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The paper provides a brief outline of food industry freezing equipment and its development throughout the century. It considers requirements of equipment and an analytic survey of freezing units. These units may be classified according to kind of product, type of product movement, heat transfer characteristics or the specific design features.
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Details
- Original title: Freezing equipment of the XXth century.
- Record ID : 2000-2585
- Languages: English
- Source: Refrigerated Transport, Storage and Retail Display.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Design; Quick freezing; Survey; Freezing; Freezer
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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
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Establishment of a spiral quick-freezing instal...
- Author(s) : MAO L., HUANG Z. J., YE Q. Y.
- Date : 2003/12
- Languages : Chinese
- Source: Refrigeration - vol. 85 - n. 4
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FREEZE-FLO-RICH PRODUCTS. NEW NON-SOLID FROZEN ...
- Date : 1980
- Languages : English
- Source: Food Can. - vol. 40 - n. 9
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Surgélation, la spirale de la qualité.
- Author(s) : COHEN-MAUREL E.
- Date : 1998/01
- Languages : French
- Source: Process - n. 1134
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Investigation into the process of quick freezin...
- Author(s) : STEFANTCHUK V. I., VENGER K. P., PTCHELINCEV S. A., et al.
- Date : 2001
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
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