Effects of Cryogenic Freezing on Food

Abstract

Food materials are perishable by nature. They require processing or
preservation techniques to enhance the storage life. Cryogenics is a branch of
engineering wherein production of cryogen and the maintenance of low temperature
technologies are studied. Such cryogens have a tremendous potential to be used as a
total loss refrigerant. Implementing cryogenic solutions in the field of highvolume/high-quality food processing is important for a number of reasons.
Maintaining proper food temperatures throughout the plant is essential for food
preservation and food safety. These are fundamental elements for consistent food
quality and the hallmark of top quality. At the same time, high-efficiency cryogenic
processes using either carbon dioxide (CO2) or liquid nitrogen (N2) can boost
productivity and streamline operations.