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Food Freezing pp 157-170 | Cite as

The Use of Liquid Nitrogen in Food Freezing

  • J. P. Miller
Part of the Springer Series in Applied Biology book series (SSAPPL.BIOLOGY)

Abstract

Over the past three decades, Europe has witnessed the widespread development of the frozen food industry. Despite the already enormous growth experienced by the industry, the demand for frozen foodstuffs remains increasingly large, fuelled by ever changing lifestyles.

Keywords

Freezing Rate Food Freezing Flow Control Valve Freeze Product Spray Zone 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Desrosier NW and Tressler DK (1977) Fundamentals of Food Freezing AVI Publishing Co,Westport, Connecticut pp 360–367, 384–386CrossRefGoogle Scholar
  2. Merte H and Clarke JA (1962) Boiling Heat-Transfer Data for Liquid Nitrogen at Standard and Near-Zero Gravity Adv Cryog Engng 7: 546–550Google Scholar
  3. Stadelman WJ and Cotterill OJ 1986 Egg Science and Technology 3rd edition, Macmillan Publishers UK p 221Google Scholar

Copyright information

© Springer-Verlag London Limited 1991

Authors and Affiliations

  • J. P. Miller

There are no affiliations available

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