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Freshline RH Immersion Freezer For fast, high-quality IQF freezing The Freshline RH immersion freezer allows you to produce consistently high-quality IQF (individually quick frozen) products, such.

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For efficient use of the cryogen, the product and cryogen flows are usually countercurrent and the cryogen vent temperature is kept reasonably close to ambient conditions (–50°C to 0°C).

The main disadvantage of immersion freezers is that they are less efficient with nitrogen, using 3–4 kg of nitrogen per kg of product while regular tunnel freezers can use approximately 1 kg of nitrogen per kg of product.

Cryogenic liquids are liquefied gases of low boiling point such as liquid nitrogen and liquid carbon dioxide with boiling point -196°C and – 79°C respectively. Today liquid nitrogen is the most commonly used cryogenic liquid in immersion freezing of food.

Canned citrus juice, turkeys and chickens are often frozen in immersion freezing units. Ice cream popsicles can also be frozen using this method. Cryogenic freezing is accomplished with cryogenic liquids, with liquid nitrogen being the most commonly used.

Immersion freezing (IF), using a liquid coolant as a heat-transfer medium (Lucas and Raoult-Wack, 1998, Zarkadas and Mitrakas, 1999), can drastically increase freezing speed (Boonsumrej et al., 2007, Ribero et al., 2009, Sun and Li, 2003) due to the high thermal coefficient of liquid media used in the IF system (Lucas, ...

The major disadvantages of plate freezers are the high capital cost, especially if they are automated to run continuously, and the limitation on product types that can be handled. In immersion freezers the product is immersed directly in, or sprayed with, a cold liquid such as a brine or glycol.

The main disadvantage of immersion freezers is that they are less efficient with nitrogen, using 3–4 kg of nitrogen per kg of product while regular tunnel freezers can use approximately 1 kg of nitrogen per kg of product.

A method for food manufacturers to freeze food items, such as poultry and beef, by exposing a food product to liquid nitrogen for a period of 6 to 10 seconds. It is often used to prepare a cooked product for further freezing.

In contrast with cryogenic freezing, the liquid in immersions freezer remains fluid throughout the freezing operation and change of state does not occur. Immersion freezer involves less capital cost and offers high rates of heat transfer.

Immersion freezing (IF) uses a liquid coolant as the heat-transfer medium, with the food either directly or indirectly contacting the refrigerant, resulting in rapid cooling and freezing due to the high thermal coefficient of the liquid medium [8].

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© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232
Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232