Comparison of various individual quick freezing
Comparison of various individual quick freezing
As unfrozen fresh material is of different dimenstion, to make a quick freeze process is subject to various Individual Quick freezing methods.
Send Query Download PDFThe largest ice crystal zone should be generated as quickly as possible. The ice crystal formed by quick freezing has many fine and uniform crystals, and the water transfers from the cells to the outside of the cells less, so as not to cause mechanical damage to the cells. The undestroyed cell tissue in the frozen state can maintain its original position after proper thawing, and play its original role, which is conducive to maintaining the original nutritional value and quality of the food.
Comparison of Various Individual Quick freezing
| Method of freezing |
Typical film heat transfer coefficient |
Typical freezing times for specified foods to -18℃ (min) |
Food |
| Blast (5 ms-1) | 25-30 | 15-20 | Unpackaged peas |
| Spiral belt | 25 | 12-19 | Hamburgers; fish fingers |
| Fluidized bed | 90-140 | 3-4 | Unpackaged peas |
| Fluidized bed | 90-140 | 15 | Fish fingers |
Refer to: IQF, Individual Quick Freezer
quick freeze process, Individual Quick freezing