<strong>Tan Long Freezing Equipment</strong> This helps shorten processing time, reduce losses, and maintain consistent product quality throughout the production process.
In the seafood processing industry exporting to the most demanding markets such as Japan, the United States, and the European Union (EU), value-added shrimp products such as Nobashi shrimp (shrimp) are particularly popular.
IQF Spiral Freezer: Continuous freezing on multi-layer spiral conveyor belts: 500–5,000 kg/h, 12–30 layers, 304 stainless steel conveyor belt 600–1,000 mm wide. When to use, cleaning, and maintenance.
IQF (Individual quick freezing) fluidized bed freezers are used for freezing vegetables, fruits, and small shrimp. They require airflow of 4–6 m/s; for example, freezing 1,000 kg of mangoes requires approximately 110,000 m³/h, and electricity consumption is 0.20–0.40 kWh/kg.
The two most common types of IQF (Individual Quick Freezing) conveyor belts are spiral and straight. Both freeze products individually, differing in the layout of the conveyor belt path — and that's what makes them so special.
In the context of the ever-growing food and F&B industry, the need for preservation solutions that maintain the freshness and nutritional content of ingredients is always a priority.
Quick freezing is an advanced technological process that preserves food by lowering its temperature to extremely low levels in a short period of time, thereby preventing the growth of microorganisms.
Proper freezing methods for jackfruit are crucial to ensuring the quality of jackfruit for export, meeting the stringent requirements of international markets, and optimizing profits for businesses.
Mangoes are a high-value export product, but maintaining their vibrant yellow color and natural sweetness after harvest is a challenge due to browning and oxidation.
Surimi (擂り身) is a semi-finished food ingredient made from finely ground white fish meat, which is washed multiple times to remove fat, blood, and non-protein impurities, then pressed to separate the water and mixed with other substances.
Freezing is the process of lowering the temperature of food below its freezing point (-18°C or lower) in the shortest possible time, in order to completely inhibit the activity of microorganisms and enzymes that cause spoilage.
Flake ice is a type of ice in the form of thin sheets, approximately 1.5–2.2 mm thick and with a flat surface size of about 12×16 mm. The dry and flat surface of flake ice creates a large contact area with food.,
IQF stands for Individual Quick Freezing, also known as individual product quick freezing technology. The IQF system passes products through a forced convection cold air stream at a temperature of -35°C.
Food preservation
