Liha töötlemine
impingement heat transfer environment.
Air Freezing Methods
When freezing products thicker than 20 mm,
Air is by far the most widely used method of the benefits of impingement freezing can still
freezing meat, as it is economical, hygienic, be achieved; however, the surface heat trans-
and relatively noncorrosive to equipment. fer coefficients later in the freezing process
The big advantage of air systems is their ver- should be reduced to balance the overall
satility, especially when there is a require- process efficiency. The process is also very
ment to freeze a variety of irregularly shaped attractive for products that require very rapid
products or individual products. However, surface freezing and chilling.
relatively low rates of heat transfer are
annaabi.ee 
