Get Freshline Rh Immersion Freezer

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].

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.

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.

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.

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.

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, ...

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.

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.

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.

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.

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.

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).

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].

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.

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.

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.

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.

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, ...

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.

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.

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.

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.

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).