GB521715A - Improvements in low-temperature processes for the preservation of perishable foodstuffs - Google Patents

Improvements in low-temperature processes for the preservation of perishable foodstuffs

Info

Publication number
GB521715A
GB521715A GB33956/38A GB3395638A GB521715A GB 521715 A GB521715 A GB 521715A GB 33956/38 A GB33956/38 A GB 33956/38A GB 3395638 A GB3395638 A GB 3395638A GB 521715 A GB521715 A GB 521715A
Authority
GB
United Kingdom
Prior art keywords
gas
vessel
main
valve
freezing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB33956/38A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WALTER SCOTT JOSEPHSON JUNIOR
WALTER SCOTT JOSEPHSON SENIOR
Original Assignee
WALTER SCOTT JOSEPHSON JUNIOR
WALTER SCOTT JOSEPHSON SENIOR
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WALTER SCOTT JOSEPHSON JUNIOR, WALTER SCOTT JOSEPHSON SENIOR filed Critical WALTER SCOTT JOSEPHSON JUNIOR
Priority to GB33956/38A priority Critical patent/GB521715A/en
Publication of GB521715A publication Critical patent/GB521715A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D3/00—Devices using other cold materials; Devices using cold-storage bodies
    • F25D3/10—Devices using other cold materials; Devices using cold-storage bodies using liquefied gases, e.g. liquid air
    • F25D3/102—Stationary cabinets
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2400/00—General features of, or devices for refrigerators, cold rooms, ice-boxes, or for cooling or freezing apparatus not covered by any other subclass
    • F25D2400/30—Quick freezing

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)

Abstract

521,715. Freezing fish etc.; refrigerating. JOSEPHSON, sen., W. S., and JOSEPHSON, jun., W. S. Nov. 22, 1938, No. 33956. [Class 29] Compression systems.-A quick-freezing process for the preservation of fish, meat and other foodstuffs consists in subjecting them to the direct action of evaporating carbon dioxide, the vapour being continuously withdrawn, compressed and condensed and the condensate reevaporated in the freezing chamber. The fish 63 supported on a stand 61 are first drenched with water, brine or other solution and then placed in the freezing vessel 10 with a hinged cover 45 secured by swing bolts 51. Liquid CO2 from a main 11 is admitted through a regulating valve 12 and vaporises in the vessel 10, baffles 57, 58 deflecting the blast of gas to prevent mechanical damage to the foodstuffs. The gas leaves the vessel through a pipe 13 and adjustable relief valve 14 to a gas main 15. The temperature within the vessel is regulated by controlling the pressure of the spring 69 of the relief valve by a handwheel 74, a thermometer 78 and' pressure gauge 77 being provided. Gas from the main 15 passes into a receiver 9 and thence to a heat exchanger 16 where it cools liquid CO., flowing to the main 11. The gas then passes by a pipe 18 to a dessicator 27 containing silica gel, calcium choride and chips of marble to remove acid, and thence through a filter and deodoriser 21 containing activated charcoal to a compressor 23 which discharges to a filter 25 containing closelypacked particles of cellulose which remove particles of oil. The gas is liquefied in a condenser 29 and supplied through a pipe 19 to the heat exchanger 16 and main 15. When the freezing operation in any one of the vessels 10 is complete its inlet valve 12 is closed and the outlet valve 14 left open until the pressure within the vessel is the same as that in the main 15, when the valve 14 is closed. A valve 31 is then opened to vent the remaining gas to a main 33 which leads through a heat exchanger 29a to a gas holder 34 which may be counterbalanced to maintain atmospheric pressure in the main 33, so that when the vessel 10 is opened for removal of the footstuffs the loss of gas is negligible. The liquid cooled in the heat exchanger 29a is used in the cooler 29 for liquefying the CO2. A booster pump 36 takes gas from the gas-holder 34, raises its pressure to that of the main 15 and discharges it to the heat exchanger 16 and thence to the intake side of the compressor. A steam engine 38 driving the booster pump is controlled automatically in accordance with the volume of gas in the gasholder by a slotted lever 39 engaging a pin 41 on the gas holder and operating the steam valve. The stand 61 for the foodstuffs comprises a base 60 with holes 80 for the passage of gas and a series of platforms 62. A modified freezing vessel is open at the bottom and the goods are placed on a platform constituting the head of an hydraulic press adapted to close the vessel ; in this form the baffles comprise plates accommodated in a pocket in the wall of the vessel.
GB33956/38A 1938-11-22 1938-11-22 Improvements in low-temperature processes for the preservation of perishable foodstuffs Expired GB521715A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB33956/38A GB521715A (en) 1938-11-22 1938-11-22 Improvements in low-temperature processes for the preservation of perishable foodstuffs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB33956/38A GB521715A (en) 1938-11-22 1938-11-22 Improvements in low-temperature processes for the preservation of perishable foodstuffs

Publications (1)

Publication Number Publication Date
GB521715A true GB521715A (en) 1940-05-29

Family

ID=10359558

Family Applications (1)

Application Number Title Priority Date Filing Date
GB33956/38A Expired GB521715A (en) 1938-11-22 1938-11-22 Improvements in low-temperature processes for the preservation of perishable foodstuffs

Country Status (1)

Country Link
GB (1) GB521715A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2557135A (en) * 1945-02-10 1951-06-19 Kraft Foods Co Manufacture of edible plastics
US2890123A (en) * 1955-09-30 1959-06-09 Union Stock Yard & Transit Co Chicago Apparatus and method of preserving foodstuffs and the like
US2978336A (en) * 1957-06-25 1961-04-04 Liquefreeze Company Inc Method of preserving edible material
US4002772A (en) * 1966-07-15 1977-01-11 General Foods Corporation Method of increasing the permeability of cellular materials
FR2567635A1 (en) * 1984-07-12 1986-01-17 Carboxyque Francaise Method and apparatus for cooling a load of products
EP0170580A1 (en) * 1984-07-12 1986-02-05 Carboxyque Francaise Process and apparatus for cooling a charge of products
US4644754A (en) * 1984-01-11 1987-02-24 Carboxyque Francaise Process and apparatus for cooling a charge of products

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2557135A (en) * 1945-02-10 1951-06-19 Kraft Foods Co Manufacture of edible plastics
US2890123A (en) * 1955-09-30 1959-06-09 Union Stock Yard & Transit Co Chicago Apparatus and method of preserving foodstuffs and the like
US2978336A (en) * 1957-06-25 1961-04-04 Liquefreeze Company Inc Method of preserving edible material
US4002772A (en) * 1966-07-15 1977-01-11 General Foods Corporation Method of increasing the permeability of cellular materials
US4644754A (en) * 1984-01-11 1987-02-24 Carboxyque Francaise Process and apparatus for cooling a charge of products
FR2567635A1 (en) * 1984-07-12 1986-01-17 Carboxyque Francaise Method and apparatus for cooling a load of products
EP0170580A1 (en) * 1984-07-12 1986-02-05 Carboxyque Francaise Process and apparatus for cooling a charge of products

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