?According to South African company Afrox, cryogenically freezing food products is the most effective and efficient method of maintaining the original quality, freshness and taste of produce that is subjected to prolonged storage periods in transit and in supermarkets.

Liquid nitrogen (LIN) at -196oC is the core component in cryogenically freezing a wide range of edible products – ranging from fresh fish, meat and poultry, to dairy, fresh produce and ready meals. Afrox applications engineer Hendrik Pretorius indicates that LIN is essential not only in maintaining quality, but also reducing product clumping and ice crystal formations.

“Through the cryogenic freezing process, products enter the freezer and are cooled using LIN circulated at high-speed by specialised fans to lock in the moisture and flavour. The LIN is then vaporised on the product to reduce its surface temperature and ensure fast freezing,” he says.

According to Mr Pretorius, this process results in considerably lower cell deterioration, when compared to more traditional freezing methods, due to the formation of smaller ice crystals.

“What’s more, the end-product also experiences reduced drip loss and dehydration, which contributes significantly towards achieving a texture and flavour that is almost identical to the fresh item”, he says.

Topics