This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Freezing preserves raw or prepared foods to allow them to be stored for an extended period. Placing food in a frozen state slows decomposition by converting residual moisture to ice, inhibiting the growth of most bacterial species, and locking in important sensory attributes like taste, color and essential nutrients.
Cryogenic treatment with nitrogen at temperatures below -184°F (-120°C) creates conditions for the subsequent nucleation of very fine carbides in higher alloy steels. Material performance often can be further improved with even colder temperatures.
Airgas Inc., Radnor, Pa., discussed the efficiency of its FreezeRight™ IQF cryogenic freezer by processors of individually quick frozen (IQF) products at the Boston International Seafood Show.
Poultry processors looking for ways to improve productivity, increase product yield and lower costs while producing high-quality products can choose from multiple offerings.