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Fruit blast freeze6/9/2023 The ice crystals thus formed in the food are comparatively smaller. It affects the quality and texture of food.īlast freezer, on the contrary, freezes the food very rapidly, and at even lower temperatures, where the blowers pass blasts of very cold air over the surface of food. When this ice thaws, it distorts & even damages the cell structure of food by causing phenomena like cell bursting. Ordinary freezers take longer to freeze the food, consequently the ice crystals formed inside food are larger. ![]() Working principle of blast freezersįreezing crystallizes the water inside food into ice crystals. ![]() ![]() Rapid freezing prevents the formation and growth of harmful micro-organisms in the food by neutralizing them.īlast freezers preserve the food at extremely low temperatures (-18☌ to -45☌) and for long duration whereas blast chillers cool down the food rapidly up to 3☌ but only for shorter duration of preservation after which the food stock is taken out to be cooked & served. A blast freezer (also known as shock freezer or flash freezer) is a special type of freezer storage which very rapidly freezes the food stuff or fresh produce at extremely low temperatures.
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