Application of lquid nitrogen produced by laboratory nitrogen generator in quick frozen food

Everyone must know very well about liquid nitrogen, but you certainly don’t know much about nitrogen generators that produce liquid nitrogen. Today, I will introduce two points to you. One is about the work of laboratory nitrogen generators. Principle; second is the application of liquid nitrogen in the quick freezing of food. First of all, we first understand what is the working principle of the laboratory nitrogen generator?
1. Working principle of laboratory nitrogen generator:
The compressed air removes oil, dust and other solid impurities and most of the gaseous water through the air purification device, and enters the membrane separation system. The separation membrane is a polyester micro-hollow fiber bundle integrated component. Under the action of pressure, the adsorption, diffusion, and penetration rates of various gases in the hollow fiber membrane are different, and they are arranged in order. We call the gas with a large penetration rate as "fast gas", such as oxygen and water; the small penetration rate is "Slow gas", such as nitrogen. After the mixed gas passes through the membrane, the "fast gas" is enriched on the outside of the low pressure, and the "slow gas" is enriched on the inside of the high pressure, thereby realizing the separation of oxygen and nitrogen. Under PLC control, continuous and stable output of finished nitrogen can be achieved.
2. Application of liquid nitrogen in quick freezing of food
The liquid nitrogen produced by the laboratory nitrogen generator in quick-frozen food can be generally divided into three methods: liquid nitrogen impregnation freezing, liquid nitrogen vapor blowing freezing and liquid nitrogen spray freezing. Liquid nitrogen impregnation freezing is to make the food body contact with liquid nitrogen, liquid nitrogen absorbs the sensible and latent heat of the food and is evaporated, so as to achieve the purpose of quick freezing food. Liquid nitrogen steam blowing freezes liquid nitrogen (using food heat) to evaporate in a special evaporator, and then blows it to the surface of the food at a high flow rate, so that the food freezes quickly. Liquid nitrogen spray freezing is to spray liquid nitrogen onto food, liquid nitrogen absorbs latent heat and vaporizes, and then the liquid nitrogen vapor absorbs sensible heat to increase the temperature, thus causing the food to freeze quickly. The application of this method is far more widespread and common than liquid nitrogen impregnation freezing and liquid nitrogen vapor blowing freezing.