The Future of Cold Storage: Benefits and Advantages of Quick Freezers
author: Zach
2023-02-16
The quick freezer is increasingly valued by the cold storage industry for its advantages such as fast freezing speed, small equipment size, low investment cost, no corrosion, and strong complete set. More and more users are beginning to transform their storage facilities into fast cold storage equipment, making fast cold storage equipment the future development direction of the cold storage industry.
The construction area and the tonnage of goods that can be accommodated in a general food quick freezer are not very large, as it serves mainly as a "transitional cold storage for goods," with no need for long-term storage. Therefore, there is a clear difference in the storage period of food between the construction of quick-freezing food warehouses and traditional cold storage equipment (low-temperature long-term storage of products, with temperature control ranges in normal freezers of -18°C to -23°C).
Because many changes occur in the process of food freezing, using food quick freezers to freeze food quickly maintains the original nutritional value and freshness of food to the greatest extent. The food quick-freezing warehouse guarantees the reversibility of many changes in the freezing process. There are significant advantages to quickly freezing food in a food quick freezer:
1、Prevention of Large Ice Crystals Formation
Quick freezing food in a food quick freezer avoids the formation of large ice crystals between the cells of the food.
Quick freezing food in a food quick freezer avoids the formation of large ice crystals between the cells of the food.
2、Reduced Water Loss
Quickly freezing food in a food quick freezer reduces water loss in the food itself, and the juice loss of quick-frozen products is minimal when thawing, keeping the food fresh.
Quickly freezing food in a food quick freezer reduces water loss in the food itself, and the juice loss of quick-frozen products is minimal when thawing, keeping the food fresh.
3、Avoidance of Concentration Effects
Quick-frozen food in the food quick-freezing warehouse shortens the contact reaction time of concentrated solutes, tissues, colloids, and other components inside the food cell tissue, directly avoiding the danger of concentration.
Quick-frozen food in the food quick-freezing warehouse shortens the contact reaction time of concentrated solutes, tissues, colloids, and other components inside the food cell tissue, directly avoiding the danger of concentration.
4、Inhibition of Microbial Growth
Quickly freezing food in the food quick-freezing warehouse can rapidly lower the food temperature below the microbial growth activity range, which is very beneficial to inhibit the growth of microorganisms and their biochemical reactions.
Quickly freezing food in the food quick-freezing warehouse can rapidly lower the food temperature below the microbial growth activity range, which is very beneficial to inhibit the growth of microorganisms and their biochemical reactions.
5、Increased Equipment Utilization
The food quick-freezing low-temperature storage freezes food quickly, and the food stays in the freezing equipment of the food quick-freezing storage for a short period of time, improving equipment utilization and allowing for continuous production.
The food quick-freezing low-temperature storage freezes food quickly, and the food stays in the freezing equipment of the food quick-freezing storage for a short period of time, improving equipment utilization and allowing for continuous production.
In the design of food quick-freezing warehouses, the volume of fresh meat needing to be quick-frozen directly affects the size of the unit required. Typically, the temperature in the food freezer can be quickly reduced to -20°C to -28°C within 1-2 hours of operation. Through forced convection heat exchange with the air, the surface temperature of the food is frozen below 0°C to -20°C, while the internal temperature of the food remains above 0°C. After a longer period, through heat conduction and heat dissipation with the outer surface, the moisture inside the food freezes, and ice crystals gradually form, completing the quick-freezing process.
Many foods start to freeze slowly when the temperature drops to -1°C. When the temperature is between -1°C and -5°C, most ice crystals form, and this stage is the highest ice crystallization stage. The food quick-freezing warehouse can quickly shorten the freezing time at this stage and remove this part of the heat in the food faster, which is critical to improving the quality of quick-frozen food.
A Comprehensive Guide to Different Types of Tunnel Freezers: Individual Quick Freezing (IQF), Single Spiral, and Double Spiral Freezers
Warning: Do not put quick freezing food into the refrigerator after it has been thawed
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