The Progress of New Frozen Food Storage Equipment

The freezing technologies include frozen fruit juices, frozen vegetables, quick-frozen baked goods, quick-freezing technology, pre-prepared frozen foods, etc. The principle of glass transition is applied to the processing and storage of frozen foods; genetic engineering is used to transform food materials, especially Special flavors and color vegetables. Further, the new varieties obtained are combined with an ultra-low temperature preservation system to prevent them from having a quality change during the freezing process.

The refrigeration technology and equipment in the food processing industry. The pretreatment, pre-cooling, and quick-freezing of raw materials are part of the cold processing of foods and have a great influence on the final quality of the food. This link is also an essential process for frozen food factories, cooling meat and chilled food. Meat and row acid, frozen vegetable frozen process. The development of frozen technology in our country is growing, and frozen foods are also favored by consumers. From the material science perspective, a better understanding of the origin of food sensory traits.

The progress and development prospects of cryogenic storage equipment The application of the principle of glass transition in the processing and storage of frozen foods As early as 1948, Schmidt and Marles pointed out: "Low molecular weight substances like glass are an important class of substances. Cured bitumen, natural resins, and hard candies are among these substances.” In the mid-1960s, the British scientists White and Cakebread first proposed the idea of ​​food glass transition in candy manufacturing. They recognized the importance of the glass state, glass transition temperature, and glass transition temperature relative to the storage temperature of many liquid foods and the extreme importance of water as a food glass plasticizer. In 1985, the British Royal Chemical Society held a seminar on water activity in Cambridge, and conducted extensive and detailed discussions on water activity as a measure of the stability of food storage [3]. Over 50 scientists from different countries participated in the conference. The conference, after four days of academic exchanges and contending, questioned the various defects in the water storage activity and the impact on the living stability of foods, and put forward the "food polymer science" theory. Although there were not many people attending the meeting, this meeting had a milestone effect on the establishment of the theory of food polymers.

The continuous microwave thawing of frozen foods with the increase of freezing technology, and the need for efficient thawing technology to thaw the high speed and to avoid affecting the quality of the final product, has become the focus of the development of new thawing technology. Up until now, the thawing of frozen foods includes a natural thawing method using flowing water and a heat source thawing method using high temperature air and steam. Treating frozen foods with this kind of method, due to slow heat transfer, when the thawing temperature is reached, the food is prone to oxidation and bacterial growth. A suitable way to solve the above problem is to develop an "internal" thawing method that maintains the temperature of the table and the microwave heating method is attractive.

Because of the low penetration of microwaves, it is necessary to expose the frozen food to the thawing temperature from both upper and lower directions. If a transmitter is arranged on both sides of the conveyor belt, this direct emission structure can easily damage the magnetron.

Application of Advanced Packaging Materials A company in Japan has recently developed a highly absorbent fiber for food packaging that is already being used as a food packaging material and has been approved by the Food and Drug Administration (FDA). The non-woven sheet made of this highly water-absorbing and highly hygroscopic fiber absorbs 50 mL of water per gram, which is about 5 times higher than that of the original pulp sheet, and can withstand high temperatures of 150°C, even at high pressures. Can also maintain its moisture, according to tests, use the fiber as a meat packaging material, safety, good performance, can absorb meat blood and moisture to keep bright.

The use of more advanced technology to measure the temperature of frozen foods without touching the new instrument to measure the temperature of frozen foods. As we all know, frozen foods often suffer from poor quality due to improper temperature management. In general, bacteria begin to proliferate at temperatures of 8°C or slightly higher. Therefore, strict and correct temperature management must be performed. Unfortunately, the thermometers commonly used in freezers are always affected by air flow such as door opening, automatic defrosting, and new goods entering the warehouse. The measured temperature often changes and does not represent the correct temperature of frozen foods.

Applying other potential methods to process and pack cooled foods NOVA, a manufacturer of petrochemicals and plastics products, recently announced that it will officially market two new types of Surpass polyethylene resins for use in demanding frozen food packaging. The two product numbers, IFs542-R and IFs730-R, provide ice cream and other frozen foods with sufficient impact resistance at very low temperatures.

SURPASSIFs542-R and IFs730-R resins are used for frozen food containers and container covers, respectively, and have been marketed in both sample and commercial form. In addition, these two new SURPASS resins will be added to the NOVA Food Packaging Performance Product Suite, which also includes DYLARKFG, Foam DYLARKFG, ZYLAREX and other SURPASS resins.

Bickers Plastics produces two platters to package frozen snack foods. One is a crystalline polyester tray that can be used in both ovens, and the other is a non-compartmental polypropylene tray that can only be used in microwave ovens.

One of the heating methods used is for microwave ovens, and the other is for conventional ovens or microwave ovens. In the latter case, the platter used must be capable of being used by both types of ovens. Most of the fast foods are packaged in the platter above. To meet the growing demand for frozen foods, processors have adopted Mechanized tray filling and sealing production line.

At 80-85°C, pasteurization solves the problem of bacterial growth due to storage temperature changes or insufficient heating by the consumer. Pasteurization can extend the shelf life of frozen foods by at least six weeks. Deoxidizers can reduce the oxygen in the package, resulting in an anaerobic environment. Maintaining this state prevents the oxidation of multiple oils and fats. Pasteurization of packaging, vacuum packaging, and fast food products protects frozen foods from humidity and shelf life.