ShareUse of cryogenic slurry for very fast freezing of hot products.
Utilisation de coulis cryogénique pour la congélation ultra rapide de produits chauds.
Author(s) : PATHIER D., GERARD A., DENAVAUT M.
Type of article: Article
Summary
When a hot product immersed in liquid nitrogen cannot be frozen as fast as necessary, an even faster method may be required. One solution involves replacing the liquid nitrogen with a cryogenic slurry, id est a suspension of solid particles in liquid nitrogen.
Details
- Original title: Utilisation de coulis cryogénique pour la congélation ultra rapide de produits chauds.
- Record ID : 30020419
- Languages: French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1159
- Publication date: 2016/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (5)
See the source
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Cryogenic food freezing.
- Author(s) : MILLER J. P.
- Date : 1998/05/12
- Languages : English
- Source: Cryogenics '98. Proceedings of the Fifth Cryogenics Conference.
- Formats : PDF
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Technique du froid : les atouts de la cryogénie.
- Date : 2004/11
- Languages : French
- Source: Monde Surgelé - n. 96
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Freezing without frontiers.
- Author(s) : MILLER J. P.
- Date : 1999/07
- Languages : English
- Source: AIRAH J. - vol. 53 - n. 7
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Study on liquid nitrogen and carbon dioxide com...
- Author(s) : ZHAO Y., NING J., SUN Z.
- Date : 2022/04
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 136
- Formats : PDF
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Ultra fast freezing of warm product using cryog...
- Author(s) : PATHIER D., GERARD A., DENAVAUT M.
- Date : 2016/06/22
- Languages : English
- Source: 1st IIR International Conference of Cryogenics and Refrigeration Technology (ICCRT 2016). Proceedings: Bucharest, Romania, June 22-25, 2016.
- Formats : PDF
View record