Capítulo de Libro
Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers)
Título del libro: Operations in Food Refrigeration
Mascheroni, Rodolfo Horacio
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Otros responsables:
Mascheroni, Rodolfo Horacio
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
2012
Editorial:
Crc Press-taylor & Francis Group
ISBN:
9781420055481
Idioma:
Inglés
Clasificación temática:
Resumen
The different types of cooling options to be covered in this chapter have a common feature: the main path of heat transfer between the refrigerating medium and the food product is by conduction through a surface of the refrigerator, normally metallic—of very high thermal conductivity—to which the food or its package is in direct contact, assuring a very high heat transfer rate when this contact is sufficiently intimate. As will be seen later when describing the diverse types of equipment used for this purpose, the refrigerating system and the product to be treated (its shape, consistency and packaging, if any) must be perfectly matched to take advantage of the possibilities of these high transfer rates.
Palabras clave:
Plate freezers
,
Contact freezers
,
Scraped surface freezers
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Capítulos de libros(CIDCA)
Capítulos de libros de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Capítulos de libros de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Mascheroni, Rodolfo Horacio; Chilling and Freezing by Contact with Refrigerated Surfaces (Plate Freezers, Surface Hardeners, and Scraped Surface Freezers); Crc Press-taylor & Francis Group; 1; 2012; 253-263
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