Chapter 5

Food Freezing

Food Freezing
Freezing Systems

To achieve freezing of a food product, the product must be exposed to a

low-temperature medium for sufficient time to remove sensible heat and
latent heat of fusion from the product. Removal of the sensible and latent
heat results in a reduction in the product temperature as well as a
conversion of the water from liquid to solid state (ice). In most cases,
approximately accomplish the freezing process in desired short times, the
low-temperature medium is at 10% of the water remains in the liquid state
at the storage temperature of the frozen food. to accomplish the freezing
process in desired short times, the low-temperature medium is at much
lower temperature than the desired final temperature of the product, and
large convective heat-transfer coefficients are created. The freezing
process can be accomplished by using either indirect or direct contact
systems. Most often, the type of system used will depend on the product
characteristics, both before and after freezing is completed. There are a
variety of circumstances where direct contact between the product and
refrigerant is not possible.

١‫قت نافٍ إلشاي‬ٛ‫ ي‬٠‫ اسبساز‬١‫ط َٓدفض دزد‬ٝ‫ض‬ٚ ‫تعسض املٓتر إىل‬ٜ ٕ‫ جيب أ‬، ٞ٥‫د َٓتر غرا‬ُٝ‫ل دب‬ٝ‫يتشك‬
‫ إىل اخنفاض‬١َٓ‫ايها‬ٚ ١‫ي‬ٛ‫ املعك‬٠‫ اسبساز‬١‫ إشاي‬ٟ‫ تؤد‬.‫ يالْصٗاز َٔ املٓتر‬١َٓ‫ ايها‬٠‫اسبساز‬ٚ ١‫ي‬ٛ‫ املعك‬٠‫اسبساز‬
ِ‫ يف َعع‬.)‫د‬ًٝ‫ (ازب‬١‫ ايصًب‬١‫ إىل اسباي‬١ً٥‫ ايطا‬١‫ َٔ اسباي‬٤‫ٌ املا‬ٜٛ‫ إىل ذب‬١‫ املٓتر باإلضاف‬٠‫ سساز‬١‫يف دزد‬
‫ إلجناش‬.٠‫ اجملُد‬١ٜ‫ٔ األغر‬ٜ‫ ربص‬٠‫ سساز‬١‫ عٓد دزد‬١ً٥‫ ايطا‬١‫ يف اسباي‬ٙ‫ا‬ٝ‫ َٔ امل‬٪01 ٞ‫اي‬ٛ‫صاٍ س‬ٜ ‫ ال‬، ‫اسباالت‬
‫ضط‬ٛ‫ٕ َت‬ٛ‫ه‬ٜ ، ١‫ب‬ًٛ‫ املط‬٠‫قات ايكصري‬ٚ‫د يف األ‬ُٝ‫ ايتذ‬١ًُٝ‫ أقٌ ع‬٠‫ سساز‬١‫ يف دزد‬١‫ املٓدفض‬٠‫ اسبساز‬١‫دزد‬
‫ل‬ٝ‫ ميهٔ ذبك‬.٠‫ نبري‬١ٜ‫ َعاَالت ْكٌ سساز‬٤‫تِ إْشا‬ٜٚ ، ‫ يًُٓتر‬١‫ب‬ًٛ‫ املط‬١ٝ٥‫ ايٓٗا‬٠‫ اسبساز‬١‫بهجري َٔ دزد‬
‫ع‬ْٛ ‫عتُد‬ٜ ، ٕ‫ا‬ٝ‫ يف َععِ األس‬، ٠‫ َباشس‬ٚ‫ أ‬٠‫ اتصاٍ غري َباشس‬١ُ‫د إَا باضتدداّ أْع‬ُٝ‫ ايتذ‬١ًُٝ‫ع‬
‫ َٔ اسباالت‬١‫ع‬ٛٓ‫ َت‬١‫ع‬ُٛ‫ ٖٓاى صب‬.ٙ‫بعد‬ٚ ‫د‬ُٝ‫ قبٌ انتُاٍ ايتذ‬، ‫ص املٓتر‬٥‫ خصا‬٢ً‫ايٓعاّ املطتددّ ع‬
ٔ‫د غري ممه‬ٜ‫غاش ايترب‬ٚ ‫ٗا االتصاٍ املباشس بني املٓتر‬ٝ‫ٕ ف‬ٛ‫ه‬ٜ ‫اييت‬

Ahmed M. El-shimy
 Chapter 5
Food Freezing

2.1 Indirect Contact Systems

In numerous food-product freezing systems, the product and refrigerant

are separated by a barrier throughout the freezing process. This type of
system is illustrated schematically in Figure 5.1. Although many systems use
a non-permeable barrier between product and refrigerant, indirect freezing
systems include any system without direct contact, including those where
the package material becomes the barrier.

