System Design and Performance Analysis of a Quick Freezer using Supercooling

Purpose: This study was conducted for enhancing the performance of a conventional quick freezer by introducing the supercooling state, using a low-temperature coolant. Methods: In the present investigation, the supercooling process was executed prior to quick freezing for reducing the time by which...

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Bibliographic Details
Published in:Journal of biosystems engineering 2014-12, Vol.39 (4), p.330
Main Authors: Jin Se Kim, Ho Hyun Chun, Seok Ho Park, Dong Soo Choi, Seung Ryul Choi, Sung Sik Oh, Seon Mi Yoo
Format: Article
Language:Korean
Subjects:
Heat exchanger type freezer
Ice crystallization
Nucleation
Quick freezing
Supercooling
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Summary:Purpose: This study was conducted for enhancing the performance of a conventional quick freezer by introducing the supercooling state, using a low-temperature coolant. Methods: In the present investigation, the supercooling process was executed prior to quick freezing for reducing the time by which the temperature passes the zone of maximum ice crystal formation. Every food has different nucleation points and hence, we used silicone oil as the coolant for supercooling for easy modification of temperature. Additionally, for quick freezing, we used liquid nitrogen spray. Results: Using the heat exchanger- type precooler with silicone oil, the temperature of the chamber was easily changed for enabling supercooling. Particularly, the results of the freezing test with garlic indicated that this system improved the hardness of garlic after it was thawed, compared to the conventional freezing method. Conclusions: Before quick freezing, if the food item is subjected to the supercooling state, the time from nucleation to the temperature reaching the frozen state (-5°C, which is the maximum ice crystal formation zone) will be shorter than that incurred using quick freezing alone. The combination of the heat exchanger- type supercooler and liquid nitrogen sprayer is expected to serve as a promising technology for improving the physicochemical qualities of frozen foods.
ISSN:1738-1266