ShareDevelopment of quick-freezing equipment.
Développement des équipements de congélation rapide.
Author(s) : EVERINGTON D. W.
Type of article: Article
Summary
Foods can be frozen faster by raising the airflow rate and reducing the temperature of the air. Use of dual airflow makes it possible to use mass-produced fans which are less expensive. The design of the airflow circuit has a crucial influence on overall energy consumption.
Details
- Original title: Développement des équipements de congélation rapide.
- Record ID : 2002-1890
- Languages: French
- Source: Rev. gén. Froid - vol. 91 - n. 1019
- Publication date: 2001/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (9)
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Energy consumption; Design; Quick freezing; Development; Air distribution
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Froid : des solutions plus flexibles et plus éc...
- Author(s) : GUILLON M.
- Date : 2003/05
- Languages : French
- Source: Process - n. 1193
View record
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Unlocking the secrets of the freezer.
- Author(s) : EEK L.
- Date : 2001/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 15 - n. 2
View record
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Temperature profiles in fixed bed freezing of f...
- Author(s) : GRUDA Z., KASIECZKA W., PLUTA Z.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
View record
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Freezing equipment of the XXth century.
- Author(s) : IONOV A., ALSHEVSKY D.
- Date : 1999
- Languages : English
- Source: Refrigerated Transport, Storage and Retail Display.
- Formats : PDF
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Il congelamento criogenico dei prodotti aliment...
- Author(s) : SPENCER U.
- Date : 2001/12
- Languages : Italian
- Source: Zero sotto Zero - vol. 10 - n. 9
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