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The refrigeration effect of shrimp liquid nitrogen freezer
2026-06-01
The core of the refrigeration effect of shrimp quick freezing equipment lies in "speed" and "uniformity". Excellent quick freezing equipment can quickly allow shrimp to pass through the maximum ice crystal formation zone, forming micrometer sized small ice crystals inside shrimp meat cells, thereby avoiding puncturing the cell wall. In this way, the thawed shrimp can retain its original freshness and chewy taste to the greatest extent, and the juice loss rate is extremely low (usually controlled below 3%). The liquid nitrogen freezer (deep freeze) is currently the fastest freezing equipment, usually used for high value-added seafood products. Refrigeration principle: Directly spray liquid nitrogen at -196 ℃ into contact with shrimp, and use the principle of liquid nitrogen vaporization to instantly absorb a large amount of heat to achieve ultra-low temperature rapid freezing. Cooling effect: Freezing speed: Extremely fast, with a cooling rate of over 10 ℃/minute, freezing can be completed within a few minutes. Quality performance: Due to the extremely short freezing time, almost no water is lost, which can restore the original flavor and texture of shrimp to the greatest extent possible. Disadvantages: Liquid nitrogen is a consumable with very high operating costs, usually only used for high-end products such as abalone, caviar, or top-quality shrimp.
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