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Although the international market plays an important role in the development of an enterprise, it is necessary to ensure the fresh, quality and nutrition of frozen vegetables. In the market of quick frozen vegetables, such as some quick frozen cucumber, Quick Frozen Broccoli, frozen green beans, frozen corn and so on, are very popular. According to the R & D personnel of keweigani company, a manufacturer of liquid nitrogen quick freezing equipment, I also said that the quick freezing experiment of Cucumber by liquid nitrogen quick freezing machine found that not only can the consumption of liquid nitrogen be saved, but also the quality of frozen cucumber is very good. In China, the frozen green beans were frozen by cold air in the process of liquid nitrogen freezing. The products can be frozen by ice crystal growth zone, which can reduce the damage to cells, and improve the freezing quality of the bean.For vegetables like broccoli, the freezing time in the temperature range from 0 ℃ to 5 ℃ in the process of quick freezing accounts for 40% of the whole freezing time process, that is to say, the freezing results of broccoli are directly affected by the freezing time in the temperature zone from 0 ℃ to minus 5 ℃. Researchers found that there are great differences in the time of using different equipment in the temperature range from 0 ℃ to 5 ℃ below zero. However, freezing broccoli with liquid nitrogen quick freezing equipment indicates that the freezing temperature is kept below 50 ℃ during the whole freezing process, so the freezing quality of broccoli is not always high.In the experiment of frozen strawberry, frozen strawberry can be stored for 9 months in refrigerator at minus 26 ℃ after quick freezing with liquid nitrogen. The juice loss rate of strawberry after thawing can reach less than 5.8%, which also proves that liquid nitrogen quick freezing equipment can maintain the nutritional value and commodity value of strawberry. Some people have studied the quality of bananas after the liquid nitrogen quick freezing technology. The results show that compared with slow freezing, liquid nitrogen quick freezing is more conducive to maintaining the high quality of bananas. When the freezing temperature is below zero and 80 ℃, the color of bananas, PPO and POD activity are very high, and the loss rate of juice is very low, which ensures the color and fragrance of bananas.In a word, the quick freezing of vegetables and fruits with liquid nitrogen can not only guarantee the quality of food, but also protect the environment. Coweigani is a manufacturer of liquid nitrogen quick freezing technology. The company has invested hundreds of millions of yuan in the research and development of liquid nitrogen quick freezing equipment. At present, it has a strong professional R & D team. For various food products, the liquid nitrogen cryocryo developed by coweigani can set different freezing temperature, freezing time and transmission speed according to different properties of food, And the liquid nitrogen quick freezing technology developed by coweijiani has obtained many patents in the world and has been well received by users.