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Document IIF

Réfrigération des sauces.

Sauce of inspiration.

Auteurs : WILLIAMS M.

Résumé

The symposium paper describes the inspiration behind `Cryogenic Vacuum Chilling', a novel process for rapidly chilling liquids and sauces. Most existing liquid chillers use convective heat transfer techniques. A common limitation in the processing speed is that as the temperature of the sauce becomes close to that of the coolant, the cooling rate falls dramatically. Liquid nitrogen has a temperature of -196 °C, and harnessing the cold temperature for freezing food is well established. Adapting the same equipment for chilling liquids however presents problems in preventing freezing from overcooling. In evaluating a solution, it was recognised that matching heat transfer coefficients of boiling nitrogen to coefficients elsewhere in the system was the key to preventing freezing whilst maintaining cooling speed. A new technique was developed using evaporative cooling and condensation, similar in speed to the vacuum chilling method already familiar to the industry.

Documents disponibles

Format PDF

Pages : 2001-1

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Sauce of inspiration.
  • Identifiant de la fiche : 2005-1384
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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