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meat being cooled and that of surrounding freezers.
surfaces to achieve significant heat flow. In In the past decade, the use of impingement
primary freezing, radiation is only important technology to increase the surface heat
in the initial stages of the process in a system transfer in freezing systems has received
where the meat is not surrounded by other attention (Newman 2001; Sundsten et al.
product. Again, in the initial stages of the 2001; Everington 2001). Impingement is the
freezing of cooked meat products (e.g., pies, process of directing a jet or jets of fluid at a
pasties, joints), radiant heat loss can be sub- solid surface to effect a change. The very
stantial if the products are surrounded by high velocity (20–30 m s−1) impingement gas
cold surfaces. Evaporation from a meat jets break up the static surface boundary
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