Four methods for quick freezing of fruits and vegetables

The quick freezing methods for fruits and vegetables are as follows:

(1) The blast freezing method generally adopts a tunnel type blasting refrigerator. The product is carried through a tunnel with a mesh belt, and generally flows against the cold air. The freezing method usually adopts a cold air temperature of -18--34 ° C, and the wind speed is adopted. It is between 30 and 1066 meters per minute.

In addition, there are vulcanization and freezing methods. Small granular products such as green peas, sweet corn, and various vegetables cut into small pieces can be used in this way. The granule products are placed on a perforated mesh belt or on a perforated plate. The thickness of the deposit is 2.5-12.5 cm. When freezing, the cold air is blown strongly upward from the bottom of the mesh belt at a sufficient speed to blow the product but not take it away. This method increases the contact area between the cold air and the material. , the freezing speed is fast.

(2) Indirect contact freezing method This method is to freeze and cool the product by the surface of the metal plate cooled by the refrigerant. The main device is a hollow metal plate which can be moved in the insulated kitchen, and the refrigerant flows inside the hollow of the flat plate. The product is placed in close contact between the upper and lower hollow plates for heat exchange. There are three main types: gap type contact freezing compartment, semi-automatic contact freezing compartment, and fully automatic contact freezing compartment. Typical freezing temperatures are -45 °C.

(3) The immersion freezing method is directly immersed in the liquid refrigerant. The liquid is a good conductor of heat, and the contact area with the product is the largest in the immersion freezing, and the freezing speed is the fastest.

(4) Low-temperature freezing method This method is a method in which a product is rapidly frozen under the condition that a refrigerant having a very low boiling point undergoes a phase change (liquid state becomes gaseous). This is because the refrigerant needs to absorb a large amount of heat during the boiling phase transformation process, which is taken up by the product to cool it. The usual refrigerant is liquid nitrogen with a boiling point of -195.81 ° C, followed by carbon dioxide, and the boiling point is -78.5. °C, this method is faster than the previous several types of cooling, and the effect is good.

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