Cryogenic Chilling Advice for Food Processing Focus of White Paper
The advantages of using cryogenic chilling solutions for food processing are the focus of a white paper from Linde LLC, Murray Hill, N.J. Chilling with food-grade cryogenic gases — either nitrogen (N2) or carbon dioxide (CO2), including CO2 snow — offers a alternative to mechanical chilling, dry ice or top-chilling methods. Cryogenic chilling systems can provide consistent, accurate temperature profiles and also save time, says the manufacturer.
“High-Efficiency Cryogenic Chilling for Food Processing” describes how cryogenic chilling systems perform and highlights both automated and batch chilling processes. In the paper, Linde asserts that for meat, poultry and seafood, cryogenic systems can consistently bring products to the desired equilibration temperature. Highly efficient CO2 snow generators and automated systems can be used to replace dry ice and other manual chilling methods. In baking and snack food applications, when used before or during mixing, cryogenic flour and dry-ingredient chilling systems can improve temperature control. Accurate, consistent temperatures provide repeatable batch-to-batch dough quality, reduce mixer cycle times and improve downstream handling and extrusion processes.
Cryogenic chilling solutions included in the paper include bottom-injection mixer chilling, sauce cooling and dry ingredient chilling. The solutions for chilling with CO2 snow for pellet replacement include combo bin chillers, box chilling systems and CO2 snow generators.
To request a copy, visit www.lindefood.com or call 800-755-9277.