Air Liquide Innovates Packaging, Distribution

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Soaking fresh-cut vegetables in ice water and keeping them at low temperatures has long been the industry standard for processors. Air Liquide America and research partner Turatti are introducing a highly effective and easy-to-use alternative at the International Poultry Expo at the Georgia World Congress Center in Atlanta that has an added benefit: better bacteriological handling.

The Polar Wind™ Tunnel, developed by a joint Air Liquide / Turatti research team, uses liquid nitrogen to chill vegetables to 2-3°C (35.7-37.4°F) after the drying phase. Thus, vegetables are chilled for better bacteriological handling than the water-soaking method, according to Thomas Wolf, Business Development Manager for Air Liquide America’s Food and Beverage area.

“The Polar Wind has already been installed in numerous facilities in Europe and has proven itself as a highly efficient and cost-effective solution to bacteriological handling issues,” said Wolf, who led Polar Wind installation efforts in Germany before joining Air Liquide America in August 2003. “Customers also appreciate the cost savings over expensive ice-water baths, not to mention the increased shelf life, product appearance and greater freshness that the Polar Wind offers.”

”The European market has quickly adopted the Polar Wind system,” Wolf said, “and they are excited to have the innovative expertise that both Air Liquide and Turatti offer their customers. Our American partners can also be certain that the Polar Wind will meet and exceed their expectations for operation, cleaning and maintenance.”

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