Progress in food freezing by the use of liquid nitrogen and carbon dioxide.

Postep w mrozeniu i chlodzeniu zywnósci z zastosowaniem cieklego azotu i dwutlenku wegla.

Type of article: Article

Summary

Cryogenic freezing (temperature below minus 150 °C) of food was achieved by immersing it in liquid nitrogen. The method was developed using nitrogen vapour to pre-cool the food prior to freezing by passing it through a liquid nitrogen spray. The rational solution adopted was combined fluidized bed and LN2 freezing - with initial crust freezing (LN2) or finishing deep freezing (LN2). With very low investment costs, the fluidized bed freezer's capacity can be nearly doubled.

Details

Original title: Postep w mrozeniu i chlodzeniu zywnósci z zastosowaniem cieklego azotu i dwutlenku wegla.
Record ID : 2004-0752
Languages: Polish
Subject: General information
Source: Przemysl Spozywczy - vol. 57 - n. 4
Publication date: 2003
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Freezing of foodstuffs
Keywords: Generality; Food; Liquid nitrogen; Design; Performance; Freezing