Cryogenic Chilling

Linde LLC offers a new informational white paper detailing the advantages of upgrading or switching to cryogenic chilling solutions for food processing. It is now available as a free download via this link.

For baking and snack food, used before or during mixing, cryogenic flour and dry-ingredient chilling systems can improve temperature control for higher quality and repeatability. Accurate and consistent temperatures provide repeatable batch-to-batch dough quality, reduce mixer cycle times and improve downstream handling and extrusion processes.

Titled, "High-Efficiency Cryogenic Chilling for Food Processing," the white paper describes how cryogenic chilling systems perform and highlights both automated and batch chilling processes.

Chilling with food-grade cryogenic gases -- either nitrogen (N2) or carbon dioxide (CO2), including CO2 snow -- offers a valuable alternative to mechanical chilling, dry ice, or top-chilling methods. Cryogenic chilling systems can provide consistent, accurate temperature profiles and also save time, especially when compared to manually loading bags of dry ice or CO2 pellets into mixers, or manually packing ice into food boxes.

"Recent advances in cryogenic chilling systems provide numerous advantages including improved productivity and repeatable quality," says Mark DiMaggio, head of food & beverage, Linde LLC. "Because of the improved process repeatability and temperature consistency, cryogenic chilling plays an important role in food safety by maintaining strict temperature controls and hygienic conditions."