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Food freezing with combined refrigeration: a process with pretreatment by immersion into liquid nitrogen.

Congélation alimentaire par froid mixte : procédé avec prétraitement par immersion dans l'azote liquide.

Author(s) : MACCHI H.

Type of monograph: Thesis

Summary

This thesis (doctorate of the National School of engineering for water and forest (ENGREF), specialized in food industry processing) studies this process theoretically and experimentally before traditional mechanical freezing (air blast). The surface of product is hardened using the pretreatment of cryogenic partial freezing (crust freezing), so that sticking and deformation of fragile products during mechanical freezing are avoided. Extract of contents: what is combined refrigeration? (definition; technical comparison; process under examination); state of the art (transfer phenomenon in pool boiling: principle of state and principle of transfer in food products; modelling methods for freezing); equipment and methods.

Details

  • Original title: Congélation alimentaire par froid mixte : procédé avec prétraitement par immersion dans l'azote liquide.
  • Record ID : 1996-1966
  • Languages: French
  • Publication: Cemagref - France/France
  • Publication date: 1995/11/27
  • Source: Source: 248 p. (21 x 29.7); fig.; phot.; tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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