Blast Freezer
The temperature of quick-freezing cold storage is generally -15℃~-35℃, which is mainly used for low-temperature quick-freezing of foodstuffs, medicines, herbs, chemical raw materials and other items. The general requirements of quick-freezing cold storage are that the cooled food should be quick-frozen immediately; the food should pass through the maximum ice crystal area in a very short time; the average temperature of the food after freezing should be -18℃.
First, the principle of quick-freezing cold storage rapid freezing food preservation:
1, to avoid the generation of large ice crystals between the cells
2, to reduce the cell water outside the precipitation, thawing juice loss less
3, concentrated solutes inside the cell tissue and food tissue, colloid and various components of the mutual contact time is significantly shortened, the concentration of the hazardous reduced to a minimum.
4、Maximum maintenance of the original nutritional value of food and colour and flavour.