The science behind cryogenic
freezing and cooling
Are you always looking for ways to improve your production process?
Cryogenic freezing and chilling with food grade liquid nitrogen may be able to help solve some of your tricky food process problems.
Learn more about the science behind cryogenic freezing and cooling as well as some of the common terms associated with using liquid nitrogen in your process.
Air Products offers a Freshline® solution for every size customer; from large manufacturers with multiple product lines, to small food processors with specialty products, and every size in between!
Check out the videos below to learn more about the basic principles of cryogenic freezing.
Brief video tutorials that illustrate the benefits of liquid nitrogen food freezing and chilling.
Better understand continuous or process freezing versus storage or batch freezing.
Learn about the very cold exterior and relatively warmer interior of a frozen food upon exiting a continuous freezing system.
IQF (individual quick freezing)
Learn about the term Individually Quick Frozen and how it applies to food.
Learn about the process of equilibration when freezing food.
Learn about the importance of belt loading when freezing or cooling food in a continuous process.
Better understand the damage caused to food by freezing too slowly.
Learn how liquid nitrogen freezing and cooling solutions are able to increase throughput.
Liquid Nitrogen vs. CO2
See the difference between liquid nitrogen and CO2 in contact with food.
The benefits of using nitrogen in a variety of food freezing applications.