2.1 ‫نظم االتصال غير المباشر‬

.‫د‬ُٝ‫ ايتذ‬١ًُٝ‫د حبادص خالٍ ع‬ٜ‫غاش ايترب‬ٚ ‫تِ فصٌ املٓتر‬ٜ ، ١ٝ٥‫د املٓتذات ايػرا‬ُٝ‫ دب‬١ُ‫د َٔ أْع‬ٜ‫يف ايعد‬
١ُ‫د َٔ األْع‬ٜ‫ ايسغِ َٔ إٔ ايعد‬٢ً‫ ع‬.1.0 ٌ‫ يف ايشه‬ٞ‫ط‬ٝ‫ع َٔ ايٓعاّ بشهٌ ربط‬ٛٓ‫ح ٖرا اي‬ٝ‫ض‬ٛ‫تِ ت‬ٜ
ٕٚ‫ ْعاّ د‬ٟ‫د غري املباشس تشٌُ أ‬ُٝ‫ ايتذ‬١ُ‫ فإٕ أْع‬، ‫د‬ٜ‫غاش ايترب‬ٚ ‫تطتددّ سادصًا غري ْافر بني املٓتر‬
‫ سادصًا‬٠ٛ‫اد ايعب‬َٛ ‫ٗا‬ٝ‫ اييت تصبح ف‬١ُ‫ مبا يف ذيو األْع‬، ‫اتصاٍ َباشس‬.

2.1.1 Plate Freezers

The most easily recognized type of indirect freezing system is the plate
freezer, illustrated in Figure (5.2). As indicated, the product is frozen while
held between two refrigerated plates, In most cases, the barrier between
product and refrigerant will include both the plate and package material.

2.1.1 ‫مجمدات األلواح‬

.)1.5( ٌ‫ضح يف ايشه‬َٛ ٖٛ ‫ نُا‬، ‫صز‬ٜ‫ ايفس‬ٖٞ ‫ٗا‬ًٝ‫د غري املباشس ايتعسف ع‬ُٝ‫ ايتذ‬١ُ‫اع أْع‬ْٛ‫إٕ أنجس أ‬
‫شٌُ اسبادص‬ٝ‫ ض‬، ‫يف َععِ اسباالت‬ٚ ، ٜٔ‫سني َربد‬ٛ‫ بني ي‬ٙ‫ استذاش‬٤‫د املٓتر أثٓا‬ُٝ‫تِ دب‬ٜ ، ‫ضح‬َٛ ٖٛ ‫نُا‬
‫ف‬ًٝ‫اد ايتػ‬َٛٚ ١‫س‬ًٛ‫د نٌ َٔ اي‬ٜ‫غاش ايترب‬ٚ ‫بني املٓتر‬.

The heat transfer through the barrier (plate and package) can be enhanced
by using pressure to reduce resistance to heat transfer across the barrier
as illustrated (Fig. 5.2). In some cases. plate systems may use single plates in
contact with the product and accomplish freezing with heat transfer across

Ahmed M. El-shimy
 Chapter 5
Food Freezing

a single package surface. As would be expected, these systems are less

efficient, and they are costly to acquire and operate.

٠‫ اْتكاٍ اسبساز‬١َٚ‫ٌ َكا‬ًٝ‫) باضتدداّ ايضػط يتك‬١َ‫اسبص‬ٚ ١‫س‬ًٛ‫ عرب اسبادص (اي‬٠‫ص اْتكاٍ اسبساز‬ٜ‫ميهٔ تعص‬
١ٜ‫ أساد‬١ٜ‫اح ايفسد‬ٛ‫ األي‬١ُ‫ قد تطتددّ أْع‬.‫ يف بعض اسباالت‬.)1.5 ٌ‫ضح (ايشه‬َٛ ٖٛ ‫عرب اسبادص نُا‬
ٕٛ‫ ته‬، ‫قع‬ٛ‫ َت‬ٖٛ ‫ نُا‬.٠‫اسد‬ٚ ١َ‫ عرب ضطح سص‬٠‫تٓذص ايتذُد َٔ خالٍ ْكٌ اسبساز‬ٚ ‫ايتالَظ َع املٓتر‬
ٌٝ‫ايتشػ‬ٚ ‫ يف االنتطاب‬١‫ نُا أْٗا َهًف‬، ٠٤‫ أقٌ نفا‬١ُ‫ األْع‬ٙ‫ٖر‬.

