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Emerging-Freezing Technologies-Chapter 12

DOI: 10.1016/b978-044481500-2/50014-1
  • Economics


Publisher Summary This chapter describes the evolution of the food freezing processing industry, its equipment improvement, and reviews the freezing methods, technologies, and concepts used in the frozen food industry. Many factors are involved in the process of freezing food products that determine and affect the finished product quality and the freezing equipment performance. To achieve the desired freezing results, it is necessary to have the entire product mass at the same temperature throughout. This equilibrium condition in which the surface temperature and the center of the food mass are the same is dependent upon the freezing rate, heat transfer coefficient, and the amount of heat removed from the food product. The freezing process time (dwell) is proportional to the freezing rate, packaging prior to freezing, the freezing method used, incoming product temperature to the freezer, final temperature, food product shape, specific heat, thickness, and the food product components. Freezing methods, regardless of their refrigeration medium and heat transfer method, are classified into mechanical methods, cryogenic methods, and combination of mechanical and cryogenic methods. One of the biggest challenges of the freezing and refrigeration industry is the research and development of new alternatives in the refrigeration media equipment that are economical and efficient.

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