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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.

Author(s) : JARCZYK A.

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.

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