ShareA new freezing technique.
Author(s) : HACKER P. J., QUARINI J., PERRYMENT A., et al.
Type of article: Article
Summary
A new freezing technique is presented that processes consumer ready foodstuffs. The mechanical design, based upon air blast freezing, is described with emphasis on the novel elements. Computational fluid dynamics is used to model the airflow within the environment.
Details
- Original title: A new freezing technique.
- Record ID : 2000-2971
- Languages: English
- Source: Food Sci. Technol. Today - vol. 13 - n. 3
- Publication date: 1999/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs;
Packaging - Keywords: Industrial freezer; Food; Automation; Design; Air freezer; Performance; Packaging
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Surgélateurs : l'ère du sur-mesure.
- Author(s) : AUBRY J. F.
- Date : 2001/11
- Languages : French
- Source: Monde Surgelé - n. 72
View record
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Design for serial freezing tunnel with spray no...
- Author(s) : LI M., GUAN Z. Q., LING C. M., et al.
- Date : 2005
- Languages : Chinese
- Source: Refrigeration - vol. 92 - n. 3
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Cryogénie alimentaire.
- Author(s) : AUBRY J. F.
- Date : 2001/11
- Languages : French
- Source: Monde Surgelé - n. 72
View record
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New cryogenic freezing technology.
- Author(s) : CALVO J. R.
- Date : 1995/05
- Languages : Spanish
- Source: Aliment., Equipos Tecnol. - vol. 14 - n. 4
View record
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Surgélation, une logique industrielle.
- Author(s) : COHEN-MAUREL E.
- Date : 1995/01
- Languages : French
- Source: Process - n. 1101
View record