Cryogenic chemicals liquid nitrogen, liquid carbon dioxide (CO2 and solid CO2 (Dry Ice) are often used in food processing, which includes grinding, mixing, coating, freezing, and packaging foods. Food processors use these liquids to produce a variety of foods, such as meat, poultry, baked goods, and prepackaged meals.
Cryo-mechanical freezing utilizes liquid nitrogen to prevent moisture loss and minimize food damage. Cryogenic freezing tunnels and immersion freezers freeze the outer surface of products, preserve moisture, help prevent microbial growth that can lead to food spoilage, and maintain the foods’ original freshness and texture.