AEF TECHNOLOGY ACOUSTIC EXTRA FREEZING
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en.aefrus.com AEF TECHNOLOGY ACOUSTIC EXTRA FREEZING
Transcript of AEF TECHNOLOGY ACOUSTIC EXTRA FREEZING
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AEF TECHNOLOGYACOUSTIC EXTRA FREEZING
An odorofoxidized
fat appears
The weight loss is up to 20% after
defrosting
The cell structureand thus the texture
are damaged
The overallview becomes
opaque
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HOWEVER QUALITY OF FISH AND MEAT GREATLY DETERIORATES AFTER DEFROSTING
Freezing is the best way to store products in the long run period.
DISADVANTAGESOF REGULAR FREEZING
This way customers have the chance to buy Far Eastern fish and Argentinian beef all around the world.
PRODUCTS THAT HAVE BEEN FROZEN WITH BLAST FREEZING CANNOT BE USED IN THE SAME WAY AS FRESH PRODUCTS WOULD HAVE BEEN USED.
In overall view graining and drying
appear
They losetheir juice during
cooking
Weight loss during cooking is 15-20% more
than, if fresh products are used
Their taste becomes
conserved
FRUITS AND VEGETABLES HAVE A SYNTHETIC TASTE DURING WINTER TIME
The prices of fruits, vegetables and berries increase significantly during winter. Fruit that has been frozen becomes sour, loses its texture and taste.
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SOLUTION: ACOUSTIC EXTRA FREEZING AEF
The following products can be frozen using AEF:
Nutrition features Natural color Texture Taste
AEF technology is based on developments of scientists from USSR in ice nano-crystalizing during long-time storage of food. The result of these developments is the
Acoustic freezing process, during which the structure of cells is preserved.
Quality is confirmed by multiple researches of scientific institutes
AS THE RESULT, THE FOLLOWING QUALITIES REMAIN THE SAME AFTER DEFROSTING:
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Cold Cold
of the product is absorbed by the ice
15-20%
SEQUENTIAL
THE DIFFERENCE BETWEEN SHOCK AND ACOUSTIC FREEZING
Ice crystals grow and coalesce, forming a “snowflake” the size of the cell
The ice crystals are inside muscle fiber, the texture remains intact
Ice crystals form at the peak of the waves throughout the whole volume of the product simultaneously
THE FREEZING PROCESS: PARALLELCrystals
Acoustic Waves
ACOUSTIC
SHOCK
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AEF technology can be installed in the already existing freezing units without any changes to the production scheme.
EQUIPMENT
PORTIONAL SHELF-TYPE CONTACT-TYPE TUNNEL-TYPE SPIRAL-TYPE
Types of installation are determined by the type of the already existing freezing unit.
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ADVANTAGES OF AEF
No weight loss of the product
after defrosting
Extention of product’s storage life
without any quality loss
Freshness of flavor after defrosting
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ADVANTAGES FOR FISH AND SEAFOOD:
no weight loss in caviar, seafood or fish
after defrosting
fish and seafood do not glaze over
keeping of fish, caviar, shrimps and other sea food at temperature -18 °С
up to 1,5 years without any quality loss
Change keeping to preserving flavor remains the same as before freezing
AEF can congeal shrimps
as well as sea-urchin’s
caviar
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CAVIAR PRODUCTION en.aefrus.com
Most of the commercially produced red caviar is extracted from wild salmon in the sea.The fish eggs inside roe sacks, or ovaries, are fragile and easily damaged.
The ovaries with fish eggs are extracted from salmon and frozen to preserve their freshness.
AEF ADVANTAGES FOR CAVIAR
After defrosting, thefish eggs are cleaned
from ovary’s outercoats and membranes.
From 15% to 40% of grains are‘popped up’ and demolished, partly
because their cells weredamaged during the traditional
freezing process (on the left)
Due to the gentle Acoustic Freezing process, almost
all the fish egg grains remain intact after defrosting and cleaning
(on the right)
freshness of flavor after defrosting
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ADVANTAGES FOR MEAT PRODUCTS:
no weight loss for meat, sausages, wieners,
paste after defrosting
perfect quality of hamburgers, nuggets,
sausages for fast food supply
freezing of excessive stock of meat during fluctuation of demand
and prices, keeping of seasonal poultry and meat
flavor after defrosting
remains fresh
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ADVANTAGES FOR BERRIES
availability of seasonal berries all year round
Provision of berries inn high season
at minimal costs
use of berries for pastry decoration
the year around
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ADVANTAGES FOR FRUITS AND VEGETABLES:
possibility to cook without defrosting (potato,
zuccini)
availability of seasonal fruits and vegetables
all year round
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TASTE THE EFFECTIVENESS AND ADVANTAGE!EN.AEFRUS.COMDMITRY BALABOLIN CEO Phone: +7 (966) 164 4254 [email protected]
IGOR KLIMASHEVSKIY Commercial director Phone: +7 (925) 886 6550 [email protected]
ANDREY PECHURIN Deputy CEOPhone: +7 (906) 777 8639 [email protected]
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