cryogenic freezing


Also found in: Medical.

cryogenic freezing

[‚krī·ə′jen·ik ′frēz·iŋ]
(food engineering)
A freezing technique for preserving shrimp and other foods that are high-priced or have low moisture content by spraying them with liquid nitrogen as they pass through a tunnel on a conveyor belt.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Use of liquefied carbon dioxide in cryogenic freezing and cooling applications is evolving as indispensable for adding to the refrigeration value of food products, primarily for meat, poultry, and baked goods.
Through constant innovation and refinement, BOC has developed the use of liquid nitrogen as a safe, efficient and cost effective cryogenic freezing agent, giving you a viable alternative to mechanical freezing.
According to Praxair, cryogenic freezing and chilling can maintain product quality, texture and appearance; increase yield; boost productivity; improve product handling; address food safety issues; and reduce labor costs.
He said there was no question that cryogenic freezing - the process of preserving a dead body with liquid nitrogen - does work.
In the United Kingdom, the case has brought up serious discussions about regulating cryogenic freezing, specifically because it is not addressed in the country's Human Tissue Authority, a government agency created by an act of the same name in 2004 that regulates the preservation of sperm and embryos.
Prior to joining Aeroglide, Tom served as both Marketing and Product Manager for the Food Division of BOC Gases in Murray Hill, NJ, where he was responsible for marketing and business development for cryogenic freezing, chilling and gas packaging systems for the food industry.
Cryogenic freezing is used to produce high-quality foods, including meat and seafood products.
In the past, cryogenic freezing has only really been viable for major scale food producers with large production lines, but the simplicity of the new range and its compact size means its suitable for even the smallest sites.
Centrifugation, cryogenic freezing, refrigeration, manual handling and a change in temperature exposure are some examples of the required performance of the label.
The scientists also discovered that meat subjected to high-speed cryogenic freezing used on 10 per cent of frozen-food products in the UK - was more resistant to penetration by bacteria.
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