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Continuous contact freezing of solid foods on a rotating drum. Influence of food geometry on the freezing rate.

Author(s) : LE BAIL A., HAVET M., DUPRAT J. C., et al.

Summary

The study concerns continuous contact freezing on a rotating drum. In this case, food has a contact on only one face with the refrigerated surface. Experiments, based on a pilot procedure, were made on scale rotating drum freezer with tylose slabs. Experimental time-temperature profiles at selected locations in the slabs were used to calculate the freezing rate and to evaluate the performance and the limits of this process.

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Details

  • Original title: Continuous contact freezing of solid foods on a rotating drum. Influence of food geometry on the freezing rate.
  • Record ID : 2000-1419
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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