date:Dec 14, 2012
moisture losses mean not only lost profit due to lower packing weight, but a loss of the quality and flavor that keeps customers coming back, DiMaggio said. In addition, attention to food quality and safety is increasingly making hygienic design a differentiating factor in equipment decisions.
While there are physical limits to how quickly food can be chilled or frozen, recent advances are improving quality, efficiency and productivity, ensuring new cryogenic technology will play an even more p