WO1992021254A1 - Refroidissement rapide - Google Patents

Refroidissement rapide Download PDF

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Publication number
WO1992021254A1
WO1992021254A1 PCT/AU1992/000269 AU9200269W WO9221254A1 WO 1992021254 A1 WO1992021254 A1 WO 1992021254A1 AU 9200269 W AU9200269 W AU 9200269W WO 9221254 A1 WO9221254 A1 WO 9221254A1
Authority
WO
WIPO (PCT)
Prior art keywords
liquid
chilling
bath
chilled
foodstuff
Prior art date
Application number
PCT/AU1992/000269
Other languages
English (en)
Inventor
Allan John Cassell
Original Assignee
I.T.D. Innovation & Technology Development Pty. Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by I.T.D. Innovation & Technology Development Pty. Ltd. filed Critical I.T.D. Innovation & Technology Development Pty. Ltd.
Publication of WO1992021254A1 publication Critical patent/WO1992021254A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0416—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
    • F25D17/02—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating liquids, e.g. brine

Definitions

  • This invention relates to high speed chilling and in particular relates to a method and apparatus for particularly, but not exclusively, rapid chilling or freezing of product in the form of foodstuffs. Discussion of Prior Art
  • PCT/AU90/00362 there is disclosure of a small apparatus for rapid chilling of bottles and cans.
  • liquid at freezing temperatures is circulated around bottles or cans that are placed in a storage vessel.
  • An electric motor and agitator drives the liquid which is chilled by refrigeration coils which are coupled to a refrigeration circuit.
  • the device of PCT/AU90/00362 is restricted in its size and range of application.
  • the apparatus is not designed primarily as a freezing unit. It is the object of this invention to provide apparatus which will rapidly chill or freeze using a wet chilling method - without any drying effect or subsequent weight loss. Summary of the Invention
  • a method of rapidly chilling or freezing foodstuff in an open bath containing a liquid that is capable of being chilled, the liquid containing a suitable wetting agent comprising the steps of: a) selecting a temperature for chilling a liquid, b) cooling the liquid to the selected temperature, c) selecting a rate of flow of chilled liquid, d) varying the speed of at least one electrically driven fan to ensure flow of liquid at the selected speed, e) selecting the time of immersion, f) iimnersing the foodstuff in the flow of chilled liquid at the selected speed and temperature, and g) removing the chilled/frozen foodstuff from the flow of chilled liquid after expiry of the preselected immersion time.
  • apparatus for rapidly chilling or freezing foodstuff comprising an open bath arranged to contain chilled liquid containing a suitable wetting agent, refrigeration means having chilling coils positioned in the open bath, means to immerse foodstuff into the bath, means to control the period of immersion, drive means positioned within the bath to, in use cause controlled flow of liquid around the bath and past the chilling coils.
  • the solute is especially formulated and it is the balance of the flow rate of the solute circulated around the product, at the temperature selected that achieves the result.
  • the product can either be fresh, unpacked and loose or packaged by a vacuum packaging method. Discussion of the Drawings
  • Figure 1 is a side on view of one form of apparatus for chilling or freezing foodstuff
  • FIG 2 is a plan view of the apparatus shown in Figure 1
  • Figure 3 is a circuit layout of a refrigeration condensing system that forms part of the apparatus
  • Figure 4 is a perspective view of an evaporator that forms part of the refrigeration system. Description of the Preferred Embodiments
  • the apparatus for rapidly chilling or freezing foodstuff comprises a main frame 10 in the form of an open rectangular stainless steel bath 11 having side portions 12, 13, 14 and 15 and a base 16.
  • the exterior of the bath 11 is clad in a suitable insulation 17 such as polystyrene.
  • the tank is essentially divided into two main compartments namely, a chilling zone 18 and an immersion zone 19, the zones 17 and 18 being interconnected through a base mounted conduit 21.
  • a circulation baffle 20 separates immersion zone 19 from the chilling zone 18 and conduit 21.
  • the apparatus comprises of a refrigeration condensing set 25, which in the case of a smaller plant can be incorporated in the base of the frame 10.
  • the refrigeration condensing set 25 shown in Figure 3 is of modular design allowing a wide variation in sizes of equipment from chilling systems that operate at a few grams/hr or large systems that chill at a few tonnes/hr.
  • the refrigeration condensing set 25 comprises a compressor 40 driven by an electric motor 41.
  • the compressor 40 is coupled to a discharge service valve 42 which is in turn coupled to a condenser 43 via a discharge line 44.
  • the condenser 43 is coupled to a liquid receiver 45 which feeds a dehydrator 46 via a liquid line 47.
  • the dehydrator 46 is coupled to an evaporator 48 via a thermostatic expansion valve (TX valve) 49.
  • TX valve thermostatic expansion valve
  • the TX valve is also coupled to the outlet (suction) line 50 of the evaporator 48 which line 50 feeds back to the compressor 40 via a metered flood accumulator 51 and suction service valve 52.
  • the evaporator 48 can comprise a single bank of coils 26 as shown in Figures 3 and 4 or can comprise two spaced banks 26 as shown in Figures 1 and 2.
  • the coils 26 arranged in banks of parallel arrays 27 across the chilling zone 18.
  • a metered flood accumulator 51 is used to control refrigerant flood back and to ensure oil return to the compressor 40. Without the protection of this accumulator, liquid refrigerant will occasionally flood back to the compressor 40 and flush oil out of the sump or damage the valves.
  • the evaporator coils consist of several very short passes 55 to minimise pressure drop down to a maximum of 1 psig. b) Each of these passes is fed individually through a distributor and equally sized feed capillaries 57. c) Each pass is fed to a common header then to the metered flood accumulator 51 to control the flood back. d) The TX valve 49 is set to 1.5°C, in comparison of a usual setting of about 7°C, super heat to ensure that the entire evaporator 48 is totally active at all times.
  • the evaporator coils 26 are mounted in the chilling zone 18 of the insulated tank 11.
  • Circulating fans 30 are fitted in the dividing panel 20 and driven by specially designed motors 31 which are immersed in the super chilled liquid.
