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Hello -
I am interested in building my expertise in and improving my understanding of liquid nitrogen (LN2) dosing with food products like sauces and condiments. For example, I would like to better understand (1) how to predict optimal dose duration/amount (i.e., not 'over dose' and over pressurize a container) and (2) methods to assess and quantify the efficacy of LN2 on decelerating the appearance of paneling and extending shelf life. Might someone be able to recommend resources (ideally not behind a paywall) that I could reference or consult to expand my knowledge in this space? I recognize that there is great value in this capability; however, I would like to get more "into the weeds" on the science and methodology behind implementation.
Thanks in advance for the advice!