The frozen food market is one of the largest and most dynamic sectors in the food industry. Despite considerable competition from other sectors, the frozen foods market is expected to continuously grow in the next decade. Freezing is one of the oldest and most frequently used methods of preserving food, which keeps the taste, texture and nutritional value in foods better than any other method.
The frozen food industry is highly based on science and technology, therefore proper equipment suitable for continuous processing of the products is highly valuable in freezing preservation methods. Development in freezing technology has mostly been characterized by the improvements in mechanical handling and process control in order to increase the freezing rate and to reduce costs. Freezing processes imply mainly thermodynamic and kinetic factors and the freezing point is considered to be the temperature at which the first ice crystal appears and the moment the liquid temperature is in equilibrium with the solid. However, when freezing food products, the process becomes more complex. Freezing time is one of the most important parameters in the freezing process, defined as the time required to lower product temperature from its initial temperature to a given temperature at its thermal core and also has a huge impact on the quality of the product.
More information here: http://www.octofrost.com/news-room/cold-store-freezing-vs-iqf-freezing
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