The technical processes implemented after animals, plants and other ingredients are harvested or processed are key economic factors.
These processes define the freshness, taste and consistency of foods and beverages. The natural gases carbon dioxide (CO2, cooled to approximately −78 °C) and nitrogen (N2, approximately −196 °C) are transported to customers as liquids and stored on site.
The cryogenic gases cool or freeze the products they come into contact with by extracting the heat via sublimation (CO2) or vaporisation (N2). The resulting gases, which are still extremely cold, are used to extract more heat from the product, ensuring a cost-effective cooling process.
October 2007 saw the launch of a system for fast and gentle freezing for the first time in the US.
CRYOLINE® MT is the first cryogenic freezer that complies with the strict health regulations in the US. It represents an important contribution by Linde to hygienic, high-quality preservation of fresh, sensitive foodstuffs such as fish, meat, milk products and seafood.
In comparison with other freezer systems, the tunnel freezer retains more of the product’s natural liquid content, which preserves flavour and appearance. Most importantly, it uses less coolant, making it kinder to the environment.
| At a glance |
| Name: | Cooling and freezing |
| Country: | Global, example: U.S.A..A. |
| Segment: | Food & beverages |
| More information: | Food and beverages |
