The process of first stage for the food in the freezer is the shell freezing stages, to freeze the external of the food in a short span of time, this doesn't make mutual bonding with the particles. generally it uses the centrifugal fan for it is in the fist stage of large wind speed and high pressure.The first stage as the ultimate stage of freezing, which requires the center temperature of the food must below -18 ℃.
Food fluidized freeze has the following features:
The Blast Freezing.
-
Compared with the traditional air forced circulation freezing device,there is a strong heat transfer function in the fluidized freeze process，the heat exchange intensity increased 30 to 40 times. This is because: the heat resistance has been reduced 15-18 times when the food is in suspension of frozen. Surface exothermic coefficient between the product and the air has been increased 4 ~ 6 times, the effective heat transfer area has been increased 3.5 to 10 times. So the fluidization in a freezer is dozens of times faster than normal freezing equipment . Because of fast freezing ,the freeze of fluidized can maximize the time of keeping the food in an original state of nutrition and fresh.
2)
Monomer Rapid Freezing.
Because the food keeps the suspended state in the process of freeze.，they will not adhere together after the process of freeze .In this way the food is not only of good quality, but also facilitate for packaging and consumer consumption.
(3) Less food consumption. Every surface of the frozen food has a very thin layer of ice coating, which maintains the food freshness and is good for preventing oxidation. It is particularly important to the food in higher price.
(4) Easy to achieve mechanization and automation of continuous production, high production efficiency,it improves the working conditions by enabling the workers operate it under the condition of of normal temperature .
