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Freezing, crusting and glazing

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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.
SIAD is in the forefront with regard to applications and technological solutions, designed to guarantee quality and productivity, in the cryogenic freezing of foodstuffs. To this end, a wide range of freezing systems are available and capable of meeting the most diverse requirements in terms of use and attainment needs.

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.