METODO Y DISPOSITIVO DE CONGELACION

EN UN METODO PARA CONGELAR LA SUPERFICIE DE UN LADO DE UN PRODUCTO ALIMENTICIO, EL PRODUCTO SE COLOCA SOBRE UNA ESTRUCTURA DE SOPORTE (1). ESTA HA SIDO PREVIAMENTE LLEVADA A UNA TEMPERATURA TAL QUE EL PRODUCTO CUANDO SE PONE EN CONTACTO CON LA ESTRUCTURA DE SOPORTE NO SE CONGELARA EN ELLA. EL PRODUC...

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Hauptverfasser:	OLSSON, LENNART, EEK, LARS
Format:	Patent
Sprache:	spa
Schlagworte:	BLASTING CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS CONFECTIONERY COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES ICE-BOXES ICE-CREAM LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MECHANICAL ENGINEERING PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS REFRIGERATION OR COOLING REFRIGERATORS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS
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Zusammenfassung:	EN UN METODO PARA CONGELAR LA SUPERFICIE DE UN LADO DE UN PRODUCTO ALIMENTICIO, EL PRODUCTO SE COLOCA SOBRE UNA ESTRUCTURA DE SOPORTE (1). ESTA HA SIDO PREVIAMENTE LLEVADA A UNA TEMPERATURA TAL QUE EL PRODUCTO CUANDO SE PONE EN CONTACTO CON LA ESTRUCTURA DE SOPORTE NO SE CONGELARA EN ELLA. EL PRODUCTO SE MANTIENE SOBRE LA ESTRUCTURA DE SOPORTE DURANTE TIEMPO SUFICIENTE PARA PROVOCAR QUE AL MENOS SU CAPA SUPERFICIAL MAS CERCANA A LA ESTRUCTURA DE SOPORTE PASE A UN ESTADO DE CONGELACION. UN DISPOSITIVO PARA LLEVAR A CABO ESTE METODO COMPRENDE, ADEMAS DE LA ESTRUCTURA DE SOPORTE, MEDIOS PARA IMPARTIR A ESTA LA TEMPERATURA ADECUADA, TALES COMO MEDIOS (2, 4) PARA SUMINISTRAR UN AGENTE REFRIGERANTE A LA PARTE INFERIOR DE LA ESTRUCTURA DE SOPORTE. PCT No. PCT/SE90/00745 Sec. 371 Date Jun. 21, 1991 Sec. 102(e) Date Jun. 21, 1991 PCT Filed Dec. 22, 1989 PCT Pub. No. WO90/06693 PCT Pub. Date Jun. 28, 1990.In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting structure for a sufficient time to cause at least its surface layer nearest the supporting structure to pass into the frozen state. An arrangement for carrying out the method comprises, in addition to the supporting structure, also means for imparting to it the low temperature, such as means (2-4) for supplying a cooling agent to the underside of the supporting structure.