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Review Article | Open Access

Recent advances on applying for freezing and pulverizing technology using liquid nitrogen in animal-derived products

Xinran Zhang1, Jiwang Chen1,2( ), Bochao Huang1, Liuqing Wang1,2, Chuyi Jiao3, Peng Zhang1,2( )
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China
Hubei Heyuan Gas Co., Ltd., Yichang 443000, China
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Graphical Abstract

Abstract

The traditional pulverizing technologies face limitations such as nutrient loss, risk of dust explosions and poor properties of powder. Liquid nitrogen freezing and pulverizing (LNFP) is an innovative technology combining low-temperature freezing and pulverizing, which can maintain high nutritional value and performance of food powders. This paper primarily reviews the basic principles of LNFP, the advantages compared to traditional pulverizing technologies (e.g., high-speed airflow pulverizing and ball pulverizing), relevant equipment, applications in animal-derived products, the improvement and innovation direction, and the combination with other food processing techniques. Although LNFP has potential in food processing, it still faces challenges such as food form, thawing loss and enzyme changes. In addition, the cost is also an issue. In the future, combining auxiliary methods with LNFP technology may improve product quality and processing outcomes of animal-derived products.

Keywords

animal-derived productsliquid nitrogen freezing and pulverizinghigh-speed airflow pulverizingball pulverizing

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Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240111
DOI: 10.26599/FSAP.2025.9240111
Cite this article:
Zhang X, Chen J, Huang B, et al. Recent advances on applying for freezing and pulverizing technology using liquid nitrogen in animal-derived products. Food Science of Animal Products, 2025, 3(2): 9240111. https://doi.org/10.26599/FSAP.2025.9240111

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Received: 11 October 2024
Revised: 06 December 2024
Accepted: 16 December 2024
Published: 09 April 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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