Features of flake ice Flake ice has a large contact surface area and good cooling. The minimum surface area of u200bu200ba ton of flake ice is 1579 square meters, and the surface area of u200bu200btube ice and granular ice is about 395 to 1294 square meters. Therefore, the cooling efficiency of flake ice is 2 to 5 times higher than that of tube ice and granular ice. Moreover, the flake
industrial ice maker only needs 80 tons of electricity to produce 1 ton of ice, and the cost is low, and it is widely used in the food processing industry. 1. Slaughterhouse During the steam depilation process of live pigs, chickens and ducks in the slaughterhouse, borneol is added to ensure that the skin of the meat and poultry is not cooked, reduce the temperature of the meat and poultry, adjust the humidity of the meat and poultry, and ensure the taste. Borneol can also be added to the processed meat and poultry during transportation. Slaughter chip
industrial ice maker application 2. In the process of bread, biscuits and noodles, the heating caused by friction will cause the flour to lose activity, and the gluten will decrease, which will affect the quality of the bread and biscuits. When stirring or applying the cream twice, use flake ice quickly Cool down to prevent fermentation. Using a proper amount of clean flake ice for temperature adjustment will ensure the quality of the product. 3. In the fermentation process of dairy products in the production of yogurt, in order to control the fermentation time, temperature and humidity, and maintain the biological activity of the yogurt, temperature-controlled fermentation is artificially using refrigeration to control the temperature below the normal fermentation temperature. Get the desired quality. Adding an appropriate amount of hygienic and clean flake ice is a good treatment. Fourth, ham meat flake ice has been widely used in the preparation of sausages and hams. During the tumbling and mixing of sausages, the high temperature generated by the friction between the high-speed rotating tumbling barrel and the ingredients has contributed to the The growth of bacteria changes the color and taste of the meat, and will cause degreasing (melting of fat), causing the produced sausages to have excessive bacteria, dull color, harder and greasy taste. When the flake ice is mixed into the ingredients of the sausage, it will obtain rapid cooling and ideal concentration, maintain the color and taste of the product, prevent degreasing, and improve hygiene standards. 5. In the brewing industry, the temperature will rise due to the biochemical reaction during the fermentation process. To control the temperature and time of the fermentation, maintain the biological activity of the yeast, and improve the stability of non-microbes, adding an appropriate amount of clean flake ice is the most economical way of doing.
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