Key Mechanisms and Benefits of Quick Freezing
Quick freezing refers to the method of rapidly freezing food by quickly passing it through its ice crystal formation zone, where the core temperature rapidly reaches -18°C. During the freezing process, food undergoes various changes, such as physical changes (volume, thermal conductivity, specific heat, and moisture loss), chemical changes (protein denaturation, color changes), cellular structure changes, as well as biological and microbial changes. The key feature of quick freezing is that it maximizes the retention of the food’s original nutritional value, color, flavor, and taste. In other words, it is essential to ensure that the various changes occurring in the food during the freezing process are kept reversible.
Critical Benefits of Quick Freezing in Food Quality and Preservation
Avoids the Formation of Large Ice Crystals: Prevents the formation of large ice crystals between cells, which can damage the food’s texture.
Reduces Moisture Loss During Thawing: Minimizes the extraction of water from within the cells, resulting in less juice loss when the food is thawed.
Minimizes Concentration Damage: The time for concentrated solutes and food tissues, colloids, and various components to interact within the cellular structure is significantly shortened, reducing the harmful effects of concentration to the lowest level.
Inhibits Microbial Growth: Quickly lowering the food temperature below the level where microbial growth occurs helps to effectively inhibit the growth of microorganisms and their biochemical reactions.
Enhances Equipment Efficiency: The shorter the freezing time in the freezing equipment, the better the equipment utilization and the more continuous the production. Most foods begin to freeze when the temperature drops to -1°C, with the majority of ice crystals forming between -1°C and -5°C. This phase is known as the ice crystal formation stage. Quick freezing significantly shortens the freezing time during this stage, rapidly removing heat and improving the quality of frozen food.
Advantages of Air Blast Freezer
Air Blast Freezer is a method of quick freezing where cold air is blown over the product at high speeds with following Special Characteristics:
1. Flexible Freezing: Air blast freezers are versatile and can handle a wide range of product shapes and sizes, from whole fish to fillets, making them ideal for varied production needs.
2. High Freezing Efficiency: The high-velocity cold air circulates around the product, ensuring rapid and uniform freezing, which helps in preserving the texture, taste, and nutritional value of the food.
3. Cost-Effective: Typically more economical to install and operate than tunnel freezers, making it a good option for small to medium-sized operations.
4. Batch Processing: Air blast freezers are usually designed for batch processing, which allows for flexibility in freezing different quantities and types of products.
Configurations of Air Blast Freezer
| NO | Quick Freezing Capacity (T/4H) | Quick Freezing Capacity (T/6H) | Quick Freezing Capacity (T/8H) | Compressor Refrigeration Capacity（kw） | Compressor Power (kw) | Cooling fan heat exchangeCapacity（kw） | Cooling fan Power (kw) | Water Cooling Tower Fan Power (kw) | Water Cooling Tower Pump Power (kw) |
|---|---|---|---|---|---|---|---|---|---|
| 1 | 0.8 | 1.2 | 1.6 | 24 | 19.1 | 35 | 2.8 | 0.55 | 1.5 |
| 2 | 1.0 | 1.5 | 2 | 34 | 31.7 | 45 | 4.4 | 0.75 | 2.2 |
| 3 | 1.3 | 2.0 | 2.6 | 40 | 37.1 | 52 | 6.6 | 0.75 | 2.2 |
| 4 | 1.6 | 2.4 | 3.2 | 48 | 47.2 | 61 | 8.8 | 1.5 | 4 |
| 5 | 2.0 | 3.0 | 4 | 58 | 52.9 | 75 | 11 | 1.5 | 4 |
| 6 | 3.0 | 4.5 | 6 | 80 | 78.3 | 104 | 13.2 | 1.5 | 5.5 |
| 7 | 3.5 | 5.3 | 7 | 96 | 83.6 | 124 | 17.6 | 1.5 | 5.5 |
| 8 | 4.2 | 6.3 | 8.4 | 118 | 106.9 | 153 | 22 | 2.2 | 5.5 |
The parameters in this table are for reference only and may be updated. Any changes will be reflected in the final design and specific quotation.
Please note that the table is based on the cooling capacity required for quick-freezing fish and may not be applicable to other quick-frozen products. For specific requirements, please contact our sales team for a tailored solution.
Operation Video of Air Blast Freezer
Frequently Ask Questions
An air blast freezer is a type of freezing equipment that rapidly freezes food products by circulating high-velocity cold air over them, usually within a temperature range of -30°C to -40°C.
The freezing time can vary depending on the size and type of the product, but it typically ranges from 4 to 12 hours.
Air blast freezers are ideal for large, bulky products such as whole cuts of meat, whole poultry, large fish, and bulk-packed seafood.
By rapidly freezing products, air blast freezers minimize the formation of large ice crystals, which can damage cellular structure, ensuring better preservation of texture, flavor, and nutritional value.
Advantages include versatility in handling various product shapes and sizes, cost-effectiveness for large batches, and the ability to preserve food quality for extended periods.
Unlike tunnel freezers, which are designed for continuous production lines and small items, air blast freezers are better suited for batch processing and larger, bulkier items.
While they can freeze a variety of products, air blast freezers are generally not the best choice for extremely delicate items that require very rapid freezing to maintain quality, such as individual quick-frozen (IQF) items.
Air blast freezers require substantial energy due to the powerful fans and low temperatures needed to freeze products quickly, but they are typically more energy-efficient than some other types of freezers due to their batch processing capabilities.
While air blast freezers are primarily designed for batch processing, they can be integrated into semi-continuous production lines depending on the setup.
Regular maintenance is needed to ensure optimal performance, including checking the fans, ensuring the proper temperature settings, and cleaning the evaporator coils to prevent ice buildup.
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