IIR document
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.
Available documents
Format PDF
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
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
Links
See other articles from the proceedings (447)
See the conference proceedings
Indexing
-
Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Measurement; Design; Performance; Testing; Freezing; Rotary freezer
-
COMPLEX USE OF PROCESSING UNITS DURING FOODSTUF...
- Author(s) : IONOV A. G., USTICH V. I.
- Date : 1990/09/24
- Languages : English
- Formats : PDF
View record
-
Procédé de surgélation de produits liquides et ...
- Author(s) : REVERDY Y.
- Date : 1998/10/20
- Languages : French
- Source: Froid indirect en agroalimentaire. Journée française du froid : recueil des conférences.
View record
-
Continuous contact freezers for freezing of liq...
- Author(s) : LE BAIL A., HAVET M., HUFFSCHMIT D., DUPRAT J. C., REVERDY Y.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
View record
-
New cryogenic freezing technology.
- Author(s) : CALVO J. R.
- Date : 1995/05
- Languages : Spanish
- Source: Aliment., Equipos Tecnol. - vol. 14 - n. 4
View record
-
EFFECT OF BIOT NUMBER AND FREEZING RATE ON ACCU...
- Author(s) : PHAM Q. T., WILLIX J.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
View record