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Freezing: Dr. Wong Kam Huei

This document discusses various refrigeration methods for food preservation, including chilling and freezing. It describes plate contact systems where food is placed between cold plates to transfer heat, gas contact refrigerators where cold air flows through food, and immersion systems where food is submerged or sprayed with chilled liquids. Cryogenic freezing is also discussed, using extremely cold liquids like nitrogen for very rapid freezing, though it is also very expensive. Overall, the document provides an overview of different cooling techniques and considerations for preserving food quality through chilling and freezing processes.

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Yang Yew Ren
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69 views8 pages

Freezing: Dr. Wong Kam Huei

This document discusses various refrigeration methods for food preservation, including chilling and freezing. It describes plate contact systems where food is placed between cold plates to transfer heat, gas contact refrigerators where cold air flows through food, and immersion systems where food is submerged or sprayed with chilled liquids. Cryogenic freezing is also discussed, using extremely cold liquids like nitrogen for very rapid freezing, though it is also very expensive. Overall, the document provides an overview of different cooling techniques and considerations for preserving food quality through chilling and freezing processes.

Uploaded by

Yang Yew Ren
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Freezing

Dr. Wong Kam Huei

Introduction
Preservation process quality attributes of food
Processing parameters cooling method, cooling
rate, final temperature
Chilling vs freezing different in the final
temperature and the type of heat removed
Chilling only remove the sensible heat
Freezing remove of latent heat (more energy
and time)

Refrigeration Methods
Indirect cooling (chilling, freezing)
Plate contact systems
Gas contact systems
Immersion and liquid contact systems
Direct cooling (freezing)
Cryogenic freezing systems

Plate Contact Systems


Food is placed in contact with a cold surface
Temperature difference transfers heat from the
food
Common practice sample is positioned between
two cold metallic plates, pressure is applied to
the plates ensure good contact
Commonly used in production for solid or
packaged food as high levels of overall heat
transfer coefficients can be achieved
Other types of contact surfaces conveyor belts
(solid) and rotating drums (viscous liquid)

Gas Contact Refrigerators


A cold gas (usually air) flows through the food absorbing
heat from it
Freezing or cold storage
Depend on the air velocity and temperature
Commonly refrigeration tunnel with a conveyor, cold air
forced inside the tunnel
Particulate or granular materials high speed air used to
fluidise the materials faster temperature drop
Sometimes combined with vacuum cooling pressure in
chamber is reduced, surface water vaporises thus
temperature drop rapidly expensive
More appropriate for highly priced products

Immersion and liquid contact


refrigeration
Direct contact with a fast flowing chilled liquid
immersion or spraying
Spraying more efficient, less liquid used,
lower cost and lower environmental impact
Chilled water salt & sugar solutions, alcohol
or ethylene glycol

Cryogenic freezing
Not depend on external low temperature production
systems
Low temp due to phase change of the cryogenic liquids
themselves which contact with the food
Very rapid, very expensive
In some cases, combined with air contact freezing twostage process, to increase freezing rates and reduce cost
Common cryogenic liquid - Nitrogen boils at -195.8oC,
odourless, colourless and chemically stable, but expensive

Thank You!

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