Description
Freezing is a method of food preservation that slows the physical changes and chemical and microbiological activity that cause deterioration in foods. Reducing temperature slows molecular and microbial activity in food, thus extending usefulstorage life. Although every product has an individual ideal storage temperature, most frozen food products are stored at 0 to -30°F (-18 to -35°C). Chapter 21 lists frozen storage temperatures for specific products. This chapter covers general freezing methods and systems. Additional information on freezing specific products is covered in Chapters 23, 30 to 33, and 38 to 42. Related information can be obtained in Chapters 19 and 20, which cover thermal properties of foods aswell as their cooling and freezing times. Information on refrigeration system practices is given in Chapters 1 to 4.
Freezing Methods
Blast Freezers
Contact Freezers
Cryogenic Freezers
Cryomechanical Freezers
Other Freezer Selection Criteria
Refrigeration Systems
ISBN: 978-1-936504-71-8 (for I-P versions of chapters)
ISSN: 1930-7217 (for I-P versions of chapters)
Citation: 2014 ASHRAE Handbook — Refrigeration: Chapter 29, Industrial Food-Freezing Systems (I-P)
Product Details
- Published:
- 2014
- ISBN(s):
- 9781936504718
- Number of Pages:
- 8
- File Size:
- 1 file , 500 KB
- Product Code(s):
- D-R292014IP
