Liquid nitrogen is widely used in various industries

Liquid nitrogen is a relatively convenient cold source. Due to its unique characteristics, liquid nitrogen has gradually received attention and recognition, and has been more and more widely used in animal husbandry, medical care, food industry, and low temperature research fields. , in electronics, metallurgy, aerospace, machinery manufacturing and other aspects of continuous expansion and development.

Liquid nitrogen is currently the most widely used cryogen in cryosurgery. It is one of the best refrigerants found so far. It can be injected into a cryogenic medical device, just like a scalpel, and it can perform any operation. Cryotherapy is a treatment method in which low temperature is used to destroy diseased tissue. Due to the sharp change of temperature, crystals are formed inside and outside the tissue, which causes the cells to dehydrate and shrink, resulting in changes in electrolytes, etc. Freezing can also slow down the local blood flow, and microvascular blood stasis or embolism cause cells to die due to hypoxia.

Among the many preservation methods, cryopreservation is the most widely used and the effect is very significant. As one of the cryopreservation methods, liquid nitrogen quick-freezing has long been adopted by food processing enterprises. Because it can realize ultra-quick freezing at low temperature and deep freezing, it is also conducive to the partial vitrification of frozen food, so that the food can recover to the greatest extent after thawing. To the original fresh state and original nutrients, the quality of frozen food has been greatly improved, so it has shown unique vitality in the quick-freezing industry.

Low-temperature pulverization of food is a new food processing technology developed in recent years. This technology is especially suitable for processing foods with high aromatic cost, high fat content, high sugar content and high colloidal substances. Using liquid nitrogen for low temperature pulverization, the bone, skin, meat, shell, etc. of the raw materials can be pulverized at one time, so that the particles of the finished product are fine and protect its effective nutrition. For example, in Japan, seaweed, chitin, vegetables, condiments, etc., which have been frozen in liquid nitrogen, are put into a pulverizer to be pulverized, so that the fine particle size of the finished product can be as high as 100um or less, and the original nutritional value is basically maintained.

In addition, using liquid nitrogen for low-temperature pulverization can also pulverize materials that are difficult to pulverize at room temperature, heat-sensitive materials, and materials that are easily deteriorated and decomposed when heated. In addition, liquid nitrogen can pulverize food raw materials that are difficult to pulverize at room temperature, such as fatty meat and vegetables with high water content, and can produce new processed foods that have never been seen before.

Thanks to the refrigeration of liquid nitrogen, egg wash, liquid condiments, and soy sauce can be processed into free-flowing and pourable granular frozen foods that are ready-to-use and easy to prepare.