Small liquid nitrogen freezer sea cucumber liquid nitrogen freezer Huaran Tengye quick freezing equipment
1、 The mechanism of Huaran Tengye's small liquid nitrogen quick freezing machine, sea cucumber liquid nitrogen quick freezing cabinet, and quick freezing equipment
Under atmospheric pressure, when liquefied nitrogen undergoes a phase transition from liquid to gas, the average evaporation latent heat absorbed per kilogram of liquefied nitrogen is 199.29 kilojoules, and the heat absorbed when it rises from 77.35K to 273K is 202 kilojoules. Due to the short freezing time, the generated ice crystals are very small, and the freezing speed is greater than the permeation speed of steam inside and outside the cell. Ice crystals are produced both inside and outside the cell, which has no destructive effect on the cell. Therefore, after thawing, the original color, aroma, taste, and freshness can be maintained. Therefore, liquid nitrogen freezers are recognized as high-quality products by countries around the world today.
Small liquid nitrogen freezer, sea cucumber liquid nitrogen freezer, Huaran Tengye quick freezing equipment features:
1. High freezing quality
The main factor affecting the freezing quality of sea cucumber food is the size of ice crystal particles formed in its cells. Its color, aroma, and taste are directly related to the amount of cell damage in the poultry body during the freezing process. Liquid nitrogen has a short freezing time and quick freezing properties. The ice crystals formed are very small, so they can maintain their original freshness, color, aroma, and nutritional value.
2. Quick frozen original color and flavor
The characteristic of liquid nitrogen rapid freezing machine is that it can maintain the original nutritional value of sea cucumber, maintain the original color and flavor of the meat, and maintain the original quality of the meat.
3. Fresh and nutritious
The main nutrients of fresh meat include protein, fat, carbohydrates, and minerals (calcium, magnesium, potassium, sodium, zinc, iron, etc.).
4. Microorganisms
Quickly frozen in the structure of meat tissue, small ice crystals are formed, and microorganisms increase in cytoplasm at low temperatures, resulting in high electrolyte concentration and suffocating and inhibitory effects on bacteria and microorganisms.
5. Liquid nitrogen comes from air
Liquid nitrogen is the main component from the air, with a content of up to 78% in the air. It has characteristics such as colorless and odorless, ensuring the hygiene and quality of food at low temperatures.
6. Low temperature storage
It is non flammable and non corrosive during low-temperature storage, and can be stored for a long time.
