Indirect Contact Freezing
The gentle method of food preservation
Freezing food is probably the gentlest method of food preservation. Freezing prevents food from spoiling by inhibiting micro-organic and enzymatic action, and has few adverse effects on taste, texture, nutritive value or colour
Most foods are frozen as result of an indirect contact freezing process. During this process, the product and a heat transfer fluid are separated by means of an interface or barrier between the cooling medium and the product. This interface may be a metal plate or the product packaging material, which prevents direct contact between the product and the cooling medium.
Indirect Cooling Systems and Secondary Refrigeration
The difference between direct cooling systems resides in the physical separation between the primary circuit and the secondary systemMore Details