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1. www.sciencedirect.com › science › articleDirect or indirect immersion freezing systems - ScienceDirect

   www.sciencedirect.com › science › article

   Jan 1, 2024 · The freezing rate of immersion freezing systems is high. This can be related to the heat transfer coefficient of the medium, being 5–26 times higher than air; the thermal conductivity of liquid freezing medium is around 0.116–0.628 W/m/°K, while air shows 0.024 W/m/°K (Qian et al., 2018).

   • Comparison of air freezing, liquid immersion freezing and ...

     This paper investigated the product quality differences...

2. eng.libretexts.org › Bookshelves › Biological6.1: Freezing of Food - Engineering LibreTexts

   eng.libretexts.org › Bookshelves › Biological

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   Apr 14, 2021 · Immersion freezers provide extremely rapid freezing of individual food portions by immersing the product into either a cryogen (a substance that produces very low temperatures, e.g., liquid nitrogen) or a fluid refrigerant with very low freezing temperatures (e.g., carbon dioxide). Immersion freezers also provide uniform temperature ...

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4. link.springer.com › article › 10A Review of Novel and Innovative Food Freezing Technologies

   link.springer.com › article › 10

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   Jun 4, 2015 · Some innovative freezing processes (impingement and HF) are essentially improvements of existing methods (air blast and immersion, respectively) that by providing far higher surface heat transfer rates than previous systems aim to improve product quality through rapid freezing.

   • Author: Christian James, Graham Purnell, Stephen J. James

   • Publish Year: 2015

5. www.biotechnologynotes.com › food-biotechnologyFood Freezing System: Direct and Indirect | Food Technology ...

   www.biotechnologynotes.com › food-biotechnology

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   Aug 1, 2018 · Although loose food pieces can be frozen individually by immersion freez­ing and air blast freezing, immersion freezing minimizing their contact with air during freezing, which can be desirable for food sensitive to oxidation. The speed of immersion freezing with cryogenic liquids produces quality unattainable by any other freezing method.

6. ift.onlinelibrary.wiley.com › doi › fullRecent developments in freezing of fruits and vegetables ...

   ift.onlinelibrary.wiley.com › doi › full

   Oct 24, 2023 · This review discusses some of the new approaches being employed in the freezing of fruits and vegetables, such as isochoric freezing, high-pressure–assisted freezing (PAF), ultrasound-assisted freezing (UAF), impingement freezing, and magnetic field-assisted freezing.

   • Author: Yashmita Grover, Pradeep Singh Negi
   • Published: 24 October 2023

   • Cited By: 1
   • Volume: 88, Issue12

7. link.springer.com › article › 10Recent Advances for Rapid Freezing and Thawing Methods of ...

   link.springer.com › article › 10

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   Sep 7, 2023 · The freezing method used in the ultrasound-assisted freezing process is the immersion freezing method which is more effective because sound waves move faster in a liquid medium. Liquids with low freezing points are commonly used in immersion freezing, salt solution, sugar syrup, and glycerol solutions.

8. People also ask

   What is the freezing rate of immersion freezing system?

   • Efficiency and energy consumption The freezing rate of immersion freezing systems is high. This can be related to the heat transfer coefficient of the medium, being 5–26 times higher than air; the thermal conductivity of liquid freezing medium is around 0.116–0.628 W/m/°K, while air shows 0.024 W/m/°K (Qian et al., 2018).

   Direct or indirect immersion freezing systems - ScienceDirect

   www.sciencedirect.com/science/article/pii/B9780128187333000072

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   How does immersion freezing work?

   • Immersion freezing uses a liquid coolant (freezing medium) with a high heat-transfer coefficient that is up to 20 times higher in the liquid medium than in the air (Galetto et al., 2010; Liu, Zeng, et al., 2020; Liu, Zhang, et al., 2020). Food must be directly in contact with the coolant that absorbs the food heat and provides refrigeration.

   Direct or indirect immersion freezing systems - ScienceDirect

   www.sciencedirect.com/science/article/pii/B9780128187333000072

   See all results for this question

   What is the throughput of an immersion freezer?

   • Throughput ranges from 250 to 3000 kg/hr. Immersion freezers provide extremely rapid freezing of individual food portions by immersing the product into either a cryogen (a substance that produces very low temperatures, e.g., liquid nitrogen) or a fluid refrigerant with very low freezing temperatures (e.g., carbon dioxide).

   6.1: Freezing of Food - Engineering LibreTexts

   eng.libretexts.org/Bookshelves/Biological_Engineering/Introduction_to_Biosystems_Engineering_(Holden_et_al.)/06:_Processing_Systems/6.01:_Freezing_of_Food

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   Why is liquid immersion freezing inefficient?

   • However, the low thermal conductivity of foods and poor convective heat transfer coefficient associated with air make the freezing inefficient, resulting in the formation of large ice crystals and significant damage to cells. Liquid immersion freezing (LIF) has attracted much attention due to its low cost and high thermal heat transfer capability.

   Comparison of air freezing, liquid immersion freezing and pressure

   www.sciencedirect.com/science/article/pii/S1466856423001844

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   Is liquid immersion freezing better than air freezing?

   • In terms of roundness and elongation, under the same freezing temperature, the roundness and elongation of liquid immersion freezing were better than those of air freezing and pressure shift freezing. With the decreasing freezing temperature, the roundness of frozen samples increased and the elongation decreased.

   Comparison of air freezing, liquid immersion freezing and pressure

   www.sciencedirect.com/science/article/pii/S1466856423001844

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   What is direct immersion freezing?

   • Direct immersion freezing 8.3.1. Definition and working mechanism The direct immersion freezing refers to the process where both the product and the freezing medium are in contact, exchanging heat and thus, quickly lowering temperature and freezing food.

   Direct or indirect immersion freezing systems - ScienceDirect

   www.sciencedirect.com/science/article/pii/B9780128187333000072

   See all results for this question

9. www.sciencedirect.com › science › articleComparison of air freezing, liquid immersion freezing and ...

   www.sciencedirect.com › science › article

   Aug 1, 2023 · This paper investigated the product quality differences resulting from three freezing methods (air freezing, liquid immersion freezing and pressure shift freezing) and three freezing temperatures (−20 °C, −40 °C and − 60 °C) for frozen Snakehead fillets.