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SHOCK-FREEZING. QUICK COOLING OF FOODSTUFFS.

[In German. / En allemand.]

Type of article: Article

Summary

THE MOST RECENT INDUSTRIAL METHODS OF SHOCK-CRYOFREEZING ARE DISCUSSED. THE CONTINUOUS SHOCK-FREEZING PROCESS WITH LIQUID NITROGEN AND THE EQUIPMENT USED AND THE MESSER-GRIESHEIM HELICAL BELT FREEZER ARE INTRODUCED AND THE PHYSICAL DATA OF NITROGEN AND CO2, USABLE ACCORDING TO THE SPECIFIC REQUIREMENTS OF THE PRODUCT TO BE FROZEN ARE REPORTED. GENERAL SURVEY OF THE ECONOMICS OF QUICK-COOLING WITH LIQUID NITROGEN, BASING ON MESSER-GRIESHEIM'S EXPERIENCE AND CALCULATIONS OF COOLING LOADS. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1323
  • Languages: German
  • Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 17
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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