Freezing and Chilling with Cryogenic Gases
Cryogenic technology is extremely popular for ready-made meals, pizzas, ethnic foods, battered and fried products as well as coated products. It is also especially useful for specialties such as formed and frozen sauces and soups, and in freezing ice cream novelties.
Many prepared food products, Individually Quick-Frozen (IQF) items in particular, need to be frozen quickly after cooking to maintain quality and reduce the risk of contamination. Other main benefits of this proven technology are:
- Fast in-line freezing and cooling preserve the product’s flavor profile
- Formation of smaller ice crystals, resulting in less drip loss and higher quality frozen product
- Low investment costs
- Flexible design for multi-purpose deployment
- Low maintenance effort and downtime
At Linde, we continually strive to improve the efficiency and hygiene of our cryogenic freezing solutions, which also include safety and process know-how. We focus in particular on minimizing contamination risks and reducing operation and maintenance costs. Linde provides equipment and service offerings to maximize yield, improve product quality, increase production capacities, decrease variability and extend shelf life.
Cryogenic Chilling Systems for Prepared Foods
In addition, cryogenic chilling is important for efficiently chilling many prepared foods and ingredients such as flour, dough, ground meat, protein blends and sauces. Popular automated solutions include: dry ingredient chilling systems for flour, sugar, etc.; bottom-injection chilling systems ideal for dough or meat mixers/blenders; and a variety of on-demand CO2 snow generation systems including those for chilling fresh foods in packing boxes.
MAPAX® Modified Atmosphere Packaging System for Prepared Foods
The MAPAX system is ideal for extending the shelf life and preserving the freshness of trayed, bagged and pouched prepared foods. This includes trayed protein products found in grocery stores, bagged or pouched fresh produce products such as mixed salads and canned, jarred and bagged snacks -- from nuts and potato chips to cheese puffs and pretzels.
MAP Package Leak-Detection System – NEW
For detecting leaks in modified atmosphere packages, the patented MAPAX® LD leak detection system tests MAP packages inline -- and can achieve 100 percent sampling at up to 120 packages per minute. Inline testing is a major advantage over other leak-detection methods such as needle- or immersion testing, which may rely on statistical sampling but typically check only a single package for each batch or test period.
ACCU-CHILL® Inline Sauce Cooling System – New
Rapidly cool sauces, gravies, marinades, fillings and syrups inline as they flow from the kettle to the next production step to dramatically improve production rates.
LIXSHOOTER® Bottom Injectors.
Unlike other cryogenic bottom-injection (BI) nozzles, new hygienic LIXSHOOTER® bottom injectors are designed to prevent food product from penetrating injector orifices. These self-sealing injectors mount flush with the internal surface of the kettle or mixer to significantly minimize areas that could harbor moisture or foodbourne pathogens
With a dual-cryogen option, the injectors can chill with either liquid nitrogen (LIN) or carbon dioxide (co2). The dual-cryogen option for LIXSHOOTER injectors makes it possible to switch between LIN and CO2 in a matter of minutes rather than hours or days, providing for production flexibility and higher reliability and higher reliability in cryogen supply.
The Linde Food Team custom engineers solutions matched to your requirements for optimal results. Request an in-plant assessment now.
CRYOLINE® PE Sauce Pellet Freezer
Quick-freeze signature sauces into IQF chips, cubes or other forms for use in ready meals, pastas, etc.
Find out more about how the Linde Food team can address your specific chilling and freezing challenges.