By Norman W. Desrosier
The awesome development of nutrients expertise in has been matched via an equivalent improvement of similar academic courses in nutrients technological know-how in schools and universities in lots of nations. an enormous and becoming physique of reference books is now on hand to profes sionals within the box. they've got at their fingertips the present cutting-edge and information within the quite a few components of specialization embraced by way of the nutrients undefined. for instance, very good reference books are available the overall zone of meals freezing. The Freezing upkeep of meals through Tressler et al. is a 4 quantity reference paintings which covers the topic intimately. basics of foodstuff Freezing is a ebook written as a textbook. It repre sents the accrued artwork and information within the box of nutrition freezing and attracts upon the 4 volumes of The Freezing renovation of meals and the present literature in reference. This new textbook is designed as a unit of guide in meals freezing. As such, it really is awarded in sixteen chapters. the complete impact we've tried to boost is a rounded total presentation for the scholar. it's a excitement to recognize the contributions of our many col laborators in getting ready this article. those collaborators are pointed out within the record of individuals; to every, we're such a lot deeply obliged. notwithstanding, the undersigned are accountable for mistakes of omission or commission.
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For lower temperatures than this, correspondingly lower operating pressures must be employed. As the operating suction pressure of a system is reduced, its refrigerating capacity is also reduced. For example, if a system is rated at 250 tons of refrigeration at standard conditions, its capacity will be reduced to approximately 100 tons of refrigeration when operating suction pressure is lowered from 20 lb. gage to 0 lb. gage. In general, the refrigerating capacity at standard conditions is reduced about two and one-half times for operation at 0 lb.
E -10 Q) I- . '..... o o • • : . :.... ' \ .............. -. .. :::' :: -20 . '. " " ~, .... - - - 2" thick packaged fillets - - 2-1/2" thick packaged fillets -50 ... ····Coil temperature 2 3 4 5 6 7 8 \ \ ~ '. -30 -40 \ :...... " . "" 9 10 11 12 13 14 15 16 17 Freezing Time (hours) FIG. 7. RATE OF FREEZING PACKAGED FISH FILLETS IN A SHARP FREEZER tained at -10 0 F. to -20 0 F. ) or even lower, in contrast to the formerly used 00 F. ) temperature. Sharp Freezers Fundamentally, sharp freezers are cold storage rooms especially constructed to operate at and maintain low temperatures.
Heat is that form of energy which transfers from one system to another by virture of the temperature difference which exists between them when they are brought into communication. The molecular theory of heat assumes that molecules or particles of a substance are in continuous and irregular motion and that heat is the result of this motion. One of the first interests in the study of refrigeration is the transfer of heat. Heat may be transferred in anyone of three different ways, or, more generally stated, it may be distributed in all three ways at the same time.