Air Products, a US-based gases and chemicals provider, has unveiled a new method which uses liquid nitrogen to control the temperature of foods, while they are being processed.
The procedure is claimed to enhance the quality of food products even when it is used with heat-sensitive or reactive foods.
Liquid nitrogen has been in use to control the temperature of various food products including, meat, fish, fruit, vegetables, dairy products and sauces for ready meals, while they are being processed.
The refrigerant is injected into the bottom of the food mix to keep it cool and its temperature is regulated.
The company identified that for some heat-sensitive or reactive foods such as dough, temperature control can be improved by vaporizing liquid nitrogen over the top of the mix or injecting it into the mix.
It redesigned the existing Freshline LIN-IS (Liquid Nitrogen Injection Solution) in a way that it offers either top or bottom injection.
Air Products European food sector specialist Ann Callens said, "This method of chilling can also help to reduce air bubbles in foam-sensitive products such as creamy sauces."
