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CRYOGENICS IN THE FOOD INDUSTRY.

Author(s) : DAVIDGE H.

Type of article: Article

Summary

APPLICATION OF CRYOGENICS IN THE FOOD INDUSTRY HAS GROWN FROM ITS INCEPTION TWELVE YEARS AGO TO NEARLY 100,000 TONS PER ANNUM; MOST OF THIS INVOLVES LIQUID NITROGEN. HISTORY OF THIS GROWTH IS DESCRIBED, TOGETHER WITH THE TECHNICAL DEVELOPMENTS NECESSARY IN EQUIPMENT AND CONTROL SYSTEMS WHICH WERE NEEDED TO ENSURE ECONOMIC SUCCESS OF THE PROCESSES. METHODS USED TO DISTRIBUTE THE LIQUID NITROGEN ARE EXPLAINED AND THE CURRENT THEORIES OF FREEZING PRINCIPLES OUTLINED. TRENDS FOR THE FUTURE IN THIS USE OF CRYOGENICS ARE DISCUSSED.

Details

  • Original title: CRYOGENICS IN THE FOOD INDUSTRY.
  • Record ID : 1982-0094
  • Languages: English
  • Source: Cryogenics - vol. 21 - n. 5
  • Publication date: 1981

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