ShareQuick-freezing, an industrial logic.
Surgélation, une logique industrielle.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
The main innovations in quick-freezing concerns the optimization of air circulation, improvement of hygiene, reduction of the defrosting time of heat exchangers, and the recovery of refrigerant fluids. One trend is the development of mixed refrigeration, that is to say a combination of classical mechanical refrigeration and cryogenic refrigeration, in order to improve quick-freezing with a crusting prior to deep freezing.
Details
- Original title: Surgélation, une logique industrielle.
- Record ID : 1996-0400
- Languages: French
- Source: Process - n. 1101
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food engineering;
Freezing installations;
Freezing of foodstuffs - Keywords: Industrial freezer; Food; Modernization; Manufacturer; Design; Freezing
-
Cryo or mechanical?
- Author(s) : EVELEIGH K.
- Date : 1993/11
- Languages : English
- Source: Frozen chill. Foods - vol. 47 - n. 11
View record
-
Fluidisation à avancement par "sauts de puce".
- Author(s) : GAC A.
- Date : 1997/08
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 976
View record
-
Air flow, product center, and surface temperatu...
- Author(s) : GRUDA Z., KASIECZKA W., PLUTA Z.
- Date : 1996
- Languages : Polish
- Source: Chlodnictwo - n. 3
View record
-
Cryogénie : nouveaux matériels de durcissement ...
- Author(s) : DESPAIGNE G., PIERSON V.
- Date : 1994/04
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - n. 793
View record
-
Nouvelle technologie de surgélation.
- Author(s) : KOELET P. C.
- Date : 2002
- Languages : Dutch
- Source: Kelvin - n. 1
View record