Description
Cryogenic grinding uses liquid nitrogen to freeze food material, enabling ultra‑fine pulverization while preserving heat‑labile compounds.
Technical
At temperatures below –196 °C, the material becomes brittle, allowing mechanical forces to fracture it into sub‑micron particles. The extreme cold also immobilizes enzymes and volatile compounds, preventing oxidation and thermal degradation during milling.
Science
Primary Reaction
Freezing reduces molecular mobility, enabling brittle fracture and preventing thermal degradation.
Sensory Profile
Aroma ()
crispneutralcleanfreshsubtlesharppure
Origin & History
Civilization
High‑tech food engineering