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LIQUID NITROGEN IN FOOD FREEZING.

Author(s) : HALL W.

Type of article: Article

Summary

A BRIEF OVERVIEW OF FOOD FREEZING USING LIQUID N2 IS PRESENTED, WHICH DRAWS ATTENTION TO ADVANTAGES OF THIS TYPE OF FAST FREEZING (FOOD QUALITY, CAPITAL COST, OPERATIONAL SIMPLICITY, POWER CONSUMPTION, ETC). TYPES OF CRYOGENIC FREEZERS AVAILABLE ARE LISTED, IE TUNNEL, SPIRAL, CABINET, IMMERSION AND MULTIPLE LAYER TUNNEL TYPES. APPLICATIONS OF CRYOGENIC FREEZING IN THE FOOD INDUSTRY ARE ALSO OUTLINED IN BRIEF, WITH DETAILS GIVEN OF A SYSTEM USED TO CRUST FREEZE BUTTER IN A DAIRY, TO AVOID DEFORMATION AND RELATED LOSSES ON PACKAGING AND HANDLING. (DAIRY SCI. ABSTR., GB., 47, N.12, 1985/12, 842, 7512.

Details

  • Original title: LIQUID NITROGEN IN FOOD FREEZING.
  • Record ID : 1986-1045
  • Languages: English
  • Source: Food Rev. - vol. 12 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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