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The process of freezing seafood from liquid nitrogen gas

The process of freezing seafood from liquid nitrogen gas

Cập nhật: 05-08-2021 03:27:19 | News | Lượt xem: 57

What is liquid nitrogen?
Liquid nitrogen gas is the existing form of nitrogen gas at an extremely low temperature, -196 degrees Celsius. This gas is produced from the fractional distillation of liquid air. This is a colorless, odorless, tasteless gas. The special property is that it has the ability to freeze quickly, but it is also very hot when exposed to high temperatures. With this fast freezing property, people apply to the food industry. That is frozen food.



Basically, seafood contains about 75% water by weight, so the freezing process happens faster. When using liquid nitrogen gas, water gradually turns to ice. Applying the method of freezing food is to reduce the activity of water and the growth of bacteria. Therefore, the food will not be degraded


Liquid nitrogen gas is one of the methods used to freeze seafood. In addition, we can apply air freezing or contact with metal cryogenic equipment. Each method has its own advantages and disadvantages. However, for fishing boats, these two methods are very popular. Liquid nitrogen gas is often applied in frozen seafood processing and packaging facilities. Thanks to this gas, the packaging is stretched, easy to arrange and pack.

Frozen food and nitrogen packaging is better,Frozen seafood
As we mentioned in a previous post, “What makes frozen food with nitrogen better? 1", there are many reasons why nitrogen is a superior freezing method over mechanical freezing. But for us, the top four reasons include:

Nitrogen freezes faster.
Nitrogen produces a higher quality product.
Nitrogen reduces microbial growth.
Nitrogen can streamline operations and save money.

Gaseous nitrogen protects fish quality during packaging/freezing seafood
Gaseous nitrogen is used in a process known as modified atmosphere encapsulation (MAP). Helps preserve the quality of the seafood you are freezing. Essentially, MAP is a preservation technique and it works best with “minimally processed foods,” including seafood and fish products. From wild-caught salmon to halibut and shrimp. Gaseous nitrogen is proving successful in preserving fish that customers want to buy again and again.Freeze seafood

According to the American Journal of Chemistry 2, the purpose of the MAP technique is to “change the composition of the atmosphere around the food” because seafood can spoil through a variety of ways including oxidation, the development of microorganisms, moisture loss, discoloration and more. “By replacing the breathable atmosphere in the packaging with pure gas or a mixture of gases (such as) nitrogen. The shelf life of the product can be significantly extended. Makes them look, smell and taste much longer than it would otherwise.” Nitrogen frozen seafood.

For example, nitrogen-packed seafood helps preserve the texture and color of the product. This is an important part of maintaining quality. Especially when customers are buying high-priced products like seafood.

Nitro frozen shrimp successfully
What method does your business currently use to freeze and/or pack its seafood products? And more importantly, are they effective? Nitrogen frozen seafood.

From time to time, Custom Pack (Shrimp packing center in the Gulf of Mexico). Switched packaging and eventually freezing their shrimp products. They moved from canning shrimp to exploring different freezing techniques (including the straight tunnel freezer). In the end, the company decided to use cryogenic technology. With a nitrogen-based immersion freezer to process individual quick-frozen (IQF) shrimp.

What is the result? This new nitrogen-based freezing method is a huge success for the company. As it turns out, nitrogen is especially "suitable" for shrimp, a wet and meaty seafood. So not only the quality of the product is delivered to the customer. Improved that the production speed of the Custom Pack is also improved. As a result of switching from straight tunnel freezers to using nitrogen to freeze their seafood, their production capacity has increased from 5,000 to 8,000 pounds per hour. Now that's success you can count on. Frozen seafood

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