FAQ
1. How fast is DJL liquid nitrogen freezing technology?
DJL reply: There will be differences according to the different thickness and the packaging and different freezing temperature of product, when extreme temperature is used, DJL liquid nitrogen fast freezing speed can freeze naked frozen food with a thickness of 5CM in 3 minutes at the fastest., However, it is more common to freeze naked-food which up to 10CM thick within 10-30 minutes, usually used temperature between -80℃ to -120℃, extreme use of liquid nitrogen immersion, the temperature can reach -196℃.
2. 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.
3. What is the dry consumption of liquid nitrogen quick freezing?
DJL reply: For seafood naked freezing with high water content, after froze by DJL liquid nitrogen freezing technology, its dry consumption is about 1‰ to 5‰, while the traditional freezing method is generally within 3~5% . If the product with a relatively high unit price, alarge part of the loss of economic value can be avoided by dry consumption weight.
