Scribd
Upload
175 views17 pages

Understanding Cryogenic Freezing Process

Cryogenic freezing involves injecting liquid nitrogen or carbon dioxide to freeze food beyond its normal freezing point. The cooling media is sprayed onto food, freezing the outer layers through convection. This draws heat from the inside by phase change, lowering temperatures to -40°C. Only 50% of refrigeration comes from nitrogen's phase change; the rest is from vapor flow. Physical changes include some unfrozen water, dehydration, and ice recrystallization affecting quality over shelf life. Chemical changes involve rancidity from oxygen and loss of color, flavor, and aroma.

Uploaded by

ANIRBAN CHAKRABARTY
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
175 views17 pages

Understanding Cryogenic Freezing Process

Cryogenic freezing involves injecting liquid nitrogen or carbon dioxide to freeze food beyond its normal freezing point. The cooling media is sprayed onto food, freezing the outer layers through convection. This draws heat from the inside by phase change, lowering temperatures to -40°C. Only 50% of refrigeration comes from nitrogen's phase change; the rest is from vapor flow. Physical changes include some unfrozen water, dehydration, and ice recrystallization affecting quality over shelf life. Chemical changes involve rancidity from oxygen and loss of color, flavor, and aroma.

Uploaded by

ANIRBAN CHAKRABARTY
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

CRYOGENIC FREEZING

SUBMITTED BY-ANIRBAN CHAKRABARTY


B.TECH D.T. 2ND YEAR 4TH SEM
ROLL NO- DT 02/14
ACADEMIC YEAR- 2016
PROCESS OF CRYOGENIC FREEZING
• CRYOGENIC FREEZING OCCURS BY INJECTING LIQ NITROGEN(TEMP=
77K) OR BY SOLID CARBON DIOXIDE(TEMP= 217K)

• GENERALLY THIS COOLING MEDIA IS SPRAYED OVER THE SURFACE


OF THE FOOD PRODUCTS.

• THIS INVOLVES FREEZING THE OUTER LAYERS OF THE FOOD


BEYOND ITS ACTUAL FREEZING POINT BY CONVECTION PROCESS.

• THE TEMPERATURE OF FOOD PRODUCTS BECOME -40˚C

• THE PROCESS IS SHOWN BELOW.


FLOW DIAGRAM OF PROCESS OF
CRYOGENIC FREEZING
INJECTION OF NO2
IN THE TUNNEL OF
THE FREEZER

N2 SEPERATES AS
LIQUID AND
VAPOUR

N2 DROPLETS
TOUCH THE
PRODUCT SURFACE
LIQ. N2 CHANGES TO
VAPOUR

THIS CONVERSION
TAKES LATENT HEAT
FROM THE FOOD
PRODUCTS

THE FOOD PRODUCT


FREEZES
• IN THE ABOVE MENTIONED PROCESS ONLY
50% OF THE REFRIGERATION EFFECT IS
SUPPLIED BY THE N2 PHASE CHANGE FROM
LIQUID TO VAPOUR.

• THE REMAINING HEAT IS REMOVED BY THE N2


VAPOUR FLOWING THROUGH THE FREEZER.

• THE TEMPERATURE GRADIENT OF THE


FREEZING FOOD PRODUCT IS GIVEN BELOW.
THE TEMPERATURE GRADIENT OF
FREEZING FOOD PRODUCTS
PHYSICAL CHANGES DURING
CRYOGENIC FREEZING
• Even after cryogenic freezing an amount of water
gets unfrozen at low temperature. This water is a
main cause food quality degradation. This
unfrozen water is also reactive, causing shortened
shelf life.
• Due to dehydration, weight loss of the product
occurs.
• Ice recrystallization during frozen storage
influences the product quality. Heat shock to the
product causes greater damage to shelf life.
• Protein denaturation occurs at low temperature. In
case of fish, there is a unique arrangement of
muscle fibres. It is divided into a number of
segments called myotomes, which are separated
from one another by a thin sheath of connective
tissue, called the mycomma or myoseptum.
CHEMICAL CHANGES DURING
CRYOGENIC FREEZING

• Rancidity is one of the main aspects during


cryogenic freezing. In any product Oxygen is
present which causes rancidity and thus
reduces shelf life of the product.
• Colour loss due to cryogenic freezing occurs
mainly in fruits, vegetables .
• Freezing affects the flavour and aroma of the
product.
• The disruption of of plant and animal tissues
by freezing leads to the enzymes bound to the
structure.
• Generally starch in vegetables does not
change significantly during frozen storage.
CRYOGENIC FREEZER
SIMPLIFIED SKETCH OF CRYOGENIC
FREEZING

You might also like