Freezing, crusting and glazing - SIAD Società Italiana Acetilene e Derivati
Freezing, crusting and glazing header
Freezing, crusting and glazing
Freezing a product means bringing it to a temperature equal to or less than -18°C.
This procedure allows the organoleptic properties and freshness to be preserved. The freezing of a product delays deterioration because the cold significantly slows down the enzymatic processes.
- Continuous rotary chiller
- Immersion freezers
- Cryogenic spiral freezers
- Cryomechanical freezing
- Cryogenic tunnel freezers
- ColdFront™ Cryo-Saver Tunnel Freezer
Cryogenic crusting is a procedure whereby a product is only frozen superficially. This application is often used in the food industry, given the benefits derived.
One of these is undoubtably the optimisation of the fresh food production cycle as crusting significantly reduces the leftover fragments of food which occur at the moment of cutting.
Furthermore, in the case of creamy products such as ice cream, crusting permits them to be stabilised.
Glazing is a typical application used in the fish production process. Before freezing, the product is immersed in, or sprinkled with, water, in order to create a sheet of ice during the freezing process which will act as protection against dehydration or darkening of colour, in addition to providing protection against various other contaminants.
The same technique can be adopted by using liquid nitrogen instead of water, with obvious advantages in terms of speed and quality of the glazing process.