Cooling processes

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1. OBJECTIVE


The objective of cooling processes in the food industry is to reduce or maintain the temperature of a product in a lower level for a period of time. Cooling, chilling, cold stabilization and ageing are the typical processes included in this category.


2. FIELD OF APPLICATION


Cooling is a process which is carried out in a wide range of industries, including foodstuffs, galvanizing and many others.


3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


In cooling systems, cooling is carried out by passing the product through a heat exchanger or cooler or cooling the vessels. A cooling medium is always used to achieve the temperature reduction and often the cooling medium is recirculated in the cooling system. The equipment used for freezing can also be used for cooling (BAT in the Food, Drink and Milk Industries, June 2005).


Cooling processes in general!.JPG

help topics
magnetocaloric
absorption
absorption cooling
electrocaloric
evaporation
refigeration
cryogenic
ammonia



4. RELEVANT PARAMETERS TO ENERGY


  • Temperature
  • Pressure
  • Medium
  • Material characteristics (e.g. temperature sensitivity)


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