Chapter 4. Freezing

  1. James G. Brennan
  1. Dr. Jose Mauricio Pardo Director1,
  2. Prof. Keshavan Niranjan2

Published Online: 9 MAY 2006

DOI: 10.1002/3527607579.ch4

Book Title

Food Processing Handbook

Food Processing Handbook

Additional Information

How to Cite

Pardo, J. M. and Niranjan, K. (2006) Freezing, in Food Processing Handbook (ed J. G. Brennan), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527607579.ch4

Editor Information

  1. 16 Benning Way, Wokingham, Berkshire, RG40 1XX, UK

Author Information

  1. 1

    Ingenieria de Produccion, Agroindustrial, Universidad de la Sabana, A. A. 140013, Chia, Colombia

  2. 2

    School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, UK

Publication History

  1. Published Online: 9 MAY 2006
  2. Published Print: 21 NOV 2005

ISBN Information

Print ISBN: 9783527307197

Online ISBN: 9783527607570

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CHAPTER TOOLS

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Keywords:

  • food processing;
  • freezing;
  • refrigeration methods and equipment;
  • plate contact systems;
  • cryogenic freezing;
  • low temperature production;
  • mechanical refrigeration;
  • freezing kinetics;
  • mathematical models for freezing kinetics

Summary

This chapter contains sections titled:

  • Introduction

  • Refrigeration Methods and Equipment

    • Plate Contact Systems

    • Immersion and Liquid Contact Refrigeration

    • Cryogenic freezing

  • Low Temperature Production

    • Mechanical Refrigeration Cycle

    • The Real Refrigeration Cycle (Standard Vapour Compression Cycle)

    • Equipment for a Mechanical Refrigeration System

      • Evaporators

      • Condensers

      • Compressors

      • Expansion Valves

      • Refrigerants

    • Common Terms Used in Refrigeration System Design

      • Cooling Load

      • Coefficient of Performance (COP)

      • Refrigerant Flow Rate

      • Work Done by the Compressor

      • Heat Exchanged in the Condenser and Evaporator

  • Freezing Kinetics

    • Formation of the Microstructure During Solidification

    • Mathematical Models for Freezing Kinetics

      • Neumann's Model

      • Plank's Model

      • Cleland's Model

  • Effects of Refrigeration on Food Quality

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