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Frozen Food

Throughout the world and in every branch of food technology carbon dioxide is bringing new power to the food producer in terms of:

  • Preparation, production and processing.
  • Storage, packaging and distribution.
  • Solving problems of shelf life, appearance, texture and flavor retention.

With carbon dioxide you can

food processing
  • Reduce temperatures quickly and efficiently.
  • Inhibit the growth of micro organisms.
  • Preserve food in controlled atmosphere.
  • Chill the whole product, or just part of it.

In short, carbon dioxide gives you the flexible control over your needs.

Carbon dioxide's unique characteristics make it ideal as a food processing ingredient.

Its natural bacteriostatic properties and the ease with which it disappears from food completely and readily after its job is done has resulted in its widespread use by leading manufacturers of high quality foods. Wherever perishable foods are required in peak condition, carbon dioxide can provide reliable solutions.

Carbon dioxide is easy to use and its manifold benefits can in many cases be achieved with the minimum of plant and equipment.

Whatever the application, whether simple or complex, the acknowledged experience of Carbacid acquired over many years of close association with the food and beverage industries and as the leading supplier of carbon dioxide in the East Africa is available to all prospective clients.

APPLICATIONS:

Carbonation
CO2 gas is used in the carbonation of beer and soft drinks and some wine where its presence enhances the flavor and preserves the contents of barrels, bottles and other containers.

Moving liquid by pressure
Considerable amounts of CO2 are used in the brewing industries, not only for carbonation but also in the conditioning and pressurized movement of beer and ciders. CO2 is also used for pressurized dispensing beer, soft drinks and ciders. In Juice industries, CO2 is also used for pressurized movement of fruit pulp.

Purging and inerting
CO2 is used in the purging of tanks and pipelines prior to their use of storage of beer, wine, edible oil and other consumables. It is also used as an inert atmosphere in storage tanks containing beer, wine, edible oil etc.; in order to minimize the oxidation.

PH control of washing water
CO2 is used to lower the pH of process water which has been treated with alkaline sodium hypo-chlorite to maintain chlorine ppm. This results in improved microbiological control at reduced concentrations of hypo-chlorite in such operations as vegetable, salad and cress washing.

Modified atmospheric packaging.
By introducing CO2 into hermetically sealed' gas impermeable packs containing perishable foodstuffs, air is removed from the pack thus ensuring there is no oxidative degradation and any opportunity for the development of off-odors and flavors. The presence of high concentrations of CO2 also inhibits the growth of many aerobic and some anaerobic micro-organisms thereby prolonging the storage life of the products. Concentrations of CO2 as low as 10% have been shown to have a beneficial effect by reducing the growth rate of food spoilage moulds and bacteria; but generally speaking the CO2 concentrations should be as high as possible. CO2 modified atmosphere packaging, therefore, offers additional protection compared to vacuum and nitrogen packaging which are only effective by way of exclusion of oxygen.

Food freezing with Carbon dioxide
Following to rapid rise in energy cost in the last few years globally, the use of CO2 for freezing has become increasingly competitive with other expendable refrigerants which require a greater amount of power and high capital investment for their production.

When liquid CO2 is discharged into the atmosphere its physical properties dictate that it must instantaneously change to solid and gas, both at -109.20F.These are the only two forms of CO2 that can exist at atmospheric pressure and about 1kg. of liquid CO2 injected gives 0.5 Kg of CO2 snow which should absorb 228 BTU before it is completely converted into 1Kg.of gas at 109.20 F. Further in order to raise temperature of 1 Kg. Of gas at -109.20 F by 10 F, 0.4BTU has to be absorbed from the surrounding. Thus if the gas is rejected from the freezer at 00 F, it will have absorbed additional 43.6 BTU/1 Kg. of gas. So about 270 BTU can be removed to by 1 Kg. Of bulk liquid CO2, when gas is rejected at 00F, of which 84% is achieved by converting solid CO2 to gaseous CO2 at -109.20F.

All CO2 freezers work on the simple principal of injecting Liquid CO2 into the freezer through specially designed nozzles to ensure the rapid conversion of CO2 snow to CO2 gas. This action initially cools the freezer to operating temperature of, with circulation of cold gas by means of fans. During operation, as the temperature of the gas rises above the pre-set value, the thermostat operates, so activating the solenoid valve on the liquid CO2 & more liquid CO2 is injected with corresponding cooling.

Spiral freezers, Straight Tunnel freezers are available with capacities up-to 2 tons/hr. and for smaller scale Batch Freezers of capacity of about 150 Kg/hr. Liquid Carbon dioxide supply is maintained from bulk storage tank installed at customer's premises.