  • the tank 11 is filled with an anti-corrosive food grade gly ⁇ ol based solute which is formulated to resist freezing above -35° centigrade, and thus achieve this temperature without excessive thickening.
  • a wetting agent is added to stop foaming at low temperatures and to "wet" the evaporator coils and product to be chilled. The wetting agent enhances the heat transfer rate in both areas to produce the rapid rate of chilling that can be achieved.
  • the solute is drawn from the immersion zone 18 by the circulating fans 30, forced through the coil banks 26, directed via louvres 35 in the base divider 20 around the product to be chilled and then recirculated again by the fans 30.
  • the fans ensure the required circulation and agitation of the solute.
  • the refrigeration condensing set 25 super chills the banks of coils 26 so that the solute within the chilling zone is superchilled down to a temperature of about -35 degrees centigrade.
  • the circulation fans 30 ensure that the super chilled solute is circulated throughout the tank and especially circulated within the immersion zone 18. The foodstuff is immersed into the immersion zone and rapidly frozen by the super chilled liquid.
  • Compressor capacity control A very close balance between condensing efficiency and evaporator requirement is essential. For example, if the condensing unit was 10% below the capacity required by the evaporator the unit would run almost continuously, pull down times would be extended, total power consumption would be increased, and the system efficiency would be reduced to a stage where proper chilling or freezing could not be achieved. If the imbalance was reversed and the unit was 10% oversized, separation of the solute could take place and ice could form around the evaporator coils insulating them and dramatically reducing the heat exchange rate to the stage where proper chilling again would not be possible. 2) Evaporator coil capacity and efficiency (Discussed above) 3) Solute temperature
  • Solute circulation ratio It is necessary to raise or lower the solute temperature with different product and chilling/freezing requirements. This must be kept in balance with the solute circulation ratio. 4) Solute circulation ratio
  • This circulation ratio is basically controlled as a balance to the solute temperature.
  • solute temperature In an example where a whole gutted fish of 3.75 kg is to be frozen -22°C solute is required to be circulated at a rate of 6 changes/minute across the evaporator coil, this balance will vary with packaging type, e.g. glass, plastic, cellophane, or solute direct to product, of if the pack is vacuumed or loose packaged.
  • Solute composition percentages As the wetting ability of solute changes with composition and temperature the heat transfer rate will change accordingly. This rate is more rapid at lesser percentages of glycol so it is desirous to keep glycol concentration down as low as practically possible. In the case where a solute temperature of -10°C is required for a particular application it is better to reduce the glycol concentration to suit that operating temperature and thus provide a better heat exchange rate (refrigerant to product) . This not only reduces the cost of the solute but enhances the efficiency of the system.
  • Timers are fitted to the machine to indicate duration of immersion and can be pre-adjusted to suit each application.
  • Solute composition percentages of: 50% Propylene Glycol 49% H 2 0 1% Wetting Agent in the form of a non-foaming detergent with additives All of the above compounds were of food grade quality for obvious reasons.
  • Food dyes were added intermittently to the solute during tests to establish the path and velocity of the solute and to determine that all sections of the fish carcass were being chilled equally. Circulation rate was adjusted by altering the speed of the circulating fan motors until satisfactory coverage was attained. The speed of circulation would need to be reviewed with variations in type, size or configuration of the product.
  • An electrical control system is fitted to: 1) Cycle agitator motors, at required speed. 2) Cycle compressors in stages (to lessen start up current draw) .
  • the circulation motors 31 have been specifically designed for the apparatus. These motors are submersed in the solute and are designed to operate on low voltage so as to eliminate the chances of insulation breakdown, earth leakages or electrical shocks. They are a brushless drive speed variant and bi-directional to facilitate alternate counter rotating circulating fans which eliminates cavitation as can be experienced when using continuous rotating circulators. These motors 31 are extremely robust and operate in the solute at temperatures down to -30 degrees centigrade.
  • the apparatus includes sensors 7 and 8 which control thermostats and a digital temperature sensor 9.
  • a control panel (not shown) includes switching means to select and control operating temperatures - time of immersion and solute flow parameters.
  • Apparatus of the kind described above is designed to be built in a variety of sizes.
  • the bath would measure 1 metre by 1 metre with solute depth of 500 mm.
  • a bath of 6 metres by 1 metre with solute depth of 1 metre is envisaged.
  • the conveyor 60 is illustrated schematically in Figures 1 and 2.
  • the conveyor would be speed controlled to control rate of passage through the solute to enable the proper chilling of varying sized product without, as in the case of fish, overchilling the smaller bodies or underchilling the larger ones.
  • the conveyor can be speed regulated as a whole or can be split into several sections, each running at a pre-set rate.
  • the apparatus described above is particularly designed to rapidly chill foodstuffs that include fish such as prawns, yabbies, crayfish, skinfish, scalefish, mussels, scallops, squids, octopus; most types of food; most types of vegetables; most types of meat; most types of beverages and most types of processed food products. It is understood that the foodstuffs could be raw, cooked, whole, filleted Or even pureed.
  • fish such as prawns, yabbies, crayfish, skinfish, scalefish, mussels, scallops, squids, octopus
  • most types of food most types of vegetables
  • most types of meat most types of beverages and most types of processed food products.
  • the foodstuffs could be raw, cooked, whole, filleted Or even pureed.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Combustion & Propulsion (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

