ShareCRYOMECHANICAL FREEZING BOOSTS PLANT PRODUCTIVITY.
Type of article: Article
Summary
A COMPACT LIQUID NITROGEN IMMERSION FREEZER FOR FREEZING BLUEBERRIES, STRAWBERRIES AND SLICED APPLE IS DESCRIBED. FITTED AHEAD OF AN EXISTING FLUIDISED BED FREEZING SYSTEM, FRUIT AT 294 K (21 DEG C) IS CRUST FROZEN, THEN CORE TEMPERATURES ARE REDUCED TO 255 K (-18 DEG C). INCREASED THROUGHPUT REDUCED LABOUR COSTS, ELIMINATED WEIGHT LOSS AND IMPROVED OPERATING COSTS. G.R.S.
Details
- Original title: CRYOMECHANICAL FREEZING BOOSTS PLANT PRODUCTIVITY.
- Record ID : 1991-1266
- Languages: English
- Source: Prog. Food Eng. - vol. 62 - n. 7
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing installations
- Keywords: Strawberry; Industrial freezer; Liquid nitrogen; Blueberry; Apple; Cryofluid; Cryofreezing; Freezing; Fruit
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