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Comparing Air Blast and Fluidized Bed Freezing

  • Margarida Vieira
  • Jorge Pereira
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)

Objectives And Learning Outcomes

  1. 1.

    To learn the freezing process with this type of freezer and how to control this operation.

     
  2. 2.

    To verify the existing correlations’ accuracy on the prediction of food freezing times.

     

Emphasis On Environmental And Safety Aspects

The students learn in this laboratory class the way the refrigeration machine works with special emphasis to the kind of refrigerant used, 134a, stressing the fact that Freon 12 was the former refrigerant used, which was very harmful to the environment, namely the ozone layer and therefore had to be replaced some years ago.

Introduction

Freezing is a unit operation where the temperature of the food is decreased below its freezing pointfreezing point and during which part of the water content changes of state, forming ice crystals (generally in foodstuff frozen at –29°C about 90% of the water content is frozen). The immobilization of water in ice and the consequent concentration of the solutes solved in non-frozen water,...

Keywords

Latent Heat Food Item Freezing Time Meat Ball Plank Equation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Ede, A.J., 1949. The calculation of the freezing and thawing of foodstuffs. Mod. Refrig. 52.Google Scholar
  2. Cleland, A.C., and Earle, R.L., 1979 Prediction of freezing times for foods in rectangular packages. J. Food Sci. 44: 964.CrossRefGoogle Scholar
  3. Heldmam, D., and Singh, R.P., 1981, Food Process Engineering. Avi Publishing Company, Inc.Google Scholar
  4. Nagaoka, J., Takagi, S., and Hotani S., 1955, Experiments on the freezing of fish in air blast freezer. Proc. 9th Intern. Congr. Refrig., Paris 2,4.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Margarida Vieira
    • 1
  • Jorge Pereira
    • 1
  1. 1.Escola Superior de TecnologiaUniversidade do AlgarvePortugal

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