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1. The temperature of liquid nitrogen reaches -196 ° C. When it is also in contact with food, it can take away heat faster. This ultra-low temperature and high heat exchange rate enable true rapid freezing. This rapid freezing produces minimal ice crystals and also avoids the formation of large ice crystals between the cells.
2. Prevent the loss of water and achieve no loss; maintain the original color, original taste and quality of the food. Reduce intracellular moisture and external analysis, and the sap flow will be reduced during thawing.
3. The concentration of solutes and food tissues, colloids and various components inside the cell tissues is significantly reduced, and the harmfulness of concentration is reduced to a minimum.
4. The food is rapidly lowered below the temperature of microbial growth activity, which advantageously resists or kills the growth of microorganisms and their biochemical reactions.
5. Liquid quick-freezing and fresh-keeping equipment for aquatic products: fast freezing and quick-freezing (only takes a few minutes to ten minutes), high efficiency, low operating cost, greatly shortening the time to market, and enterprises do not need to store a large number of products.
6. Due to the use of ultra-low temperature freezing technology, the product can be completely effective in killing viruses and sterilizing when it is quickly frozen. The product can be directly frozen in a -25 ° C freezer after being frozen, and there is no need to worry about the bacteria breeding the food to destroy the food.
7.Simple operation greatly reduces labor and skill requirements for operators, saving cleaning time. Low maintenance costs.
8. The food stays in the freezing equipment for a short time, which is conducive to improving the utilization rate and continuous production of equipment. Most foods start to freeze when the temperature drops to -1 ° C, and most ice crystals form between -1 ° C and -5 ° C. This stage is called the highest ice crystal formation stage. Liquid quick freezing can greatly reduce the freezing time at this stage, and this part of the heat can be eliminated at the fastest speed, which is of great significance for improving the quality of quick frozen food.
We can design the size as your requirement.
Nuoruida (Tianjin) science and Technology Co., Ltd. is committed to research, development, and sales of liquid nitrogen cryogenic equipment. Using European and American technology, we provide a variety of equipment. The main equipment is liquid nitrogen equipment, cryogenic furnace, cryogenic processing equipment, low temperature assembly equipment, cryogenic assembly equipment, and so on.
Registration Date | 2020/03/31(Year/Month/Date) |
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Buyer / Seller in EC21 | Seller |
Business Type | Manufacturer |
Year established | 2002 |
Employees total | 51 - 100 |
Annual revenue | USD 500,001 - 1,000,000 |
Company | Nuoruida Tianjin Science and Technology Co.,Ltd. |
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Address | Jindi Enterprise HeadquartersTianjinTianjin300300China |
Phone | 86 - 173 - 20232176 |
Homepage | http://www.tjnuoruida.com |
Contact | Bonnie |