Freezers using Cryogens: A Review

Abstract

 Innovative cryogenic freezing technologies can be used to produce high quality frozen
foods. The potential for the development of new cryogenic equipment and processes is still
enormous. This paper presents the fundamentals of cryogenic freezing and various food freezing
technologies, discussing some technical descriptions of representative freezing equipment
developed in the past. Product quality issues encountered when using cryogenic systems with
inappropriate knowledge of the product or inadequate cold chain after cryogenic freezing -i.e.
recrystallization, mechanical damage and others- are also addressed.