ShareFOOD FREEZING.
Author(s) : O'GORMAN T.
Type of article: Article
Summary
THE AUTHOR REVIEWS AND DESCRIBES VARIOUS METHODS OF FREEZING NOTABLY AIR BLAST, CONTACT, IMMERSION, CRYOGENIC AND LIQUID REFRIGERANT, ALL OF WHICH HAVE BEEN IN COMMON USE IN RECENT YEARS. DETAILS OF SOME CURRENT COMMERCIAL FREEZING EQUIPMENT ARE GIVEN, TOGETHER WITH EXAMPLES OF FREEZING TIMES AND COOLING LOADS FOR VARIOUS PRODUCTS. G. R.S.
Details
- Original title: FOOD FREEZING.
- Record ID : 1988-1563
- Languages: English
- Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 90 - n. 1,075
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing installations
- Keywords: Industrial freezer; Cabinet; Tunnel; Immersion; Cryogenics; Freezing
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- Date : 1988/03/06
- Languages : English
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- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 9
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- Languages : French
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- Date : 1992/12
- Languages : French
- Source: Rev. gén. Froid - vol. 82 - n. 10
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- Date : 1989
- Languages : Hungarian
- Source: Hütöipar - vol. 35 - n. 2
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