Praxair’s food lab experts analyze production needs and recommend cryogenic systems or process adjustments to meet production goals and improve yield.
January 9, 2019
Praxair, Burr Ridge, Ill., opened the Praxair Food Technologies Laboratory, which was established to assist food manufacturers in optimizing their cryogenic freezing processes.
SensoryFresh uses liquid nitrogen rapid freezing technology to capture the texture, color, aroma and taste of “freshly harvested” fish.
May 22, 2018
Clean Seas Seafood Ltd., Australia, developed SensoryFresh, which combines a range of rapid freeze technology and logistics protocols to deliver its Spencer Gulf Hiramasa Kingfish in a new premium frozen format.
Snow formation inside the IQF tunnel freezer is directly linked to the process of product dehydration, a natural physical and chemical process that consists in water loss through the product’s cell walls when it makes contact with the cold air flow during freezing.