CCFRA’s latest review, Rapid Cooling of Foods, describes a range of emerging developments and novel methods for the rapid cooling of foods.

The review aims to help technical and other product development personnel in chilled and frozen food companies. By pulling together information from the scientific literature, the trade press and web-published articles it discusses the latest developments.

Methods discussed include: plate and air-blast chilling and freezing, immersion chilling and freezing, vacuum cooling, pressure shift freezing and cooling systems such as hydrogen, vortex and heat pipe cooling.

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