Freezing Power of N₂ and CO₂

Benefits of Cryogenic Freezing

When the temperature of meat and poultry is lowered below freezing point, the growth of microorganisms decreases rapidly. This is due not only to the lowering of the product temperature, but also to the reduction in free liquid water activity - thus depriving microorganisms of the water they need to metabolize.

Cryogenic freezing can help to minimize contamination risks in particular for products such as burgers, sliced meats, chopped or diced meats, cut meats (such as cutlets) and different cuts of poultry. The use of cryogenic gas at very low operating temperatures (typically between -60°C and -100°C) provides a high heat transfer rate for quick freezing times. As a result, cryogenic freezing delivers production efficiencies alongside measurable product quality improvements, lowering losses due to dehydration in particular.

Cryogenic freezing also helps to maintain the natural quality of meat and poultry. When a product is frozen, ice crystals are formed. The smaller and more evenly distributed the crystals, the better the quality and taste of the frozen product. The most effective way to create small, uniform crystals throughout the food product - both inside and outside the cells - is to quick-freeze the food at cryogenic temperatures.

We have developed a wide portfolio of CRYOLINE freezers to match your specific product and processing requirements, your throughput targets and your available footprint. Our freezers use carbon dioxide or nitrogen gases to quickly lower the temperature of meat and poultry, either to improve productivity for downstream processes or as a means of natural preservation by refrigerated temperatures.