Abstract
The chapter begins with a description of refrigeration systems commonly employed in food processing. Batch and continuous cooled-air refrigerators are first discussed. Spray and immersion chilling, used mainly for poultry, are then described, followed by contact refrigerators (plate, belt, and drum) based on conductive heat transfer between the product and a metal surface cooled by the refrigerant. Descriptions of vacuum and ice coolers and of cryogenic freezers in which total loss refrigerants such as liquid nitrogen or solid carbon dioxide are used are then given. The section on new and novel refrigeration systems begins with a discussion of the adverse environmental effects of the previously widely used CFCs and HCFCs that led to their phase-out. The alternative refrigerants in use today are then described and the advantages of air cycle refrigeration considered. The chapter concludes with a section on specifying, designing, and optimizing refrigeration systems.
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References
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Further Reading
Anonymous (1974) “ASHRAE handbook and product directory. Applications”, American Society of Heating Refrig-eration and Air Conditioning Engineers, New York.
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James, S.J. (2013). Refrigeration Systems. In: Baker, C. (eds) Handbook of Food Factory Design. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7450-0_15
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DOI: https://doi.org/10.1007/978-1-4614-7450-0_15
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