Liquid nitrogen is a colorless and transparent liquid, odorless, low viscosity, stable chemical properties, boiling point at atmospheric pressure is -195.8 DEG C, liquid nitrogen gasification volume expansion of 647 times, the refrigerating capacity from its boiling point to -25 degrees of the volatile final freezing temperature is 383.1 KJ/kg, is a kind of ideal refrigerant, is the focus of the whole development the world of quick-frozen food applications in recent years.
Advantages of liquid nitrogen freezing:
(1) freezing speed of liquid nitrogen and high production efficiency.
(2) reduce the ice like texture of ice cream products due to large ice crystals.
(3) keep the freshness, color, aroma and nutrition of ice cream.
(4) improve the appearance quality of ice cream products.
(5) liquid nitrogen freezing equipment has the advantages of small footprint, simple structure, easy operation and easy maintenance.
(6) the energy consumption of liquid nitrogen freezing is low.
(7) freezing of liquid nitrogen is of low cost.
(8) reduce the dry consumption of ice cream products.
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