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Sauce of inspiration.

Author(s) : WILLIAMS M.

Summary

The symposium paper describes the inspiration behind `Cryogenic Vacuum Chilling', a novel process for rapidly chilling liquids and sauces. Most existing liquid chillers use convective heat transfer techniques. A common limitation in the processing speed is that as the temperature of the sauce becomes close to that of the coolant, the cooling rate falls dramatically. Liquid nitrogen has a temperature of -196 °C, and harnessing the cold temperature for freezing food is well established. Adapting the same equipment for chilling liquids however presents problems in preventing freezing from overcooling. In evaluating a solution, it was recognised that matching heat transfer coefficients of boiling nitrogen to coefficients elsewhere in the system was the key to preventing freezing whilst maintaining cooling speed. A new technique was developed using evaporative cooling and condensation, similar in speed to the vacuum chilling method already familiar to the industry.

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Pages: 2001-1

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Details

  • Original title: Sauce of inspiration.
  • Record ID : 2005-1384
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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