ShareADVANCES IN CRYOGENIC CHILLING AND FREEZING OF FOODS.
Author(s) : WILLHOFT E. M. A.
Type of article: Article
Summary
THE AUTHOR REVIEWS VARIOUS CRYOGENIC FREEZING PROCESSES AND COMPARES THE COSTS OF FREEZING ASPARAGUS IN LIQUID NITROGEN TUNNELS WITH DIFFERENT BELT DIMENSIONS. A COMPARISON IS MADE BETWEEN FREEZING ASPARAGUS WITH LIQUID NITROGEN AND CO2, THE LATTER ALSO BEING SUBCOOLED TO IMPROVE THE REFRIGERATING EFFECT. AT 222 K (-51 DEG C) CO2 IS COMPARABLE TO LIQUID NITROGEN IN SPITE OF ITS HIGHER COST PER TON. CONTINUOUS COMPUTERISED MONITORING OF CRYOGEN CONSUMPTION IS ADVOCATED AND DETAILS ARE GIVEN OF A MONITORING PROCESS. G.R.S.
Details
- Original title: ADVANCES IN CRYOGENIC CHILLING AND FREEZING OF FOODS.
- Record ID : 1988-1452
- Languages: English
- Source: Food Sci. Technol. Today - vol. 1 - n. 2
- Publication date: 1987/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: United Kingdom; Industrial freezer; Liquid nitrogen; Profitability; Asparagus; Cryofluid; Freezing; CO2
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- Date : 1980/12
- Languages : English
- Source: ASHRAE Journal - vol. 22 - n. 12
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- Date : 1983/05
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- Date : 1981
- Languages : French
- Source: Notre Alimentation - n. 92
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