At this month’s International Production & Processing Expo in Atlanta, Praxair, Inc. will display industrial and cryogenic gases technologies that can help improve yield, reduce costs, and increase productivity for customers in the poultry and red meat processing industries. Visitors to the company’s booth, #4631, will see demonstrations using liquid nitrogen and carbon dioxide to help produce a variety of food products.
Praxair’s live chef demonstrations will feature the following key products and processes:
ColdFront Ultra Performance Immersion Freezer – This nitrogen demonstration highlights the speed and quality of cryogenics when immersing products in a bath of liquid nitrogen – the fastest way to quickly freeze food. Visitors to the Praxair booth will see the unique preparation of a savory chicken meatball.
ColdFront Ultra Performance Flighted Freezer – Praxair’s guest chef will create a diced salmon appetizer using liquid nitrogen, showing how IQF (individually quick frozen) products can create uniform food pieces for recipes. Visitors will also see how carbon dioxide can be used to create a tomato garnish.
CryoBlend Cryogen Injection Cooling for Meat Mixing – CryoBlend liquid nitrogen meat mixer cooling will also be shown with the in-booth production of a garlic and peppered chicken sausage demonstrating how rapid and precise temperature control can be achieved with liquid nitrogen during the mixing phase.
Other Gas-Related Demonstrations – Also featured throughout the day will be the production of ice cream using liquid nitrogen and a separate infused aroma station that demonstrates the solid to vapor phase sublimation of carbon dioxide.
Freezing and chilling systems, including advances in carbon dioxide snowing, will be on display to spark discussion around important temperature control issues and needs. For further information on the technologies and equipment mentioned, please visit www.praxairfood.com or visit Praxair engineers in booth #4631 at IPPE.
