Application Industry Solutions
——Pet Food

1. Principle of rapid freezing
Ultra low temperature freshness preservation: Freeze rapidly in an environment of -35 ℃ to -50 ℃, allowing the moisture of ingredients to form uniformly small ice crystals of ≤ 50 μ m within 15-30 minutes, avoiding damage to cell structure and retaining over 95% of nutrients (ordinary high-temperature processing only retains 70%)
Biological activity protection: Quickly pass through the ice crystal danger zone of -1 ℃~-5 ℃, inhibit microbial reproduction and enzyme activity, extend shelf life to 6-12 months without the need for preservatives. Texture and flavor locking: The formed microporous structure gives freeze-dried products a crispy texture and rapid rehydration (3-5 minutes to restore fresh meat state), increasing palatability by 50%
2. General process flow
Raw material acceptance (CCP1) → pretreatment (cleaning/cutting) → cooking/blending → pre cooling → quick freezing (CCP2) → packaging (CCP3) → frozen storage (-18 ℃± 1 ℃)
Key process nodes:
Pre cooling: After cooking, quickly cool down to 0-5 ℃ to reduce the temperature difference stress during quick freezing and prevent product deformation
Quick freezing: -40 ℃ environment, wind speed ≥ 5m/s, ensuring that the center temperature reaches -18 ℃ within 30 minutes
Packaging: High barrier material (oxygen permeability<5cm ³/m ² · 24h), vacuum or nitrogen filled to prevent oxidation and dry consumption

1. Freeze dried staple food (mainstream technology for high-end pet food)
Technical focus:
Pre freezing parameters: -40 ℃~-50 ℃, 4-6 hours, ensure complete freezing
Vacuum sublimation: The vacuum degree is maintained at 10-30Pa, and the temperature gradient is controlled at ± 2 ℃. Ice crystals directly sublime into water vapor
Analysis of drying: Raise the temperature to 45 ℃ in the later stage, ensure that the moisture content is ≤ 8%, and extend the shelf life
Applicable products: Full price nutritional formula, high-end cat/dog food with a meat content of ≥ 70%, and a nutritional retention rate of 98%
2. Fresh frozen pet food (raw meat and bones)
Technical focus:
Raw material standard: human grade fresh meat, no antibiotic residue, strict quarantine
Freezing parameters: Freeze below -20 ℃ for ≥ 72 hours to completely kill parasites and pathogens
Packaging design: divided into individual servings to prevent repeated thawing, vacuum packaging to isolate oxygen
Applicable products: Raw bone and meat formula, low sensitivity food from a single protein source, retaining natural digestive enzymes
3. Pet snacks (chicken jerky/fish strips, etc.)
Technical focus:
Shape control: Cut thickness<3cm to ensure even freezing and prevent edge and corner frostbite
Texture optimization: using fluidized freezing, product spacing ≥ 2cm, avoiding adhesion and maintaining individual integrity
Applicable products: Single or combination snacks such as chicken nuggets, salmon strips, vegetable crisps, etc., with good rehydration properties
4. Wet/canned pet food
Technical focus:
Sterilization synergy: Before quick freezing, pasteurization (85 ℃/10min) or HPP high-pressure treatment is used to ensure safety with dual safeguards
Container selection: High temperature resistant steaming bag or metal can to prevent freezing, expansion, and deformation
Applicable products: canned food with high moisture content (>70%), Miaoxian Bao, etc., can be opened and eaten immediately without thawing

Device Type	Applicable Products	Advantage
Spiral Quick Freezer	Main grain granules, strip-shaped snacks, and bulk products	Continuous production, small footprint, precise temperature control
Individual Quick Freezer	Small snacks, granular products	Monomer non adhesive, high product separation