PriceList for Dz400a Vacuum Packer - Ultra-high-speed freezing sleep(DOMIN)machine – INCHOI
Sticking to the belief of "Creating products of high quality and making friends with people from all over the world", we always put the interest of customers in the first place for Vacuum Forming Packaging Machine, Autoclave In Aircraft Manufacturing, Retort Cooking, We give priority to quality and customer pleasure and for this we follow stringent excellent control measures. We've got in-house testing facilities where our items are tested on every single aspect at different processing stages. Owning to latest technologies, we facilitate our clients with custom made creation facility. PriceList for Dz400a Vacuum Packer - Ultra-high-speed freezing sleep(DOMIN)machine – INCHOI Detail:
Ultra-high-speed freezing VS conventional freezing
—-Differences in Ice Crystal Nucleation Processes
Congelación ultrarrápida VS congelación convencional
—-Diferencias en los procesos de nucleación de cristales de hielo
Ultra-high-speed freezing
Congelación ultrarrápida
By adjusting crystallization thermodynamics and using electromagnetic field to control the process of ice crystal nucleation, the food can pass through the “maximum ice crystal formation zone” as shown in the figure above in the shortest time during freezing (usually between -1℃ and -5℃), and the water in the cells will form fine ice crystals after freezing, so as not to damage the food cells and tissues.
Al ajustar la termodinámica de cristalización y usar un campo electromagnético para controlar el proceso de nucleación de cristales de hielo, la comida puede pasar a través de la “zona máxima de formación de cristales de hielo” como se muestra en la figura anterior en el menor tiempo posible durante la congelación (generalmente entre -1 ℃ y – 5℃), y el agua en las células formará cristales de hielo finos después de la congelación, para no dañar las células y los tejidos de los alimentos.
Conventional freezing (conventional techniques such as air cooling)
Congelación convencional (técnicas convencionales como el enfriamiento por aire)
Freezing speed is slow, through the “maximum ice crystal formation zone” for a long time, the size of the ice crystals formed is large, the cells are punctured by the ice crystals, the tissue is destroyed in a large area, and the loss of umami juice after thawing.
La velocidad de congelación es lenta, a través de la “zona máxima de formación de cristales de hielo” durante mucho tiempo, el tamaño de los cristales de hielo formados es grande, los cristales de hielo perforan las células, el tejido se destruye en un área grande y la pérdida de jugo de umami después de descongelar.
Cells before freeze
Células antes de congelar
Cells after ultra-high-speed freezing
Células después de congelación ultrarrápida
Tiny ice
crystals
have no
broken cells
Los diminutos
cristales
de hielo no tienen células rotas.
La congelación a ultra alta velocidad forma diminutos cristales de hielo en las células, para no dañar las células y los tejidos de los alimentos.
Ultra-high-speed freezing forms tiny ice crystals in the cells, so as not to damage the cells and tissues of the food.
Slowly frozen (air cooled) cells
Células congeladas lentamente (enfriadas por aire)
large ice crystals
Damaged cell
grandes cristales de hielo
Célula dañada
La velocidad de congelación es lenta, a través de la “zona máxima de formación de cristales de hielo” durante mucho tiempo, el tamaño de los cristales de hielo formados es grande, los cristales de hielo perforan las células, el tejido se destruye en un área grande y la pérdida de jugo de umami después de descongelar.
『Comparison of thawing effect after frozen sleep』
Comparación del efecto de descongelación después del Domin congelación
Compare results
Resultados de
comparación
1.The freezing speed is more than 40 times that of air cooling and more than 2 times that of liquid nitrogen freezing。
La velocidad de congelación es más de 40 veces mayor que la del enfriamiento por aire y más de 2 veces mayor que la del congelamiento con nitrógeno líquido.
2.Frozen sleep food after thawing, food to maintain fresh state, no juice flow, quality, color and taste far higher than air cooling and other refrigeration equipment
Alimentos congelados por DOMIN tecnología, después de descongelarlos, los alimentos pueden mantener el estado fresco, sin flujo de jugo, calidad, color y sabor mucho más altos que el enfriamiento por aire y otros equipos de refrigeración
Product detail pictures:
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abide by the contract", conforms on the market requirement, joins from the market competition by its good quality likewise as provides more comprehensive and superb support for customers to let them become large winner. The pursue of the company, is definitely the clients' pleasure for PriceList for Dz400a Vacuum Packer - Ultra-high-speed freezing sleep(DOMIN)machine – INCHOI , The product will supply to all over the world, such as: Singapore, Georgia, New Zealand, We have more than 10 years experience of production and export business. We always develop and design kinds of novel products to meet the market demand and help the guests continuously by updating our products. We are specialized manufacturer and exporter in China. Wherever you are, please join us, and together we will shape a bright future in your business field!
By Dana from Pakistan - 2017.04.18 16:45
This is a reputable company, they have a high level of business management, good quality product and service, every cooperation is assured and delighted!
By Carlos from Curacao - 2017.03.28 16:34
