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Continuous contact freezers for freezing of liquid or semi-liquid foods: influence of the thermal contact resistance between food and refrigerated surface.

Author(s) : LE BAIL A., HAVET M., HUFFSCHMIT D., DUPRAT J. C., REVERDY Y.

Summary

Continuous contact freezers which are usually drum freezers offer the advantage of any continuous operating system and permit to reduce the risk of microbial contamination due to handling. The study presents a literature and patent review of the continuous contact freezers. The working parameters and the bottle-neck of this kind of freezer are discussed. Results obtained with a pilot scale drum freezer (0.4 meter in diameter) showed out the evolution of the thermal contact resistance between the refrigerated surface and the food as a function of process parameters.

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Pages: 1998-5

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Details

  • Original title: Continuous contact freezers for freezing of liquid or semi-liquid foods: influence of the thermal contact resistance between food and refrigerated surface.
  • Record ID : 1999-1638
  • Languages: English
  • Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
  • Publication date: 1998/09/16
  • Document available for consultation in the library of the IIR headquarters only.

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