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Use of pumpable ice to minimise salt uptake during immersion freezing.
Author(s) : PEARSON S. F., BROWN J.
Summary
The paper describes an experimental method for assessing the effect of initial salt concentration and freezing time on the quantity of salt absorbed during immersion freezing. Results are presented for several initial brine solution strengths and several ice slurry concentrations, and a correlation between freezing time and salt absorption, which is independent of brine strength, is demonstrated. The benefit of using a pumpable ice slurry instead of a strong salt solution is discussed. It is predicted that application of this method to commercial freezing processes will give improved yield (reduced weight loss) and improved product quality (rapid freezing and reduced salt uptake) when compared with conventional immersion freezing.
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Pages: p 712-722
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Details
- Original title: Use of pumpable ice to minimise salt uptake during immersion freezing.
- Record ID : 1999-2939
- Languages: English
- Source: Natural Refrigerants, Energy Efficiency, Cost and Safety. Natural Working Fluids '98. IIR-Gustav Lorentzen Conference.
- Publication date: 1998/06/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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