Titled, “High-Efficiency Cryogenic Chilling for Food Processing,” the white paper describes how cryogenic chilling systems perform and highlights both automated and batch chilling processes for:

• Meat, Poultry and Seafood: Cryogenic systems can accurately and consistently bring products to the desired equilibration temperature. Highly efficient CO2 snow generators and automated systems are often used to replace dry ice and other manual chilling methods.
• Baking and Snack Food: Used before or during mixing, cryogenic flour and dry-ingredient chilling systems can improve temperature control for higher quality and repeatability. Accurate and consistent temperatures provide repeatable batch-to-batch dough quality, reduce mixer cycle times and improve downstream handling and extrusion processes.

“Recent advances in cryogenic chilling systems provide numerous advantages including improved productivity and repeatable quality,” says Mark DiMaggio, head of food & beverage, Linde LLC. “Because of the improved process repeatability and temperature consistency, cryogenic chilling plays an important role in food safety by maintaining strict temperature controls and hygienic conditions.”

Cryogenic chilling solutions featured in the paper include bottom-injection mixer chilling, sauce cooling and dry ingredient chilling. The solutions for chilling with CO2 snow for pellet replacement include combo bin chillers, box chilling systems and CO2 snow generators.

The Linde food team performs in-plant assessments and works with processors to develop optimal process solutions. For more information, visit: www.lindefood.com, or call: 800-755-9277.