Plate-freezing systems can be operated as a batch system with the product

placed on the plates for a specified residence time before being removed. In
this situation, the freezing time is the residence time and represents the
total time required to reduce the product from the initial temperature to
some desired final temperature! In general, the batch plate-freezing system
has significant flexibility in terms of handling diverse product types and
product sizes. The plate-freezing system operates in a continuous mode by
moving the plates holding the product through an enclosure in some
prescribed manner. The product is held between two refrigerated plates
throughout the freezing process. The movement of plates (and product)
Occurs as the plates index upward or across within the compartment. At the
entrance and exit to the freezing system, the plates are opened to allow the
product to be conveyed to or from the system. In a continuous
plate-freezing system, the freezing time is the total time required for the
product to move from entrance to exit. During the residence time, the
desired amounts of sensible and latent heat are removed to achieve the
desired frozen product temperature.

ٌ‫ قب‬٠‫ ضبدد‬١َ‫ إقا‬٠‫سات يفرت‬ًٛ‫ اي‬٢ً‫ضع املٓتر ع‬ٚ ‫ َع‬ٞ‫اح نٓعاّ دفع‬ٛ‫د األي‬ُٝ‫ دب‬١ُ‫ٌ أْع‬ٝ‫ميهٔ تشػ‬
َٔ ‫ٌ املٓتر‬ًٝ‫قت ايالشّ يتك‬ٛ‫ اي‬ٞ‫ميجٌ إمجاي‬ٚ ١َ‫قت اإلقا‬ٚ ٖٛ ‫قت ايتذُد‬ٚ ٕٛ‫ه‬ٜ ، ١‫ اسباي‬ٙ‫ يف ٖر‬.٘‫إشايت‬
١ٝ‫اح ايدفع‬ٛ‫د األي‬ُٝ‫ص ْعاّ دب‬ُٝ‫ت‬ٜ ، ّ‫! بشهٌ عا‬١‫ب‬ًٛ‫ َط‬١ٝ٥‫ ْٗا‬٠‫ سساز‬١‫ إىل دزد‬١ٝ‫ي‬ٚ‫ األ‬٠‫ اسبساز‬١‫دزد‬
‫اح‬ٛ‫د األي‬ُٝ‫عٌُ ْعاّ دب‬ٜ .‫أسذاّ املٓتذات‬ٚ ١‫ع‬ٛٓ‫اع املٓتذات املت‬ْٛ‫ح ايتعاٌَ َع أ‬ٝ‫ َٔ س‬٠‫ نبري‬١ْٚ‫مبس‬
‫ل‬ًٝ‫تِ تع‬ٜ .١ٓٝ‫ َع‬١‫ك‬ٜ‫ بطس‬١ٜٚ‫ح اييت ذبٌُ املٓتر َٔ خالٍ سا‬٥‫و ايصفا‬ٜ‫ل ذبس‬ٜ‫ضع َطتُس عٔ طس‬ٚ ‫يف‬

