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Quick-freezing of vegetables by hydrofluidization.

Author(s) : FIKIIN A.

Summary

A very intensive method has been created for hydrofluidization freezing of vegetables (or fish). The process is accomplished at a very high degree of turbulence of the refrigerating medium on the product surface. The refrigerating medium is either water (refrigeration) or brine (freezing). The hydrofluidized bed constitutes a dynamic two-phase system of a turbulent liquid fluid and a "boiling layer" of the refrigerated products immerses in it. The surface heat transfer rate is very much enhanced. The freezing time is about twice shorter. The frozen products come out separately, ready for packing, distribution and efficient sale. The installation provides for an uninterrupted technological process, low investments and low power consumption as well as high performance of the one-stage refrigeration cycle used.

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Pages: 1994-3

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Details

  • Original title: Quick-freezing of vegetables by hydrofluidization.
  • Record ID : 1996-0975
  • Languages: English
  • Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
  • Publication date: 1994/06/08
  • Document available for consultation in the library of the IIR headquarters only.

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