The benefits of liquid nitrogen freezing

1. The quick-freezing can enable the food to freeze rapidly and run through the growth zone of ice crystal quickly without damaging cell wall or losing tissue fluid to maintain original color, original taste and original quality of foods.

2. The quick-freezing does not lose moisture, so the drying loss of dehydration on the surface during the quick-freezing process of food will not be reduced, almost no loss of weight;

3. The low-temperature quick-freezing food restrains the bacteria growth and bio-enzyme actively. The cold storage time of food after quick-freezing that can last for several months or several years, and the food is safe without deterioration.

FAQ:

1. How can I trust your company?

DJL reply: We concentrate on the research and development, manufacturing, sales of the cryogenic quick freezing equipment, Nearly 20 years of quick freezing technology application cases accumulation, We are pioneer and front-runner in the field of ultra-low temperature technology in China, and we have a young, knowledgeable, professional research and development technology team, to provide the total solution of ultra-low temperature cryogenic and quick freezing technology.

2. Due to the long shipping period, how can you guarantee that the machine will not break?

DJL reply: Our machines are packed in thin film. In order to ensure that the machines can be delivered to our customers smoothly, we will use channel steel to fix the machines.

3. What are the advantages of liquid nitrogen quick freezing compared with the traditional freezers and iqf freezer?

DJL Reply: Before answering this question, it is necessary for us to clarify the standard definition of quick freezing: quick freezing of food is to place the pre-processed food into a low-temperature device, pass through the largest ice crystal formation zone within 30 minutes, and the central temperature drops from 0℃ to Below -5℃, the diameter of the ice crystals formed is less than 100μm, and the center temperature of the food after quick freezing must reach the food freezing technology below -18℃. Due to its fast speed, the cell integrity of liquid nitrogen quick-frozen food was much higher than that of traditional freezing method, and the cell damage rate was nearly 80% less than that of slow-freezing food, so its taste, nutrition and color are much better than slow freezing food, In terms of seafood, DJL liquid nitrogen quick-freezing technology can be comparable to seafood in fresh state after freezing and thawing. Therefore, liquid nitrogen quick-freezing technology can better maintain the color, aroma, flavor and taste of food, and its sales value will also be greatly improved.