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Freezing Systems
Different types of freezing systems are available for foods. No single freezing system can satisfy all freezing needs, because of the wide variety of food products and process characteristics. Can you mention a few of these characteristics which may influence the choice for a particular system? The selection criteria of a freezing system will depend on the type of the product, reliable and economic operation, easy cleanability and hygienic design, and desired product quality.
Although all commercial freezing processes are operated at atmospheric conditions, there are potential applications of high-pressure assistant freezing and thawing of foods. The pressure - induced freezing point and melting point depression enables the sample to be supercooled to low temperature (e.g., - 22° C at 207.5 M pa) resulting in rapid and uniform nucleation and growth of ice crystals on release of pressure.
working of calomel electrode
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