Articles Tagged with ''freezing''

Technology Sourcebook

Immersion spiral freezer

Capable of processing more than 20,000 lb./hr. of product, the hygienically designed Linde immersion spiral cryogenic freezer has a first stage that applies an instant crust freeze with liquid nitrogen; the cold gases from the first stage travel into the second stage to maximize the use of BTUs.

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Field Reports

New freezer technology creates quick-frozen produce

The system drops freezing time from 10 to 15 minutes down to a mere seven minutes and provides quick energy savings.
Established in 1919, Smith Frozen Foods processes private-label frozen vegetables including peas, corn, carrots, lima beans and garbanzo beans.

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Field Reports

Put a chill on flour, and waste

Using cryogenics to cool flour in the mixing process allows this bakery to cut waste and boost quality.
Founded as a neighborhood bakery in 1943, Coles Quality Foods, Inc. of Grand Rapids, MI became synonymous with frozen garlic bread when it established the category in the 1970s.

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Technology Sourcebook

Tunnel freezer

A cryogenic freezing system, the Air Products Freshline QS tunnel freezer can be integrated into an existing or new production line to freeze or cool a variety of foods.
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Technology Sourcebook

Spiral freezer

Built for relatively large production capacities, the Linde CRYOLINE XF spiral freezer covers nearly 100% of the belt freezing surface area with a high-velocity, low-temperature gas flow.

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Technology Sourcebook

Spiral freezer

Using no recycled cleaning materials, the JBT FoodTech Frigoscandia GYRoCOMPACT M10 tight curve spiral freezer has a fully seam-welded enclosure and an optional steam-in-freezer defrost and sanitation system.
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Technology Sourcebook

Tunnel freezer

Engineered for use with cartons, the GEA I-VRT tunnel freezer features variable retention times for processing a variety of product sizes and types with different chilling and freezing profiles.
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Image Galleries

Food Engineering's Food Automation & Manufacturing Conference and Expo 2015

Images from Food Engineering's Food Automation & Manufacturing Conference and Expo in Clearwater Beach, Florida, April 12-15, 2015. The event brought food and beverage processors and suppliers together to gain valuable information on the latest trends and technologies in manufacturing, automation, sustainability and food safety.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering May 2015 Cover

2015 May

The May 2015 issue of Food Engineering explores effective tools for hitting manufacturing targets. Also, read how processors are looking for faster ways to detect harmful pathogens in food and beverages without sacrificing accuracy or reliability.

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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