Crusting  [ Return towards  Applications  ]

In a combined freezing operation, a cryogenic freezer can also be installed in front of a mechanical freezer to boost mechanical freezer production.

Many types of food are sold sliced (eg. fish, ham, cheese, ...), or are cut during processing (eg. chewing gum). For these products, efficient slicing is obtained by increasing product solidity via cryogenic crusting (CRUST FLOW S™ or tunnel HIMALAYA™).

The same solidity is required for products which are crushed, such as peanuts, aromatic herbs or almonds to keep mixtures from becoming mushy or disaggregated.

Some complex products (such as ice cream) need to be crusted prior to being coated by fruit juice, chocolate, or decorations.

• AIR LIQUIDE processes

All these applications can be continuous (with Crust Flow or Tunnels) or in batches (with cryogenic cells or tumblers).

Some processes for these applications (hardening for slicing, crusting-coating, food preservation) have been developed by AIR LIQUIDE and now represent good exemples of cryogenic technology (see Food shape preservation, hardening, crusting, coating).