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Differences between Liquid Nitrogen Flash Freezing and Conventional Freezing

• Classify：Industry news
• Release Time：2024-01-06 16:02:15
• Pv：3494

1. Freezing Time:

· Conventional Freezing: Freezing crab in a regular freezer may take several hours, or even up to a dozen hours, to reach the required food temperature for quality preservation.

· Liquid Nitrogen Flash Freezing: Flash freezing crab with liquid nitrogen can achieve the core temperature of seafood to -18 degrees Celsius within minutes, or even just a dozen minutes.

2. Shelf Life:

· Conventional Freezing: Standard freezer freezing can reach a refrigeration temperature of -18°C. Although it can preserve crab without spoilage for a certain period, typically three months, it may have a certain impact on the quality of the crab.

· Liquid Nitrogen Flash Freezing: Seafood flash-frozen with liquid nitrogen usually has a shelf life of around 18 months, with minimal impact on the taste and quality of the crab.

3. Texture and Taste:

· Conventional Freezing: Food items that have been frozen for an extended period in a regular freezer may experience moisture loss upon thawing, affecting the overall eating experience.

· Liquid Nitrogen Flash Freezing: Liquid nitrogen flash freezing allows for rapid freezing of food items, enabling water molecules within the cells to crystallize quickly, thus maintaining cell integrity. This helps preserve the same texture, taste, and nutritional value as when the food was fresh, achieving long-term freshness.

4. Cost Considerations:

· Conventional Freezing: Initial investment in fixed assets for conventional freezer freezing is relatively high, with lower operational costs. However, labor costs are higher, and there are additional expenses such as electricity.

· Liquid Nitrogen Flash Freezing: Liquid nitrogen flash freezing equipment has a smaller initial fixed capital investment, but variable costs can be higher, mainly depending on the quantity being flash-frozen. Labor costs are generally lower in this method.

In summary, liquid nitrogen flash freezing offers significant advantages in terms of speed, shelf life, and food quality preservation compared to conventional freezing methods. While it may involve different cost structures, the benefits in terms of efficiency and food quality make it a preferred choice in certain applications.

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