Document XzjJk0g8VM1Brq24Qr8mejKmR

j'i i L pi % :. i|: I 1 404 CHAPTER 35 BIBUOGRAPHY M. E. Bell: Operating methods in brewery refrigerating sys tems (lee db Refrigeration, Vol. 98, No. I, 1&40, p. 32). R. C. Dorennu: Refrigeration for brewery cellars (Ice <fc Re frigeration, Vol. 93, No. 6,1937, p. 459). Fred Ophuls: Toe thermal engineer in the brewery (ice & Refrioeration, April May; J'ine{ ana July 1933). ft. P. Biebd: Brewery refrigeration--history of progress during last twenty-five years (fee <k Refrigeration, VoL 101, No. 1, 1941, p. 55). E. H. Vogel et al: The Practical Brewer (Master Brewers Associ ation of America, St, Louis, Mo., Von Hoffman Press, 1946). M. A. Amerine and M. A. Joslys: Table Wince (University of California Press, Berkeley, California, 1951). M. Anqves: L'Emploi du froid en vinification (Official Bulletin International du Vm, VoL 23, 1950, p. 43). E..Banolas: On the New Apparatus for the Rational Equipment of Wine-Making Cellars (International Institute of Refrigeration, Annex to Bulletin No. 2,1948, p. A9). . W. V. Cruess and C. R. iiavighorst: How California wines are made (Food Industry, April 1948, p. 523). F. FUipello*. Refrigeration (Wines and Vines, Vol. 25, No. 5, 1944, p.OT). C. B. Holden: A new method for cooling wine (Wines and Vines, Vol. 36, No. 8,1955, p. 33). W. Q. Hull, W. E. Kite, and R. C. Auerbach: Modern wine making (Industrial and Engineering Chemistry, October 1951, p. 2180). M. A. Joslyn and M. A. Amerine: Commercial Production of Dessert Wines (California Agricultural Experiment Station Bulletin No. 651, 1941). .. M. A. Joslyn and G. L. Marsh: Effect of cold and freezing storage on wine composition (Industrial and Engineering Chem istry, Vol. 27, No. 1, 1935, p. 33). S. Luthi: Die anwendungvon kalte sur klarung des weines (Schweiz Zeitimgf. Obst. tmdWeinbaa, VoL 64,1955, p, 307). O. L. Marsh: Qiillproofing of wines (Wines and Vines, VoL 19, No. 5,1938, p. 5). 1962 Guide And Data-Book 5 G. L. Marsh: Refrigeration in winemaking (Refrigeh*-*^ Engineering, Mareh 1941). 70,0 G. L. Marsh: A greater use of refrigeration, p. 77; Improving red wine fermentation, p. 81 (Wines and Vines, Vol. 29 V.7 1948). * * G. L. Marsh and M. A. Joslyn: Precipitation rate of cream <rf tartar from wine (industrial and Engineering Chemistry, V0j/- 1S35, p. 1252). ' "" **' W. Sailer: Die Qualitatsuerbesserung der Wetne und Sussmato durch Kalte (Verlag Zigurd Horn, Krantfort/Mam, Germ*-* 1955). C. Schreffler: Heat transfer in winery refrigeration (Proceeding, American Society of Enologiste, VoL 3,1952, p.211). J. V. Ziemba: Superior quality wines (Food Engineering J&nn. ary 1952, p. 86). * Refrigeration m Battled Carbonated Beverage Plants (Americas Bottlers of Carbonated Beverages, Washington, D. C., I960). Wet-dry cooler for beverages developed by Canada Dry (Pant Industry, October 1947, p. 1363). B. R. Burchhauscr: Refrigeration improves output in car bonated beverage plants (Healing <t Ventilating, November 195i p. 68). ' T. HickB: What refrigeration do you need?--Beverage plant cooling requirements (Food Engineering, February 1953, p. 63). J. F. Kem: Refrigeration for drinking water cooling systems (Refrigerating Engineering, February 1942, p. 124). M. Levine: Bacteria, refrigeration and beverages (Refriger ating Engineering, March 1939, p. 157)'. W. J. Mathews: Swift syrup chilling (Food Engineering, Juhr 1952, p. 125). y A. B. Newton: Application and control of shell and tube water cooling equipment (Refrigerating Engineering, April 1951 p. 394). J. M. Sharf: Conditions Encountered in Filling Pressure Ware (American Ceramic Society Bulletin, Vol. 25, May 1942, p. 228). B. H. Wells: Processing water for industry--carbonated.bever ages (American Water Works Association Journal, September 1949, p. 860). CHAPTER 36 THEORIES AND METHODS OF FREEZING Sharp Freezing, Quick Freezing, Freezing by Immersion, Freezing by Indirect Contact, Air Blast Freezing, Freeze Drying, Fundamentals, Processing, Commercial Equipment THE frozen food industry, as we know of it today, is maintenance costs and the actual costs of refrigeration are comparatively recent in origin. About 1865, sharp (slow) quite low but do not offset these disadvantages. freezing as a method of preservation came into use on a com mercial scale with the artificial freezing of fish and poultry. QUICK FREEZING The freezing preservation of meat started about 1800. The cold packing industry had its beginning about 1905 with the Freezing by Immersion freezing of small fruits for remanufacture in jama, jellies, pies As liquids are good conductors of heat, products