Procédé de refroidissement ou de congélation rapide de denrées alimentaires dans un bain decouvert contenant un liquide apte à être réfrigéré contenant un agent mouillant approprié. Le procédé consiste a) à sélectionner une température pour le refroidissement d'un liquide; b) à refroidir le liquide pour le porter à la température sélectionnée; c) à sélectionner un débit de liquide refroidi; d) à faire varier la vitesse d'au moins un ventilateur électrique de manière à conférer le débit voulu au liquide; e) à sélectionner la durée d'immersion; f) à immerger les denrées alimentaires dans le liquide refroidi en écoulement dont le débit et la température sont sélectionnés; et g) à retirer les denrées alimentaires refroidies ou congelées du liquide refroidi en écoulement après la fin de la durée prédéterminée d'immersion. On a également prévu un appareil de refroidissement ou de congélation rapide de denrées alimentaires comportant un bain découvert apte à contenir un liquide refroidi contenant un agent mouillant approprié, un dispositif réfrigérant possédant des bobines de refroidissement placées dans le bain découvert, un dispositif assurant l'immersion des denrées alimentaires dans le bain, un dispositif commandant la durée d'immersion , et un dispositif d'entraînement placé dans le bain et destiné pendant l'utilisation à entraîner un écoulement régulé de liquide autour du bain et devant les bobines de refroidissement.
PCT/AU1992/000269 1991-06-06 1992-06-09 Refroidissement rapide WO1992021254A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPK651491 1991-06-06
AUPK6514 1991-06-06

Publications (1)

Publication Number Publication Date
WO1992021254A1 true WO1992021254A1 (fr) 1992-12-10

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5993886A (en) * 1997-12-31 1999-11-30 Polster; Louis S. Method and control system for controlling pasteurization of in-shell eggs
DE19860442A1 (de) * 1998-06-04 1999-12-09 Dixie Union Gmbh & Co Kg Vorrichtung und Verfahren zum Gefrieren von Lebensmitteln
US6035647A (en) * 1997-12-31 2000-03-14 Polster; Louis S. Method and apparatus for chilling in-shell eggs
US6103284A (en) * 1997-12-31 2000-08-15 Polster; Louis S. Method of preparing waxed in-shell eggs
US6113961A (en) * 1997-12-31 2000-09-05 Polster; Louis S. Apparatus and methods for pasteurizing in-shell eggs
US6397624B1 (en) 1998-07-02 2002-06-04 Chilla Limited Cooling apparatus
US6410071B1 (en) 2000-07-10 2002-06-25 Louis S. Polster Method and control system for controlling pasteurization
WO2005063029A2 (fr) * 2003-12-23 2005-07-14 Hideyoshi Okita Procédé et appareil de congélation et de décongélation de produits alimentaires
US10722623B2 (en) 2014-08-08 2020-07-28 Fremon Scientific, Inc. Smart bag used in sensing physiological and/or physical parameters of bags containing biological substance
US10732083B2 (en) 2018-05-07 2020-08-04 Fremon Scientific, Inc. Thawing biological substances

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1431328A (en) * 1920-05-21 1922-10-10 Pique Jean Julien Cooling and freezing of fish and the like
US3004407A (en) * 1960-04-19 1961-10-17 Morris And Associates Inc Continuous poultry chiller apparatus and method
AU3481868A (en) * 1968-12-11 1970-07-30 John Fullerton Bartleigh A freezing unit for seafoods
US4030898A (en) * 1974-11-27 1977-06-21 Masahiro Morita Quick freezing apparatus
US4309449A (en) * 1980-04-21 1982-01-05 Roark Wayne O Method for preserving live hard-shell crabs by freezing
AU4715585A (en) * 1984-09-07 1986-03-13 Castleton, Inc. Method and apparatus for chilling and freezing articles
AU4551585A (en) * 1985-08-06 1987-01-29 Sakai, T. Rapid freezing of fish in brine
WO1991002933A1 (fr) * 1989-08-22 1991-03-07 Allan John Cassell Dispositif de refroidissement
EP0480553A1 (fr) * 1990-09-10 1992-04-15 Technican Company Ltd Procédé de congélation d'aliments et appareil de congélation

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1431328A (en) * 1920-05-21 1922-10-10 Pique Jean Julien Cooling and freezing of fish and the like
US3004407A (en) * 1960-04-19 1961-10-17 Morris And Associates Inc Continuous poultry chiller apparatus and method
AU3481868A (en) * 1968-12-11 1970-07-30 John Fullerton Bartleigh A freezing unit for seafoods
US4030898A (en) * 1974-11-27 1977-06-21 Masahiro Morita Quick freezing apparatus
US4309449A (en) * 1980-04-21 1982-01-05 Roark Wayne O Method for preserving live hard-shell crabs by freezing
AU4715585A (en) * 1984-09-07 1986-03-13 Castleton, Inc. Method and apparatus for chilling and freezing articles
AU4551585A (en) * 1985-08-06 1987-01-29 Sakai, T. Rapid freezing of fish in brine
AU4551485A (en) * 1985-08-06 1987-01-29 Sakai, Tadaaki Quick freezing of meat in brine
WO1991002933A1 (fr) * 1989-08-22 1991-03-07 Allan John Cassell Dispositif de refroidissement
EP0480553A1 (fr) * 1990-09-10 1992-04-15 Technican Company Ltd Procédé de congélation d'aliments et appareil de congélation

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5993886A (en) * 1997-12-31 1999-11-30 Polster; Louis S. Method and control system for controlling pasteurization of in-shell eggs
US6035647A (en) * 1997-12-31 2000-03-14 Polster; Louis S. Method and apparatus for chilling in-shell eggs
US6103284A (en) * 1997-12-31 2000-08-15 Polster; Louis S. Method of preparing waxed in-shell eggs
US6113961A (en) * 1997-12-31 2000-09-05 Polster; Louis S. Apparatus and methods for pasteurizing in-shell eggs
DE19860442A1 (de) * 1998-06-04 1999-12-09 Dixie Union Gmbh & Co Kg Vorrichtung und Verfahren zum Gefrieren von Lebensmitteln
US6397624B1 (en) 1998-07-02 2002-06-04 Chilla Limited Cooling apparatus
US6410071B1 (en) 2000-07-10 2002-06-25 Louis S. Polster Method and control system for controlling pasteurization
WO2005063029A2 (fr) * 2003-12-23 2005-07-14 Hideyoshi Okita Procédé et appareil de congélation et de décongélation de produits alimentaires
WO2005063029A3 (fr) * 2003-12-23 2005-10-06 Hideyoshi Okita Procédé et appareil de congélation et de décongélation de produits alimentaires
US10722623B2 (en) 2014-08-08 2020-07-28 Fremon Scientific, Inc. Smart bag used in sensing physiological and/or physical parameters of bags containing biological substance
US10732083B2 (en) 2018-05-07 2020-08-04 Fremon Scientific, Inc. Thawing biological substances
US10816446B2 (en) 2018-05-07 2020-10-27 Fremon Scientific, Inc. Thawing biological substances
US10837885B2 (en) 2018-05-07 2020-11-17 Fremon Scientific, Inc. Thawing biological substances
US10866173B2 (en) 2018-05-07 2020-12-15 Fremon Scientific, Inc. Thawing biological substances
US11448575B2 (en) 2018-05-07 2022-09-20 Fremon Scientific, Inc. Thawing biological substances

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