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Bean curd quick freezing test

  • May 22, 2019

Thanks for our honorable domestic customer visit our factory and make a tofu quick freezing test.

Quick freezing preserves the product by lowering its temperature below the freezing point of water by means of exposure to a blast of stream of cold air. Unlike slow freezing, very small crystals of ice are formed which do not rupture the cells of the food and so the structure is relatively undamaged.

As a perfect performance result, we are pleased to have this individual quick freezer also named Blast freezers.

Congratulations!

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