells, seriously affecting the original flavor and taste of the food. The internal water and juice will not be lost, and bacteria and microorganisms will basically not breed at low temperatures, ensuring the quality and safety of quick-frozen food.

Liquid nitrogen machine equipmentEquipment that uses liquid nitrogen as a refrigerant to quickly freeze food at ultra-low temperatures is called a "liquid nitrogen freezer". The liquid nitrogen in liquid nitrogen equipment is the liquid state of nitrogen, and its evaporation temperature is -196℃. Nitrogen is present in the air we breathe all the time, and its content is much higher than that of oxygen. The nitrogen content in the air is 78% (oxygen is only 21%).

Therefore, liquid nitrogen comes from the air in our lives. Liquid nitrogen equipment freezers have several good environmentally friendly characteristics:

(1) Inert gas, does not react chemically with other substances, and has no corrosive effect;

(2) Non-toxic, colorless and odorless;

(3) Not easy to burn, not easy to explode;

(4) Will not destroy the ozone layer.

Liquid nitrogen machine equipmentIt has the following advantages:

1. Short freezing time, large output per unit time, high efficiency, suitable for continuous food processing.

2. Long preservation time, good food quality, low dry consumption, can well maintain the freshness of food;

3. Low energy consumption, low cooling loss, and low operating cost under the same output;

4. Low investment, saving more than 30% compared to traditional cold storage freezing;

5. Ultra-low temperature freezing, bacteria are generally killed or stop reproducing;

6. It has a high-temperature sterilization function, which is safer and more hygienic.