As of February 22, 2022, the installation of the 400kg/h tunnel freezer customized by our company for customers has basically been completed. With the joint efforts of our engineers and installers, customers are very satisfied with our equipment.
INCHOI insists on providing customers with high-quality and cost-effective equipment and customizes production lines for customers according to their actual production needs. Focusing on quick-freezing equipment, we can match various food processing equipment to meet the production requirements of customers, such as quick-frozen French fries and quick-frozen food.
Our quick-freezing machine adopts the world’s advanced quick-acting technology independently developed to provide customers with the best quick-freezing solution.
Quick-frozen food preserves the original quality of food at low temperature, and at the same time has the characteristics of safety, health, nutrition, deliciousness, convenience and benefit, and is highly praised by consumers who advocate an efficient and fast lifestyle in modern society.
Food will undergo various changes during the freezing process, such as physical changes (volume, thermal conductivity, specific heat, dry consumption changes, etc.) chemical changes (protein denaturation, color change, etc.) cell tissue changes and biological and microbial changes Wait. The characteristic of quick-frozen food is to maintain the original nutritional value, color and aroma of the food to the greatest extent the quick-frozen cold storage is to ensure the maximum reversibility of the above-mentioned changes in the food during the freezing process. Quick-frozen foods have the following advantages:
1. Avoid the formation of large ice crystals between cells.
2. Reduce the water separation in the cells, and reduce the loss of juice when thawing
3. The time for concentrating solutes, food tissues, colloids and various components in the cell tissue to contact each other is significantly shortened, and the harmfulness of concentration is reduced to a minimum.
4. The food is quickly lowered to the temperature of microbial growth activity, which is beneficial to resist the growth of microorganisms and their biochemical reactions.
5. The food stays in the cold storage for a short time, which is conducive to improving the utilization rate and continuous production efficiency of the refrigeration equipment.
Post time: Feb-23-2022