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Novel cost-effective ice-slurry-based technology for individual quick freezing of foods by hydrofluidisation.

Author(s) : FIKIIN K. A., FIKIIN A. G.

Summary

The present paper considers the so-called HydroFluidisation Method, recently suggested and patented by the authors to bring together the advantages and to overcome the drawbacks of both air fluidisation and immersion food freezing techniques. Two main innovative aspects can be clearly distinguished: 1) employment of unfreezable liquids as fluidising agents and 2) use of pumpable ice slurries as fluidising media. This freezing principle provides an extremely high heat transfer rate, short freezing times, so that lower investments and power costs are obtained.

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Details

  • Original title: Novel cost-effective ice-slurry-based technology for individual quick freezing of foods by hydrofluidisation.
  • Record ID : 2000-1428
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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