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Cryogenic impingement freezing utilizing atomized liquid nitrogen for the rapid freezing of food products.

Author(s) : NEWMAN M.

Summary

The market demand for maximizing production rates in minimal floor space has lead to the incorporation of impingement heat transfer technology in food freezing systems. Until now, these systems have only been successful when using mechanical refrigeration. Cryogenic temperatures in combination with atomized liquid nitrogen droplets evaporating rapidly on the surface of the food product produce heat transfer rates beyond what has ever been achieved in any freezing tunnel. The result is a freezing system that provides maximum production in a very small floor space while virtually eliminating dehydration losses and preserving cryogen efficiencies. The purpose of the paper is to review the technical details, both from a process and equipment standpoint, that lead to the development of a commercial cryogenic impingement freezer. Critical areas of the process will be defined as well as overall operation of the system.

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Pages: 2001-1

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Details

  • Original title: Cryogenic impingement freezing utilizing atomized liquid nitrogen for the rapid freezing of food products.
  • Record ID : 2005-1269
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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