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Développement d'un tunnel de surgélation permettant l'entreposage d'aliments frais de qualité.

[In Japanese. / En japonais.]

Auteurs : OKAMOTO H., FURUKAWA T.

Type d'article : Article

Résumé

Recent freezing technology has changed from simple quick freezing methods for mass production. Hence, the authors have developed several new freezers for the frozen food market. In their typical main freezer called "Super jet tunnel freezer", special nozzles are placed above and under the conveyor. The impingement effect (quick freezing by the top speed through the zone of maximum ice crystal formation) occurs at the nozzle position. The tempering effect (relaxation of inner stress by uniform temperature of food) is expected between the nozzle positions. As the above two effects prevent inner cracks of food, and minimize the ice crystal grain in cells, high quality food can be obtained.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2004-1778
  • Langues : Japonais
  • Source : Refrigeration - vol. 78 - n. 911
  • Date d'édition : 2003

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