Case Customers in the Liquid Nitrogen Quick-Freezing Industry
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Engineering Cases
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Because liquid nitrogen rapidly freezes food at low temperatures, it forms fine, evenly distributed ice crystals within the food, causing minimal damage to cells. After thawing, there is little loss of juices, allowing the food to retain its nutritional value, texture, and original flavor. At the same time, as liquid nitrogen evaporates into nitrogen gas that replaces the air, it can reduce oxygen concentration during the freezing process, thereby slowing down food respiration and oxidation. When liquid nitrogen comes into contact with foods that have irregular shapes, it can minimize thermal resistance.
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