The Application of Cryogenic Fluids to the Freezing of Foods

  • D. C. Brown
Part of the Advances in Cryogenic Engineering book series (ACRE, volume 12)


In recent years, more and more of man’s food has been processed, stored, transported and consumer-displayed in the frozen state. This trend is accelerating. Much new food-freezing capacity must be installed. How much of this new capacity will be installed in the form of cryogenic freezers obviously depends upon what advantages such freezers offer over conventional systems. The question to be asked is, then, “What unique contributions can be made by the use of cryogenic fluids in the freezing of foods?” To answer this question, one must examine what takes place in the freezing of food, what to strive for, and what is not desirable. One can then compare conventional with cryogenic systems to ascertain what advantages in cost and quality can be contributed by the use of cryogenic fluids.


Conventional System Freezing Time Drip Loss Heat Leak Freezing System 


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Copyright information

© Springer Science+Business Media New York 1967

Authors and Affiliations

  • D. C. Brown
    • 1
  1. 1.Air Products and Chemicals, Inc.AllentownUSA

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