ShareQuick-freezing, an industrial logic.
Surgélation, une logique industrielle.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
The main innovations in quick-freezing concerns the optimization of air circulation, improvement of hygiene, reduction of the defrosting time of heat exchangers, and the recovery of refrigerant fluids. One trend is the development of mixed refrigeration, that is to say a combination of classical mechanical refrigeration and cryogenic refrigeration, in order to improve quick-freezing with a crusting prior to deep freezing.
Details
- Original title: Surgélation, une logique industrielle.
- Record ID : 1996-0400
- Languages: French
- Source: Process - n. 1101
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing installations;
Freezing of foodstuffs - Keywords: Industrial freezer; Food; Modernization; Manufacturer; Design; Freezing
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Fluidisation à avancement par "sauts de puce".
- Author(s) : GAC A.
- Date : 1997/08
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 976
View record
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Technological equipment for the chilling and fr...
- Author(s) : SUDZILOVSKIJ I. I., SHLENSKIJ V. A., MARTEM'JANOV V. N., ZHIL'NIKOV V. I.
- Date : 1995
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
View record
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Realisatie door JH Koeltechniek BV en Delta Tec...
- Author(s) : BLOK H.
- Date : 2002/03
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 95 - n. 3
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Cryogénie alimentaire.
- Author(s) : AUBRY J. F.
- Date : 2001/11
- Languages : French
- Source: Monde Surgelé - n. 72
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An open air cycle freezer.
- Author(s) : GIGIEL A., GIULIANI G., VITALE C., et al.
- Date : 2006/05/29
- Languages : English
- Source: 7th IIR-Gustav Lorentzen Conference on Natural Working Fluids (GL2006). Proceedings
- Formats : PDF
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