1. How fast is DJL liquid nitrogen freezing technology?
DJL reply: There will be differences according to the different
thickness and the packaging and different freezing temperature of
product, when extreme temperature is used, DJL liquid nitrogen fast
freezing speed can freeze naked frozen food with a thickness of 5CM
in 3 minutes at the fastest., However, it is more common to freeze
naked-food which up to 10CM thick within 10-30 minutes, usually
used temperature between -80℃ to -120℃, extreme use of liquid
nitrogen immersion, the temperature can reach -196℃.
2. What are the advantages of liquid nitrogen quick freezing
compared with the traditional freezers and iqf freezer?
DJL Reply: Before answering this question, it is necessary for us
to clarify the standard definition of quick freezing: quick
freezing of food is to place the pre-processed food into a
low-temperature device, pass through the largest ice crystal
formation zone within 30 minutes, and the central temperature drops
from 0℃ to Below -5℃, the diameter of the ice crystals formed is
less than 100μm, and the center temperature of the food after quick
freezing must reach the food freezing technology below -18℃. Due to
its fast speed, the cell integrity of liquid nitrogen quick-frozen
food was much higher than that of traditional freezing method, and
the cell damage rate was nearly 80% less than that of slow-freezing
food, so its taste, nutrition and color are much better than slow
freezing food, In terms of seafood, DJL liquid nitrogen
quick-freezing technology can be comparable to seafood in fresh
state after freezing and thawing. Therefore, liquid nitrogen
quick-freezing technology can better maintain the color, aroma,
flavor and taste of food, and its sales value will also be greatly
improved.
3. What is the dry consumption of liquid nitrogen quick freezing?
DJL reply: For seafood naked freezing with high water content,
after froze by DJL liquid nitrogen freezing technology, its dry
consumption is about 1‰ to 5‰, while the traditional freezing
method is generally within 3~5% . If the product with a relatively
high unit price, alarge part of the loss of economic value can be
avoided by dry consumption weight.
