Abstract
Chilling and freezing are widely used to preserve foods. Most systems use air because it is flexible, hygienic, and relatively noncorrosive to equipment. Air chilling or freezing produces much lower rates of heat transfer than contact or immersion technologies. However, this may not be a major issue since conduction within the product is often the rate-controlling factor.
| Original language | English |
|---|---|
| Title of host publication | Operations in Food Refrigeration (Contemporary Food Engineering) |
| Publisher | CRC Press |
| Publication status | Published - 17 May 2012 |