Toronto, Canada - In a live broadcast on Wednesday, April 25, 2018 at 1 p.m. EDT, Xtalks has invited industry experts from Linde LLC to discuss the advantages of cryogenic chilling, how it works and describe the properties of cryogens. This webinar will present several cryogenic solutions that address a variety of temperature control issues in commercial food processing operations, especially bottom injection chilling in a mixer, blender or kettle, sauce cooling and dry ingredient chilling. Chilling with CO2 snow automated combo-bin chillers, box chilling systems, snow generators and snow horns, for a variety of processes, will also be explored.
High-efficiency cryogenic chilling processes can boost productivity and streamline food processing operations. At the same time, they can help maintain proper food temperatures throughout the plant, which is essential for food preservation and food safety.
Cryogenic chilling systems use either liquid nitrogen (N2) or carbon dioxide (CO2) to chill foods or ingredients with high efficiency. They offer a valuable alternative to mechanical refrigeration and other chilling methods, such as manually loading bags of ice or dry ice into mixers, manually packing ice into food boxes, or grinding frozen blocks of meat in a grinder/mixer.
As production grows, these older methods can create bottlenecks and heighten plant risks for motion and back injuries, and cross-contamination. In addition, traditional mechanical chilling and refrigeration systems typically rely on ammonia-based refrigerants, which are hazardous chemicals. In contrast, cryogenic solutions chill with inert gases that are naturally occurring in the environment.
Cryogenic Cooling for the Meat Industry
In the meat, poultry and seafood industries, cryogenic chilling can efficiently and consistently bring protein products to the desired equilibration temperature and can reduce the need for holding freezers to minimize overall refrigeration costs at a plant. CO2 snow generators and automated CO2 snow chilling systems can replace ice chilling methods and reduce chilling costs while saving time and labor in the process. Liquid cryogenic systems can chill ground meat, poultry or seafood products for added efficiency.
Cryogenic Cooling for the Baking Industry
In the baking and snack food industry, cryogenic chilling can be used before or during mixing. Tightly controlled cryogenic chilling systems can reduce mixer cycle times and improve downstream handling and extrusion processes.
Other Plant Uses of Cryogens
Beyond cold food processing, CO2 or N2 gases can be used in other plant operations, including protecting dry ingredients in storage silos, and protecting packaged foods with modified-atmosphere packaging (MAP) systems. Multiple uses of these food-grade gases at a plant can improve economies of scale to further reduce operating plant costs.
The session will benefit professionals responsible for quality and food safety within food companies, as well as those involved in temperature-controlled food processing of:
For more information about this complimentary webinar visit: High Efficiency Cryogenic Chilling for Food Processors.