Food Products and freezing in an indirect way
Food Products and freezing in an indirect way
"If the canned food is well covered or sealed from the surrounding environment, the food should last up to 3-4 days. It is advised to consume before this time. Eleven ways flexible fabric walls add value to your food operationBy Kyle Justice, Zoneworks Food Industry Specialist Temperature control and energy savings are . "
One strategy for food preservation is freezing. The truth is that to achieve it, a food must be exposed to low temperature and for a time to allow the removal of heat. With this, a food undergoes extensive decrease in temperature, while its water content turns to ice.
The freezing of food can be carried out by indirect contact, in which the product to be frozen is not in contact with the coolant. Thus, the methods in which a food is in a container or in an envelope are indirect.
The freezing plates is an example of a direct method in which a product is frozen to be between two cooling plates. The separation between the product and the coolant comprises the plates and the container or wrapper. To change the temperature and increase the heat in the separation can take the pressure.
Another mechanism for this type of freezing is the use of air currents. This system is ideal when the food establishment does not make them ideal for the plates. The truth is that no body contact and coolant product is made by container or packing it first. Apart from this, as its name implies, the coolant is a stream of cold air. Thus, the product to be frozen is placed on a moving web, which spins very fast and moves through an icy stream and high speed. The time it takes to freeze a product with this system depends on the band and can be short if you use very cold air, the air moves very fast and if there is good interaction between the product and the air stream.
Not all foods are solid and this makes some require different methods to those mentioned above. Thus, liquid foods require a special procedure, which must first remove the heat before packing them, then go to a regular freezer compartment. In this compartment, liquid food should remain at a lower temperature at which crystals form.
These are the procedures for indirect contact freezing most used today. The use of any in particular, depends on the conditions of each product.
You may need to go to a cold logistics , especially when it comes to food. For such cases, systems such as cold rooms may be the answer to the prayers of many.
The freezing of food can be carried out by indirect contact, in which the product to be frozen is not in contact with the coolant. Thus, the methods in which a food is in a container or in an envelope are indirect.
The freezing plates is an example of a direct method in which a product is frozen to be between two cooling plates. The separation between the product and the coolant comprises the plates and the container or wrapper. To change the temperature and increase the heat in the separation can take the pressure.
Another mechanism for this type of freezing is the use of air currents. This system is ideal when the food establishment does not make them ideal for the plates. The truth is that no body contact and coolant product is made by container or packing it first. Apart from this, as its name implies, the coolant is a stream of cold air. Thus, the product to be frozen is placed on a moving web, which spins very fast and moves through an icy stream and high speed. The time it takes to freeze a product with this system depends on the band and can be short if you use very cold air, the air moves very fast and if there is good interaction between the product and the air stream.
Not all foods are solid and this makes some require different methods to those mentioned above. Thus, liquid foods require a special procedure, which must first remove the heat before packing them, then go to a regular freezer compartment. In this compartment, liquid food should remain at a lower temperature at which crystals form.
These are the procedures for indirect contact freezing most used today. The use of any in particular, depends on the conditions of each product.
You may need to go to a cold logistics , especially when it comes to food. For such cases, systems such as cold rooms may be the answer to the prayers of many.
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