Freezing technology creates shapes in liquid food
May 26, 2009
by Jeff Gelski
MURRAY HILL, N.J. — Cryoline PE freezer, a European-designed cryogenic freezing technology, is now available to food processors in North America, according to Linde North America, a member of The Linde Group. The technology produces frozen, consistent, formed shapes of sauces, purees, soups and a variety of other liquid food products.
The technology may appeal to processors interested in portion control of frozen ingredients, uniquely shaped products or branded products, according to Linde North America. It is suited for processors serving the food service, ready-to-eat meals and consumer markets.
"This is the only cryogenic freezing technology available that can make frozen pellets, discs, cubes, squares or a combination of shapes for a variety of liquid food products," said Mark DiMaggio, head of food and beverage markets, Linde North America. "The freezer has met with great success in Europe and has also been successfully tested and adopted by processors in the U.S."
The patented Cryoline PE freezer fills the cavities in a proprietary conveyor pre-cooled by liquid nitrogen. The low temperature of the conveyor freezes the liquid into the shape of the cavity, which stabilizes the product before it is released. It allows processors to precisely control portions, eliminates the need for extra bags in ready-to-eat meals and allows exact measuring of sauce to food products, Mr. DiMaggio said.
The Cryoline PE freezer is operational for product testing and customer demonstrations at Linde’s food laboratory in Cleveland.