Zhangzhou ultra-low temperature cold storage Xiamen low temperature cold storage project

Xiamen Liya Industry and Trade Co., Ltd. designs and produces various large, medium and small refrigerated warehouses, freezers, controlled atmosphere warehouses, fresh-keeping cold warehouses, quick-freezing warehouses, logistics cold warehouses, pharmaceutical storage warehouses and various experimental cold storages, constant temperature warehouses, and explosion-proof warehouses. Cold storage and other types of cold storage include modular cold storage and civil cold storage.
High temperature warehouse (℃～℃), medium temperature warehouse (-℃～℃), low temperature warehouse (-℃～-℃), quick freezing warehouse and various ultra-low temperature cold storages (℃- -℃), or low temperature constant temperature and humidity , low temperature and low humidity cold storage.
Low-temperature cold storage refers to a method in which food quickly passes through its maximum ice crystal formation area and is quickly frozen when the average temperature reaches -°C. Food will undergo various changes during the freezing process, such as physical changes (volume, thermal conductivity, specific heat, dry consumption changes, etc.), chemical changes (protein denaturation, color change, etc.), cell tissue changes, and biological and microbial changes. changes, etc. The characteristic of quick-frozen food is that it maintains the original nutritional value, color, and aroma of the food to the greatest extent. In other words, during the freezing process, it is necessary to ensure that the above-mentioned changes in food can achieve maximum reversibility.
Quickly freezing food has the following advantages:
Avoiding the formation of large ice crystals between cells
Reduce the leakage of water in cells, and reduce the loss of juice during thawing
Concentrate the interior of cell tissues The contact time between solutes and food tissues, colloids and various components is significantly shortened, and the harmfulness of concentration is reduced to a minimum
The food is quickly lowered to the temperature of microbial growth activity, which is beneficial to resist the growth of microorganisms and their biochemical processes. Reaction
Food stays in the freezing equipment for a short time, which is beneficial to improving equipment utilization and continuous production
Most foods start to freeze when the temperature drops to -℃, between -℃~-℃ Most of the ice crystals are generated, and this stage is called the highest ice crystal formation stage. Quick freezing can greatly shorten the freezing time at this stage and remove this heat as quickly as possible, which is of great significance to improving the quality of quick-frozen foods.
Advanced technology:
Xiamen Liya series cold storage adopts frost-free quick-freezing refrigeration method, equipped with famous brand compressors and refrigeration accessories, uses automated frost, and has microcomputer intelligent control. The refrigeration system uses green refrigerant, which belongs to Century International's advanced refrigeration technology
Xiamen Liya Industry and Trade Co., Ltd.
Contact: Xiao Shen
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