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Liquid nitrogen temperature can reach at -196C, when it is touch the food gasification will be able to take the heat quickly. The ultra-low temperature and high heat exchange rate to achieve the rapid freezing. This rapid freezing produce the smallest ice crystals and help to maintain the texture of the food. This also prevents moisture loss, and almost no loss, and maintain the color, flavor and original quality of the food. Cooling nitrogen gasification uniform control of ground-oriented to the front-end of the freezer, achieve to heat countercurrent exchange, to improve nitrogen utilization.
