Freezing & Cooling - Fruits and Vegetables
Fruit and vegetables are ideally suited to cryogenic freezing and cooling using liquid nitrogen and carbon dioxide, ensuring that high quality and total cost of production is kept to a minimum
||The main benefits of this tried and tested technology are listed below:
- Fast in-line freezing and cooling, thus preserving flavour
- Formation of smaller ice crystals, resulting in less drip loss and higher quality of the frozen product
- Low investment costs
- Flexible design for multi-purpose deployment
- Low maintenance effort and downtime
At Linde, we have worked hard over the past few years to improve the efficiency and hygiene of our freezing equipment. We focus in particular on minimising contamination risks and reducing operation and maintenance costs.
High-value produce such as raspberries and strawberries benefit greatly from cryogenic freezing and cooling. Rapid freezing means the fruit will retain its texture, shape and flavour after defrosting. You can hardly tell the original and defrosted product apart.
Typical equipment used for this are tunnel freezers, cabinet freezers and immersion freezers.