Types of freezing technology

This type of refrigeration is called the air blast method and is the most popular method of refrigeration, but there are actually many different types of refrigeration.

Representative ones are as follows.

1. Air blast method (air freezing)
2. Liquid method (liquid freezing)
3. Contact method (contact freezing)
4. Liquefied gas method

Air blast method (air freezing)

This is the most familiar and widespread method.
By blowing in chilled air, the temperature inside the freezer is lowered and freezing is performed.

Liquid method (liquid freezing)

Freezing is done by immersing food in liquid that has been cooled to -10℃ to -35℃.

This method is similar to freezing something by putting it in ice water, using a liquid such as alcohol that does not freeze even at 0℃ as a medium (brine).

Contact method (contact freezing)

This is a method of freezing food by bringing it into contact with a low-temperature freezing plate, and is a cooling method that takes advantage of the fact that the amount of heat transmitted from the chilled plate is large (compared to air).

In order to increase cooling efficiency, there are many facilities that sandwich food between freezing plates and apply pressure.

Liquefied gas method

This is a method of freezing food by directly spraying liquid nitrogen at -196℃ or liquefied carbon dioxide at -79℃ onto food.

Freezes food all at once using a medium with an extremely low temperature.

At refrigeration sites, there are facilities that combine multiple methods.
Each method has its advantages and disadvantages, and the foods that are suitable for each freezing method also differ, so it is necessary to select the equipment for the most suitable freezing method.