Freezing Loads and Freezing Time Calculation

Authored by: Gauri S. Mittal

Handbook of Frozen Food Processing and Packaging

Print publication date:  October  2011
Online publication date:  April  2016

Print ISBN: 9781439836040
eBook ISBN: 9781439836057
Adobe ISBN:

10.1201/b11204-8

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Abstract

The purposes of food freezing are (1) preservation of food, (2) reducing the activity of enzymes and microorganisms, (3) reducing the amount of liquid water for microbial growth, and (4) reducing water activity (a w) of foods. Many types of freezers are used for this purpose. Some of these are (1) air-blast freezers, batch, or continuous, (2) still-air freezers, (3) belt freezers, (4) spiral-belt freezers, (5) fluidized-bed freezers, (6) plate freezers—a series of flat plates kept cool by circulating a coolant, (7) liquid-immersion freezers—chilled brine or glycol is used, can also be sprayed, and (8) cryogenic freezers—liquid N2 or liquid CO2 is used (the boiling point for N2 is −196°C and for CO2 is −79°C).

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