Refrigeration used to preserve foods dates back to prehistoric times. At that age, people used snow & ice to store hunting products. Slow freezing was dangerous; it was not until the twentieth century that the commercialization of frozen foods started with the quick freezing method: the deep freezing.
To reach a negative core temperature for preservation, there’re two options: freezing or deep freezing.
What’s the difference between freezing and deep freezing techniques?
Freezing is a method which involves a slow decline in temperature. That water contained in products is transformed into large ice crystals. This method is used by private individuals who keep their food stored in the freezer.
The edges of the crystals can end up piercing the food cell wall. Parts of the water & the most volatile perfumes can evaporate. Disorganization of structural tissues can lead to enzymatic & non-enzymatic which alter texture and flavors of the food products. Also they are likely to dry out.
Deep-freezing is an industrial method which involves cooling quickly & intensely food by exposing them deeply to temperatures from -30 ° C to -50 ° C, until the product core temperature reaches -18 ° C. With this procedure, the water contained in the cells is finely crystallized. The slaughtering of cells & the explosion of microorganisms are limited. The cells become inactive as a consequence of the low temperature. Therefore the products treated sustain their textures, freshness, and flavors keeping their vital vitamins and nutrients.
To make sure the best possible efficiency, deep-freezing equipment should be adapted according to the frozen food. It’s henceforth essential to monitor the freezing capacity given on the data sheet of the deep freezing unit. Feel free to call us on +254-722669300.
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