Linde releases a white paper on the adoption and benefits of advanced cryogenic freezing systems used at food processing plants.
Cryogenic freezing systems help food processors reduce product losses, boost quality and increase product throughput.
Titled High-Efficiency Cryogenic Freezing for Food Processing, the 12-page white paper is available online.
It offers an overview of cryogenic technology and then details its process advantages and a variety of solutions for efficient freezing including: tunnel freezers, individually quick freezing freezers, immersion freezers, spiral freezers, immersion spiral freezers, impingement freezers, pellet freezers, and cryo-mechanical freezing systems.
The technology leverages the extreme cold freezing power of food-grade gases carbon dioxide and nitrogen for processing meat, poultry, seafood, prepared foods, bakery, dairy and frozen dessert items, and individually quick frozen products.
Cryogenic gases can freeze small or high volumes of food products faster than traditional methods, which equates to improved quality, higher throughput, quicker changeover rates, and often a saving in floor space and operating costs.
Cryogenic freezing solutions include freezers with hygienic design and offer food manufacturers significant bottom-line benefits, including improved productivity and temperature control.
