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products or individual products. However, surface freezing and chilling.
relatively low rates of heat transfer are
attained from product surfaces in air systems.
Contact Freezing Methods
Systems range from the most basic, in which
a fan draws air through a refrigerated coil and Contact freezing methods are based on heat
blows the cooled air around an insulated transfer by contact between products and
room, to purpose-built conveyerized blast metal surfaces (which in turn are cooled by
freezing tunnels or spirals. In a continuous either primary or secondary refrigerants) or
system, meat is conveyed through a freezing direct immersion in a refrigerated liquid.
tunnel or refrigerated room, usually by an Modern plate cooling systems differ little
overhead conveyor or on a belt. This over- in principle from the first contact freezer
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