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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (1343) Last page : (1346)
Article doi: :

Cryogenic Freezing Technology

Yogesh Kumar1*, Soumitra Tiwari2 and Yashwant Kumar2
1Lecturer, Department of Food Processing &Technology, Bilaspur University, C.G., India
2Assistant Professor, Department of Food Processing &Technology, Bilaspur University, C.G., India
*Corresponding Author E-mail:
Received: 18.03.2018  |  Revised: 23.04.2018   |  Accepted: 27.04.2018



We are living in 21 centuries and this time is totally based upon technology. In food processing sector many technology are used for many purpose. Cryogenic freezing technology is come and change the preservation process by which any living cells, tissues and food products are protected from spoilage or de cay by preserved them at very low temperature. In this technology all type of moisture are removed from the food product and make solid. When liquid N2 or Co2 (Cryogenic liquid) comes into contact with product it convert the phase from liquid to vapor with the help of Heat transfer. Boiling point of liquid nitrogen of -196 degree c. liquid nitrogen is converting from liquid to vapor at that low temp.

Key word: Cryogenic freezing, Liquid nitrogen, Liquid carbon dioxide, Heat transfer, Low temperature.

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Cite this article: Kumar, Y., Tiwari, S. and Kumar, Y., Cryogenic Freezing Technology, Int. J. Pure App. Biosci.6(2): 1343-1346 (2018). doi: