"Superfreezing" low temperature technology.

Author(s) : MAGNUSSEN O. M.

Type of article: Article


The use of low storage temperatures down to -60 deg C for the storage of fish and other foodstuffs is reviewed in detail, and some organoleptic and colour tests on frozen salmon and mackerel are described. Various cascade refrigeration systems to achieve a storage temperature of -60 deg C are considered and pressure, temperature and COPs are tabulated. A Japanese system using an initial two stage NH3 system to freeze to -25 deg C followed by a cascaded R23/NH3 system to reduce temperatures to -60 deg C is reviewed. G.R.S.


  • Original title: "Superfreezing" low temperature technology.
  • Record ID : 1993-2030
  • Languages: English
  • Source: ScanRef - vol. 21 - n. 4
  • Publication date: 1992/09


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