Applications and industry news
Communicating with the Market
Praxair is committed to helping boost productivity in the food processing market. We are in regular contact with the decision-makers in the industry providing application updates and industry-relevant news.
Stay Ahead of the Curve
There are inherent benefits in working with Praxair to improve both your productivity and maintain product quality. One of those benefits is access to the Praxair Food Technologies Lab. This dedicated service provides our customers with factual, data-based details to help select the properly-sized cryogenic system through a thorough understanding of your product's thermal properties. The heat analysis curve was featured in the November mailer and is just one type of evaluation that the food lab performs in Praxair's laboratory facility, Other tests and tools include quantitative thermal analysis, water calorimetry, data collection of your product during actual freezing, and a historical database to reference thousands of previously tested products.
Steady Productivity Throughout the Year
Ingredient temperature is critical to obtain reproducible results in baked goods, cookies, crackers, and snacks. Consistency is the key to achieving top quality, batch after batch. Praxair not only addresses temperature control issues for dry and powdered ingredients but also further down the line. The proper temperature in dough and batter makeup is also important to keep production at its peak. So check out how with work with customers to cool and control the temperature in Flour and Dry Ingredients, Dough Mixer Cooling and Spot Cooling anywhere along the production line.
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Download the original mailer (407KB)
Astute about Fruit (and Veg)
Fruits and vegetables to be frozen are generally picked at peak ripeness. They are often washed, blanched, frozen and packaged within a few hours of being harvested. Individually Quick Frozen (IQF) production using cryogenic liquid nitrogen or carbon dioxide rapidly freezes the fruit and vegetable portions locking in flavor, texture, and color. As varied as the colors and flavors, fruits and vegetables will have a range of optimal freezing processes. The Praxair Food Technologies Laboratory will work with customers to determine the best freezing conditions for the specific produce being processed to put in place the preferred parameters.
Review other information by downloading a copy of the August mailer. IQF Produce Production (330KB)
Precise Meat Mixing for Great Grilling
The Hearth, Patio, and Barbeque Association has reported that seven out of ten Americans own a grill or smoker. That translates to a good chance ground meat meats and other processed protein products will be on the menu. Controlling the heat while grilling ensures a tasty outcome. Conversely, removing undesirable heat during mixing and grinding of raw meat products maintains the desired characteristics of the finished ground meat patty or sausage blend. Download the mailer (175KB)
What's Heating up the Frozen Foods Aisle?
Discerning consumers today are finding more and more frozen entrée and ready-to-prepare meal options that address value, convenience, and quality. In fact, for the first time in five years, there's been measurable growth in the frozen food aisle due in part to the improved quality and variety of the selections.
In addition to final freezing steps, Praxair provides processors with in-line cryogenic freezing and chilling applications to quickly cool cooked sauces, gravies, purees, and other food liquids that make up a portion of the final product. In addition to the cooled liquid components, Praxair can convert those same ingredients into frozen dots or pellets to achieve exact portioning and improved handling. Download the mailer (180KB)
Frozen Pizza Market ... Global Growth
Expected to reach 17.3 billion dollars by the year 2023, the frozen pizza market is just one of the easy-to-prepare food categories that can benefit from a cryogenic freezing process. Other frozen entrée and appetizer selections may also achieve higher productivity and reduced re-work using a liquid nitrogen or liquid carbon dioxide system. Review the Praxair process for your favorite pizza, calzone, meatball, garlic bread, or another specialty offering.
When working with Praxair, it's not just the efficiency of our freezing and chilling systems utilizing the rapid heat removal properties of cryogenic gases that provide processing benefits. Praxair also offers product testing on full-sized production equipment in our food laboratory conveniently located in the Chicago metropolitan area.
Did You Know ... About Crust Freezing?
Quickly freezing the outer surface of food products - also know as crust freezing - is just the beginning of the cryogenic freezing process for food. This action firms the product surfaces to reduce moisture migration and retain product shape & appearance. The product continues to lose heat and equilibrates to the target temperature.
The Food Freezing Process in our Food Technology Laboratory
Praxair has performed over 12,000 tests to determine the freezing rate and thermal profile of a wide array of food products in our Food Lab over the last 45 years. We use that experience - stemming from all those analyses - to help improve your product quality and boost production.
Testing your product in our Food Lab is a great way to witness first-hand the benefits of freezing or chilling with liquid nitrogen or liquid carbon dioxide. The lab equipment is full-sized, production level systems – not models nor simulations nor analogs. Download the mailer (325KB)
Are You a Cryo-Genius?
Thank you for testing your knowledge of cryogenic freezing and chilling and learning more about the benefits of cryogenic gases and food processing. You’ll regularly get the cold hard facts and more freezing and chilling details in future communications. Each will offer basic facts about how rapid heat removal with cryogenic gases improves production efficiency while maintaining food product quality.