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FREEZING PROCESSES FOR VEGETABLES ARE DEVELOPING. MORE SPECIFIC UNITS.

LES TECHNIQUES DE SURGELATION DES LEGUMES EVOLUENT. DAVANTAGE D'EQUIPEMENTS SPECIFIQUES.

Author(s) : JEANNE P.

Type of article: Article

Summary

SURVEY OF HEAT TRANSFER PROCESSES: CONVECTION (BY DIRECT OR INDIRECT TRANSFER OF THE REFRIGERANT TO THE PRODUCT TO BE FROZEN) AND CONDUCTION (BY DIRECT CONTACT). CRITERIA FOR SELECTING A FREEZING TECHNOLOGY: 1. QUALITATIVE (WITH INDIVIDUAL, BLOCK, PLATE FREEZING), FREEZING RATE, MICROBIOLOGICAL QUALITY; 2. ECONOMIC: HANDLING, INVESTMENTS (SCALE PHENOMENA, MULTI-PURPOSE EQUIPMENT, TYPE OF EQUIPMENT). TWO DOMAINS OF ACTION ARE DIFFERENTIATED: ENERGY SAVINGS AND RECOVERY, WITH, IN ADDITION, A LIMITATION OF THE MASS LOSSES OF FROZEN FOODS. THE MAIN FREEZING UNITS FOR VEGETABLES ARE DESCRIBED: IN-LINE INDIVIDUAL FREEZING WITH AIR AS THE COOLING MEDIUM OR WITH A CRYOFLUID (LIQUID CO2, N2) AND IN-LINE OR BATCH CONTACT FREEZING (HORIZONTAL, VERTICAL CABINETS, WITH DOUBLE IN-LINE BELT). IN CONCLUSION, THE DESIGNER AND THE MANUFACTURER SHOULD PRODUCE UNITS MEETING THE REQUIREMENTS OF USERS, CONSIDERING THE ENERGETIC ASPECT BOTH AT SING PLANT. G.G.

Details

  • Original title: LES TECHNIQUES DE SURGELATION DES LEGUMES EVOLUENT. DAVANTAGE D'EQUIPEMENTS SPECIFIQUES.
  • Record ID : 1982-1975
  • Languages: French
  • Source: Surgélation - n. 198
  • Publication date: 1981/12
  • Document available for consultation in the library of the IIR headquarters only.

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