Ahmed M. El-shimy
 Chapter 5
Food Freezing

‫اح‬ٛ‫ ازتفاع َؤشس األي‬٤‫املٓتر) أثٓا‬ٚ( ‫اح‬ٛ‫ األي‬١‫ ذبدخ سسن‬.‫د‬ُٝ‫ ايتذ‬١ًُٝ‫اٍ ع‬ٛ‫ٔ ط‬ٜ‫سني َربد‬ٛ‫املٓتر بني ي‬
‫سات يًطُاح‬ًٛ‫تِ فتح اي‬ٜ ، ‫د‬ُٝ‫ز َٔ ْعاّ ايتذ‬ٚ‫اشبس‬ٚ ٌ‫ عٓد املدخ‬.٠‫ز‬ٛ‫ عربٖا داخٌ املكص‬ٚ‫ أ‬٢ً‫يألع‬
‫قت‬ٛ‫ اي‬ٞ‫ إمجاي‬ٖٛ ‫د‬ُٝ‫قت ايتذ‬ٚ ٕٛ‫ه‬ٜ ، ١‫س‬ًٛ‫د املطتُس ي‬ُٝ‫ يف ْعاّ ايتذ‬.ّ‫ َٔ ايٓعا‬ٚ‫بٓكٌ املٓتر إىل أ‬
٠‫ َٔ اسبساز‬١‫ب‬ًٛ‫ات املط‬ُٝ‫ ايه‬١‫ تتِ إشاي‬، ١َ‫ اإلقا‬٠‫ فرت‬٤‫ أثٓا‬.‫ز‬ٚ‫ايالشّ يًُٓتر يالْتكاٍ َٔ املدخٌ إىل اشبس‬
١‫ب‬ًٛ‫ املط‬٠‫ املٓتر اجملُد‬٠‫ سساز‬١‫ل دزد‬ٝ‫ يتشك‬١َٓ‫ايها‬ٚ ١‫ي‬ٛ‫املعك‬.

2.1.2 Air-Blast Freezers

In many situations, the product size and or shape not accommodate plate
freezing. For these situations, air-blast freezing systems become the best
alternative. In some cases, the package film is the barrier for the indirect
freezing, with cold air being the source of refrigeration.

2.1.2 ‫مجمدات الهواء االنفجار‬

‫ تصبح‬، ‫ اسباالت‬ٙ‫ هلر‬١‫ بايٓطب‬.١‫س‬ًٛ‫د اي‬ُٝ‫ شهً٘ دب‬ٚ‫عب سذِ املٓتر أ‬ٛ‫طت‬ٜ ‫ ال‬، ‫د َٔ اسباالت‬ٜ‫يف ايعد‬
‫د غري‬ُٝ‫ف سادصًا يًتذ‬ًٝ‫ًِ ايتػ‬ٝ‫ ميجٌ ف‬، ‫ يف بعض اسباالت‬.ٌ‫ٌ األفض‬ٜ‫ ايبد‬ٖٞ ٟٛ‫د االْفذاز ازب‬ُٝ‫ دب‬١ُ‫أْع‬
‫د‬ٜ‫ َصدز ايترب‬ٖٛ ‫ ايبازد‬٤‫ا‬ٛ‫ٕ اهل‬ٛ‫ه‬ٜ ‫ح‬ٝ‫ س‬، ‫املباشس‬

Air-blast freezers can be a simple design, as in the case of a refrigerated

room. In this situation, the product is placed in the room, and the
low-temperature air is allowed to circulate around the product for the
desire residence of freezing time. This approach represents a batch mode,
and the refrigerated room may act as a storage space in addition to the
freezing compartment. In most cases, freezing times will be long because of
lower air speeds over the product, inability to achieve intimate contact
between product and cold air and the smaller temperature gradients
between product and air

ِ‫ت‬ٜ ، ١‫ اسباي‬ٙ‫ يف ٖر‬.٠‫ َربد‬١‫ غسف‬١‫ نُا يف ساي‬، ‫طًا‬ٝ‫ًُا بط‬ُٝ‫ تص‬٤‫ا‬ٛ‫ٕ صبُدات اْفذاز اهل‬ٛ‫ميهٔ إٔ ته‬
ٚ‫ ذ‬٤‫ا‬ًٛٗ‫طُح ي‬ٜٚ ، ١‫ضع املٓتر يف ايػسف‬ٚ ‫ يف‬١‫ ايسغب‬١َ‫ٍ املٓتر إلقا‬ٛ‫ز س‬ٚ‫د‬ٜ ٕ‫ أ‬١‫ املٓدفض‬٠‫ اسبساز‬١‫دزد‬
‫ إىل‬١‫ٔ باإلضاف‬ٜ‫ ربص‬١‫ نُطاس‬٠‫ املربد‬٠‫قد تعٌُ اسبذس‬ٚ ، ‫ضع ايدُفعات‬ٚ ‫ب‬ًٛ‫ ميجٌ ٖرا األض‬.‫قت ايتذُد‬ٚ

