Introduction to Food Engineering

Home Syllabus
Material Balances Energy Balances
Fluids Laminar and Turbulent Flow Volumetric Flow and Friction Bernoulli's Equation and Pump Power Flow Measurement
Thermodynamic Properties
Modes of heat transfer Conduction in walls Conduction in multilayered walls Convection heat transfer Forced Convection Free Convection Overall Heat Transfer Coefficient Heat Exchangers Unsteady State Heat Transfer Heisler Charts
Decimal Reduction Time F value General Method Improved General Method
Properties of Air and Water Vapor Psychrometric Chart
Moisture Content and Drying Rates Drying Time
Single Effect Evaporator Multiple Effect and Industrial Evaporators
Refrigerants Vapor Compression Refrigeration System Ideal and Non-Ideal Cycle
Ice Crystallization Freezing Time Freezer Selection
Instructions List of Experiments

Freezer Selection

Learning Outcomes

At the end of this module, you will be able to:

  1. list criteria for selecting a freezer
  2. describe different types of industrial freezers
  3. identify freezers suitable for fast freezing

There are many different types of freezers used to freeze foods. We will review the distinct characteristics of widely used industrial-scale freezers. In the following video, you will learn the criteria used to select a freezer and the classification of freezers based on direct or indirect freezing systems.

In the following videos, you will learn the key characteristics of common types of freezers.

Still-air Room Freezer

Air blast Room Freezer

Air Blast Tunnel Freezer

Belt Freezer

Spiral Belt Freezer

Fluidized Bed Freezer

Plate Freezer

Scraped Surfce and Drum Freezer

Brine Immersion Freezer

Cryogenic Freezer

Recap

In this module, you learned the criteria used in selecting industrial-scale freezing systems. The distinguishing characteristics of freezers influence their suitability for freezing requirements of specific foods.