Applications and industry news
Communicating with the MarketPraxair 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.
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?
Answers to the "Test Your Knowledge of Freezing and Chilling Quiz" are:
|1. The gases used in cryogenic freezing are:||B. Carbon Dioxide & Nitrogen|
|2. IQF stands for:||B. Individually Quick Frozen|
|3. The approximate U.S, frozen food market is:||C. $54 billion|
|4. The temperature range of liquid nitrogen is:||C. -220o F to -250o F|
Thank you for testing your knowledge of cryogenic freezing and chilling and learning more about the benefits for food processing. You’ll regularly get the cold hard facts and more freezing and chilling details in future communications. Each will offer the basic facts about how rapid heat removal with cryogenic gases improves production efficiency while maintaining food product quality. View the entire mailer (380KB)