Share

NEW PROCESS DEVELOPMENTS IN COOLING AND RAPID DEEP FREEZING OF ORGANIC SUBSTANCES.

Author(s) : PLASSMEIER K. G., BUCHMULLER J.

Summary

COMING INTO DIRECT CONTACT WITH FOODSTUFF, LIQUID NITROGEN AND LIQUID CO2 IMPROVE HEAT TRANSMISSION, INCREASE TEMPERATURE GRADIENT IN PRODUCT AND COVER ITS SURFACE COMPLETELY. BY SUITABLE DUCT OF PRODUCT AND COOLANT FLOW TEMPERATURE LEVEL AND REFRIGERATION SPEED REQUIRED BY PRODUCT CAN BE ADJUSTED. DRYING-OUT OF SURFACE, LOSS OF QUALITY, SHAPE, TASTE AND DESTRUCTION OF CELLS ARE THUS AVOIDED. OPTIMALLY ADAPTED PROCESSES TO HANDLE DIFFERENT LUMPY MATERIALS, MIDDLE-SIZED BULK FOOD-STUFF AND DELICATE ORGANIC SUBSTANCES ARE PRESENTED WITH REGARD TO APPARATUS AND ECONOMIC FEASIBILITY. INVESTIGATIONS OF CONTINUOUS PRODUCTION PLANT ACCORDING TO THE REQUIREMENTS OF FREEZE-FOOD-CHAINS REVEAL CONDITIONS AND DEPENDENCE OF HEAT TRANSFER AND PENETRATION IN DEEP-COLD FLUIDIZED OR SUBMERGED BEDS.

Details

  • Original title: NEW PROCESS DEVELOPMENTS IN COOLING AND RAPID DEEP FREEZING OF ORGANIC SUBSTANCES.
  • Record ID : 1987-1353
  • Languages: English
  • Publication date: 1986/04/14
  • Source: Source: Frigair '86, Pretoria
    vol. 3; n. 21; 6 p.; 8 fig.; 3 tabl.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing