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Etude expérimentale industrielle d'une nouvelle technique de congélation de produits alimentaires dans les installations à compression d'ammoniac biétagés.

Industrial experimental study of a new food freezing technique in ammonia two-stage compression refrigerating plants.

Auteurs : ZHANG J., LIU N.

Résumé

A new, two-period food freezing technique was tested in a typical industrial food freezing plant. The plant was made up of two-stage integral piston compressors, an air blast tunnel freezer and shelf freezers, and used the refrigerant R-717. The key to the new freezing technique is the control of a higher evaporating temperature during the first period of freezing. Controlled experiments were undertaken to identify the effects of the new freezing technique. A total of 45 controlled experiments were conducted during actual production. The food being frozen was fish. It was found that the new technique is feasible for industrial food freezing plants. Compared with traditional freezing techniques, the freezing time of the new technique is shorter, and the quality of frozen fish is as good or better.

Détails

  • Titre original : Industrial experimental study of a new food freezing technique in ammonia two-stage compression refrigerating plants.
  • Identifiant de la fiche : 2007-0708
  • Langues : Anglais
  • Source : ACRA-2006. Proceedings of the 3rd Asian conference on refrigeration and air conditioning.
  • Date d'édition : 21/05/2006

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