Ahmed M. El-shimy
 Chapter 5
Food Freezing

‫م‬ٛ‫ ف‬٤‫ا‬ٛ‫ بطبب اخنفاض ضسعات اهل‬١ًٜٛ‫د ط‬ُٝ‫قات ايتذ‬ٚ‫ٕ أ‬ٛ‫ ضته‬، ‫ يف َععِ اسباالت‬.‫د‬ُٝ‫ ايتذ‬٠‫سذس‬
‫ األصػس بني‬٠‫تدزدات اسبساز‬ٚ ‫ ايبازد‬٤‫ا‬ٛ‫اهل‬ٚ ‫ِ بني املٓتر‬ٝ‫ل اتصاٍ مح‬ٝ‫ ذبك‬٢ً‫ ع‬٠‫عدّ ايكدز‬ٚ ، ‫املٓتر‬
٤‫ا‬ٛ‫اهل‬ٚ ‫املٓتر‬

Most air-blast freezers are continuous. In these systems, the product is

carried on a conveyor that moves through a stream of high-velocity air) The
length and speed of the conveyor establish the residence of freezing time.
These times can be relatively small based on the use of very
low-temperature air, high air velocities, and good contact between individual
product packages and the cold air.. Continuous air-blast freezing systems use
a variety of different conveying arrangements for movement of product
through the refrigerated air. These systems include tray conveyors, spiral
conveyors, and roller conveyors. Most often, the system used will depend on
product characteristics.

َٔ ‫از‬ٝ‫تشسى عرب ت‬ٜ ٌ‫ ْاق‬٢ً‫تِ محٌ املٓتر ع‬ٜ ، ١ُ‫ األْع‬ٙ‫ يف ٖر‬.٠‫ َطتُس‬ٟٛ‫َععِ صبُدات ايتفذري ازب‬
٠‫قات صػري‬ٚ‫ األ‬ٙ‫ٕ ٖر‬ٛ‫ قد ته‬.‫د‬ُٝ‫قت ايتذ‬ٚ ١َ‫ ايٓاقٌ َهإ إقا‬١‫ضسع‬ٚ ٍٛ‫) حيدد ط‬١‫ ايطسع‬ٞ‫ عاي‬٤‫ا‬ٛ‫اهل‬
، ٤‫ا‬ٛ‫ َٔ اهل‬١ٝ‫ايطسعات ايعاي‬ٚ ، ‫ ددًا‬١‫ املٓدفض‬٠‫ اسبساز‬١‫ دزد‬ٟ‫ ذ‬٤‫ا‬ٛ‫ًا اضتٓادًا إىل اضتدداّ اهل‬ٝ‫ْطب‬
٠‫د االْفذازات املطتُس‬ُٝ‫ دب‬١ُ‫ تطتددّ أْع‬.‫ ايبازد‬٤‫ا‬ٛ‫اهل‬ٚ ١ٜ‫ات املٓتذات ايفسد‬ٛ‫د بني عب‬ٝ‫االتصاٍ ازب‬ٚ
١ُ‫ األْع‬ٙ‫ تتضُٔ ٖر‬.‫ املربد‬٤‫ا‬ٛ‫ املٓتر َٔ خالٍ اهل‬١‫ سبسن‬١‫بات ايٓكٌ املدتًف‬ٝ‫ َٔ تست‬١‫ع‬ٛٓ‫ َت‬١‫ع‬ُٛ‫صب‬
٢ً‫عتُد ايٓعاّ املطتددّ ع‬ٜ ، ٕ‫ا‬ٝ‫ يف أغًب األس‬.١ْٝ‫ا‬ٛ‫ْاقالت أضط‬ٚ ، ١ٝ‫يب‬ٛ‫ ْاقالت ي‬، ١ٝٓٝ‫ْاقالت ص‬
‫ص املٓتر‬٥‫خصا‬

2.1.3 Freezers for Liquid Foods

The third general type of indirect freezing systems includes those

designed primarily for liquid foods. In many situations, the most efficient
removal of thermal energy from a liquid food can be accomplished before
the product is placed in a package. Although any indirect heat exchanger
designed for a liquid food would be acceptable, the most common type is a
scraped- surface system. The heat exchangers for freezing liquid foods are
designed specifically for freezing, with the heat-exchange shell surrounding

Ahmed M. El-shimy
 Chapter 5
Food Freezing

the product compartment becoming an evaporator for a vapor-compression

refrigeration system. This approach provides precise control of the
heat-exchange surface by adjustment of pressure on the low-pressure side
of the refrigeration system.

