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Freezing requirements

Equipment for food freezing is designed to maximize the rate at which foods are cooled to —18° C to ensure as brief a time as possible in the temperature zone of maximum ice crystal formation (12,13). This rapid cooling favors the formation of small ice crystals which minimize the dismption of ceUs and may reduce the effects of solute concentration damage. Rapid freezing requires equipment that can deHver large temperature differences and/or high heat-transfer rates. [Pg.459]

G. Skala, Automotive PEM Stack Freeze Requirements Suggested Fundamental Studies, presentation at 2005 DOE Freeze Workshop on Fuel Cell Operations at Subfreezeing Temperatures, February 1—2, 2005, Phoenix, AZ, http //www.eere.energy.gov/hydrogenandfuelcells/pdfs/02 skala lanl.pdf... [Pg.40]

Emulsion freeze Requires less solvent Emulsions may 10-300... [Pg.505]

See other pages where Freezing requirements is mentioned: [Pg.460]    [Pg.440]    [Pg.443]    [Pg.446]    [Pg.213]    [Pg.218]    [Pg.221]    [Pg.235]    [Pg.238]    [Pg.406]    [Pg.672]    [Pg.684]    [Pg.236]    [Pg.75]    [Pg.17]    [Pg.351]    [Pg.77]    [Pg.123]    [Pg.632]    [Pg.538]    [Pg.323]   
See also in sourсe #XX -- [ Pg.371 ]



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Freeze energy required

Freeze-drying energy requirement

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