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FREEZING OF FOODSTUFFS. COMPARATIVE STUDY OF < MECHANICAL > AND < CRYOGENIC > PROCESSES.

CONGELATION DES DENREES. ETUDE COMPAREE DE LA VOIE < MECANIQUE > ET DE LA VOIE < CRYOGENIQUE >.

Author(s) : DUMINIL M., VRINAT G.

Type of article: Article

Summary

THE AUTHORS STUDY THE FREEZING FUNCTION OF FOODSTUFFS UNDER ITS VARIOUS ASPECTS: THEORETICAL, TECHNOLOGICAL, ECONOMIC AND STATISTICAL. DIFFERENT SYSTEMS AND PROCESSES USED AND THEIR IMPLEMENTATION ARE SUMMARIZED AND A COMPARISON IS MADE BETWEEN < MECHANICAL > AND < CRYOGENIC > PROCESSES WITH REGARD TO FREEZING TIMES, ENERGY ASPECTS (ENERGETIC CONSEQUENCE OF LOW TEMPERATURE OF THE COOLING MEDIUM, EFFECT OF THE INTENSIFICATION OF HEAT EXCHANGES), WEIGHT LOSSES, AND PRODUCT QUALITY. AN ACCURATE DEFINITION IS GIVEN FOR ALL PARAMETERS, DATA AND CHARACTERISTICS REQUIRED FOR THE DETERMINATION OF A FREEZING PROCESS. THE COMPONENTS OF INVESTMENT AND OPERATING COSTS ARE ANALYZED IN BOTH SYSTEMS AND A REVIEW IS MADE OF THE TECHNOLOGY AND DOMAINS OF USAGE OF THE PRINCIPAL TYPES OF FREEZING APPARATUS. THE SIGNIFICANCE AND DISTRIBUTION OF FREEZING PLANT IN FRANCE ARE OUTLINED. J.R.

Details

  • Original title: CONGELATION DES DENREES. ETUDE COMPAREE DE LA VOIE < MECANIQUE > ET DE LA VOIE < CRYOGENIQUE >.
  • Record ID : 1988-0605
  • Languages: French
  • Source: Rev. gén. Froid - vol. 77 - n. 5
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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