Issue 32/2015 - Liquid nitrogen preservation technology realizes deep-freezing and quick-freezing treatment of aquatic products

Recently, Linde (Linde) for aquatic enterprises to provide Cryoline?Cryoline cold liquid nitrogen preservation technology solutions, with its excellent quick-freezing effect, not only can ensure the taste and quality of seafood and aquatic products, but also bring good economic benefits to customers, is one of
the most advanced seafood freezing technology.

Since the minimum operating temperature of liquid nitrogen can reach -196°C, when the seafood enters Linde's Cryoline?CS-80 liquid nitrogen freezer, the captured seafood will drop to -5°C in a very short time, and then further quickly drop below -50°C, protecting cells from damage and perfectly preserving the fresh taste
of the ingredients.
Moreover, liquid nitrogen is non-toxic and harmless, and will not have any chemical effects
on food.

Through the implementation of Linde's Cryoline cold liquid nitrogen preservation solution, aquatic products enterprises not only achieve cross-generation surpassing of the original preservation method in quick-freezing process and efficiency, but also bring customers more than expected benefits
in reducing investment costs, preserving and increasing product value, and shortening the return on investment cycle.
Therefore, the solution helps customers to obtain an absolute leading comprehensive competitive advantage
in this market.
(Xiaofei)