Indirect contact freezing

The gentle method of food preservation

Freezing food is probably the gentlest method of food preservation. Freezing prevents food from spoiling by inhibiting micro-organic and enzymatic action, and has few adverse effects on taste, texture, nutritive value or colour.

Most foods are frozen as result of an indirect contact freezing process. During this process, the product and a heat transfer fluid are separated by means of an interface or barrier between the cooling medium and the product. This interface may be a metal plate or the product packaging material, which prevents direct contact between the product and the cooling medium.

Recommended dosage:

  • 45-65% Zitrec© FC