A key cryogenic agent in the cooling, chilling and freezing of food products, carbon dioxide protects the taste and texture of your produce by maintaining proper temperature control.
Nitrogen is a key cryogenic agent in cooling, chilling and food freezing processes. Because of its extremely cold temperatures, liquid nitrogen is an essential part of immersion freezing, the fastest method known for producing individually quick frozen (IQF) foods.
From apples to zucchini, Praxair systems efficiently freeze and chill a wide variety of produce. Our individually quick frozen (IQF) freezing systems gently tumble individual food pieces to maximize cryogen exposure for a thorough and rapid freeze. If your product is more delicate, our cryogenic systems control temperatures so that fruits and vegetables are chilled to firm and cut cleanly with less damage.
Removing heat with carbon dioxide snow is an economical, precise way to cool your produce at any point in your production. Praxair snow dispensing devices are available in a wide range of sizes and types, and can stream CO2 snow from any orientation. Plus, the snow particles are much more consistent and uniform, allowing the most effective snow cooling available.
Extend the shelf life of fresh, pre-packaged produce using modified atmosphere packaging (MAP). Consumers continue to demand fresh, convenient products, and MAP helps ensure that your produce stays at its peak quality for longer.
CO2 in greenhouse growing increases productivity through improved stem strength, higher fruit yields and earlier flowering. Liquid CO2 is low-cost and easy to install, and can optimize your greenhouse growing.