Nice and cheap dumpling blast freezer for sale
The dumplings blast freezer cabinet can be used for quick-freezing of a variety of foods. Do you know all about frozen food?When the temperature in the food center drops from -1℃ to -5℃, nearly 80% of the water can be frozen into ice. This temperature range is known as the “minimum ice crystal formation zone”. The shorter the time to pass through the minimum ice crystal formation zone during freezing, the better the quality will be.
Fast food freezing is a food freezing technology in which pre-processed food is placed in a low-temperature device in the dumplings blast freezer and the temperature in the food center is lowered from -1 ° c to -5 ° c by passing the maximum ice crystal generation zone within 30 minutes. The ice crystal formed is smaller than 100 ° m in diameter. The temperature in the food center after fast freezing must be below -18 ° c. Generally, quick-frozen food is then quickly packaged and delivered to consumers under the low temperature chain conditions below -18℃.
Quick freezing classification:
Rapid freezing: the movement speed of the ice front is ≥5 ~ 20cm/ h
Medium speed freezing: the movement speed of the ice front is ≥1 ~ 5cm/ h
Slow freezing: the movement speed of the ice front is ≥0.1 ~ 1cm/ h
In the process of food freezing, the size and distribution of ice crystals in food tissues have great influence on the quality of food. In the slow freezing process, the extracellular water first crystallizes, resulting in the increase of extracellular solution concentration. The intracellular water constantly penetrates into the extracellular and continues to solidify, and then forms larger ice crystals in the extracellular space.
When the cells are squeezed by ice crystals, they deform or break, which damages the tissue structure of the food. After thawing, the juice loses a lot, so the original appearance and freshness of the food cannot be maintained, and the quality of the food decreases obviously. Therefore, if the food can be frozen quickly and pass through the largest crystallization area in a short time to form fine crystals evenly distributed in the food tissue, the degree of damage to the tissue structure will be greatly reduced, and the original color, aroma and taste of the thawed food can be maintained.