Abstract
There are a number of ways to accomplish quick-freezing, or, in more scientific terms, a rapid extraction of heat. The two most common methods are the vapor compression and the absorption refrigeration cycles. The former is compression by mechanical energy, the latter by the transfer of heat.
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Woolrich, W.R., Novak, A.F. (1977). Refrigeration Technology. In: Fundamentals of Food Freezing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7726-9_2
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DOI: https://doi.org/10.1007/978-94-011-7726-9_2
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-87055-290-8
Online ISBN: 978-94-011-7726-9
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