PartagerLa technologie “soft chill” permet de mieux contrôler la température durant la transformation alimentaire (en anglais)
Une nouvelle façon d’utiliser l’azote liquide pour maîtriser la température des aliments durant leur traitement permettra de gagner en qualité, même avec des aliments particulièrement sensibles à la chaleur ou réactifs, selon Air Products.
A new way of using liquid nitrogen to control the temperature of foods while they are being processed will improve quality, even when used with the most heat-sensitive or reactive foods, according to Air Products.
As an effective refrigerant, liquid nitrogen has long been used to help control the temperature of a wide range of food products while they are being processed. The liquid nitrogen is usually injected into the bottom of the food mix at intervals in order to keep it cool and regulate its temperature.
However, for some heat-sensitive or reactive food products such as dough, which contains yeast or sauces prone to foaming, Air Products has found that temperature control can be significantly improved by vaporising liquid nitrogen over the top of the mix, as well as injecting it into the mix itself.
As an effective refrigerant, liquid nitrogen has long been used to help control the temperature of a wide range of food products while they are being processed. The liquid nitrogen is usually injected into the bottom of the food mix at intervals in order to keep it cool and regulate its temperature.
However, for some heat-sensitive or reactive food products such as dough, which contains yeast or sauces prone to foaming, Air Products has found that temperature control can be significantly improved by vaporising liquid nitrogen over the top of the mix, as well as injecting it into the mix itself.