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Development of a fluidized bed food freezing system that can use air cycle technology.

Author(s) : RUSSELL S. L., GIGIEL A. J., JAMES S. J.

Summary

Fluidization at very low temperatures offers the advantages of rapid heat transfer and physical separation of particulate foods enabling high quality and value IQF foods. There are few published data on the design of fluidized beds for food freezing. The aim of the work was to extend the available knowledge on the operational parameters of fluidized beds for freezing a wide range of particulate foods.

Details

  • Original title: Development of a fluidized bed food freezing system that can use air cycle technology.
  • Record ID : 2003-0832
  • Languages: English
  • Source: Food & drink 2000. Processing solutions for innovative products.
  • Publication date: 2000/09/12
  • Document available for consultation in the library of the IIR headquarters only.

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