may be and ice cream. Commercial quick freezing cf vegetables and frozen rapidly and efficiently by immersion in low tempera the freezing of fruits for table use started about 1929, as did ture liquids. Fundamentally, the process involves pumping the freezing of consumer-size packaged fish, meat and poultry. a continuous stream of the refrigerant solution past the prod There have been many differences of opinion concerning the ucts to be frozen and in contact with them, or in reverse, merits of quick freezing foods. When first introduced, quick moving the product through the cooling solution. freezing was acclaimed to be a panacea by causing less dam The refrigerating media used for freezing unpackaged or age to the cell tissues and preventing bacteriological decom lightly packaged products where contact with the refrigerant position during freezing. Recent theories, however, indicate may result must meet Food and Drug requirements and that the speed of freezing does not affect breakdown of the should be nontoxic and edible. Sodium chloride brine, sugar- cellular tissues. Thus, the main reason for quick freezing is to brine solutions, and propylene glycol have been used with increase product handling and to cool the product quickly to satisfactory results. However, problems resulting from use of a point where bacterial, mold, and yeast growth are mini one or more of these solutions involve excessive salt penetra mised. It is foT these reasons that quick freezing is in pre tion into the product; adherence of solution to the food, mak dominant use in this country today. ing it necessary to renew it periodically; and dilution of the The following is a discussion of the principal conventional solution with moisture or juices from the product. These methods of freezing used in the United States today. These problems are avoided when freezing canned or otherwise well- methods are grouped according to the method of heat packaged products where there is a good protective barrier transfer, except for the sharp freezer which, because of its between product and solution. historical significance, is treated separately. Immersion freezing may be separated into two categories, that used for freezing canned products and that used for SHARP FREEZING freezing unpackaged or lightly packaged products. Freezersfor Canned Foods. In 1933 W. J. Finnegan patented Sharp freezing (slow freezing) is now largely outdated and a fruit juice freezer known as the pipe or tube freezer. The ' has been replaced by mpre efficient methods of freezing. The product to be frozen is placed in a tin can and then forced first sharp freezers consisted of insulated rooms maintained at through a tube by means of a spiral screw. The primary re temperatures varying from +5 to --20 F. The products placed frigerant (ammonia) passes through a closed annular space in in these rooms were usually cooled by natural convection with the outer shelf of the tube. The secondary refrigerant, alcohol no provision for forced circulation. Hie sharp freezers were and water, is pumped around the product and is kept at -- 25 F then modified to include banks of refrigerated shelves on by the liquid ammonia* A machine containing 6 tubular which the product was placed for freezing. In recent years units can handle 2500 lb per hr of liquid or semi-liquid product. these freezers have been modified so that the shelves can be Another freezer for canned products is the can freezer built serviced by conveyors. ' by the Food Machinery Corporation. The freezing unit is The sharp freezer is not satisfactory for freezing consumer- essentially the same as a continuous cooker, except that ma type packages because of its slow rate of cooling and the terials were modified to withstand low temperatures-and excessive bulging of the package that occurs. It is primarily effects of the refrigerant, which has an ethyl alcohol base. The used for whole or panned fish, boxed poultry, or meat. refrigerant flows through the freezer in a direction opposite to The rate of freezing in commercial installations is quite slow the movement of the cans. A can of orange juice can be cooled uud may vary from 12 to 72 hr, depending on the size of the from 40 F to 0 F in 10 to 15 min. product and the coil or room temperature. The space require One type of continuous liquid freezer consists of two con ments per pound of product frozen and the labor needed to centric tubes with a solid rotary mutator equipped with load and unload the food are both quite high. Equipment spaces in the inner tube. The refrigerant passes through the 405