Blast Freezing Technology

Blast Freezing

Definition:

1. Freezing: Freezing is a phase transition where a liquid

turns into a solid when its temperature is lowered below
its freezing point

2. Blast Freezing: Process in which food temperature is

reduced from +700C t0 -180C within 240 minutes.

3. Blast chilling: Process in which food temperature is

reduced from +700C to +30C within 90 minutes.
Blast Freezing working principle
Temperature drop from +700C t0 -180C within 240 minutes.

Blast freezing is the process of pushing very cold air over a

food product to freeze it as quickly as possible.

Different types of blast freezers are available:

1. Single-load blast freezers – That freezes batches of

products at a time.

2. Continuous blast freezers – such as tunnel freezers that

continually wash cold air over the products as they move
through the blast freezer on a conveyor belt.
Advantages of Blast Freezing
Blast freezing locks in the nutritional value, flavour, texture and colour of the food it preserves.

Food involving the delicate preparations such as pasta, souffles and fruit extracts are protected from damage due
to the rapid freezing process.

Blast freezing is very safe and stops bacteria and other microorganisms from growing inside the food.

Food from a blast freezer when thawed keeps its structure and quality better.

Food cross-contamination is very low with a blast-freezer as it provides different compartments for different food
preservation.
Dis-advantages of Blast Freezing

Consume lots of energy

Too expensive

Only commercial