2.1.3 ‫مجمدات لألغذية السائلة‬

‫ يف‬.١ً٥‫ ايطا‬١ٜ‫ٍ يألغر‬ٚ‫ يف املكاّ األ‬١ُُ‫شٌُ تًو املص‬ٜ ‫د غري املباشس‬ُٝ‫ ايتذ‬١ُ‫ع ايجايح ايعاّ ألْع‬ٛٓ‫اي‬
‫ضع املٓتر‬ٚ ٌ‫ٌ قب‬٥‫ َٔ ايطعاّ ايطا‬١ٜ‫ اسبساز‬١‫ يًطاق‬٠٤‫ األنجس نفا‬١‫ل اإلشاي‬ٝ‫ ميهٔ ذبك‬، ‫د َٔ اسباالت‬ٜ‫ايعد‬
ٕ‫ فإ‬، ‫ ًال‬ٛ‫ٕ َكب‬ٛ‫ه‬ٝ‫ٌ ض‬٥‫ ايطا‬٤‫ غري َباشس َصُِ يًػرا‬ٟ‫ َبادٍ سساز‬ٟ‫ ايسغِ َٔ إٔ أ‬٢ً‫ ع‬.٠ٛ‫يف عب‬
‫صًا‬ٝ‫ خص‬١ً٥‫ ايطا‬١ُ‫د األطع‬ُٝ‫ يتذ‬١ٜ‫ صُُُت املبادالت اسبساز‬.‫ف‬ٛ‫ ْعاّ ضطح َهش‬ٖٛ ‫عًا‬ٛٝ‫ع األنجس ش‬ٛٓ‫اي‬
.‫د بضػط ايبداز‬ٜ‫ املٓتر َبدسًا يٓعاّ ايترب‬٠‫ط حبذس‬ٝ‫ احمل‬ٟ‫ح أصبشت غالف ايتبادٍ اسبساز‬ٝ‫ س‬، ‫د‬ُٝ‫يًتذ‬
‫ داْب ايضػط‬٢ً‫ل ضبط ايضػط ع‬ٜ‫ عٔ طس‬ٟ‫كًا يف ضطح ايتبادٍ اسبساز‬ٝ‫فس ٖرا ايٓٗر ذبهًُا دق‬ٜٛ
‫د‬ٜ‫املٓدفض يف ْعاّ ايترب‬.

For freezing liquid foods, the residence time in the freezing compartment is
sufficient to decrease the product temperature by several degrees below
the temperature of initial ice- crystal formation. At these temperatures,
between 60 and 80% of the latent heat has been removed from the product,
and the product is in the form of a frozen slurry. In this condition, the
product flows quite readily and can be placed in a package for final freezing
in a low- temperature refrigerated space. The scraped-surface heat
exchanger ensures efficient heat exchange between the slurry and the cold
surface. Freezing systems for liquid foods can be batch or continuous. The
batch system places a given amount of unfrozen liquid in the compartment
and allows the freezing process to continue until the desired final
temperature is reached. The product compartment is a scraped-surface heat
exchanger but is operated as a batch system. In the case of ice-cream
freezing, the system is designed with facility for injection of air into the
frozen slurry to achieve the desired product consistency.

‫ املٓتر‬٠‫ سساز‬١‫ٌ دزد‬ًٝ‫اً يتك‬ٝ‫د ناف‬ُٝ‫ ايتذ‬٠‫ يف سذس‬١َ‫قت اإلقا‬ٚ ٕٛ‫ه‬ٜ ، ١ً٥‫ ايطا‬١ُ‫د األطع‬ُٝ‫ يتذ‬١‫بايٓطب‬

Ahmed M. El-shimy
 Chapter 5
Food Freezing

‫ َا بني‬١‫ متت إشاي‬، ٙ‫ ٖر‬٠‫ عٓد دزدات اسبساز‬.١ٝ‫ي‬ٚ‫ األ‬١ٜ‫د‬ًٝ‫ ازب‬٠‫ز‬ًٛ‫ٔ ايب‬ٜٛ‫ ته‬٠‫ سساز‬١‫ دزدات ذبت دزد‬٠‫بعد‬
‫ َالط‬٠‫ز‬ٛ‫ٕ املٓتر يف ص‬ٛ‫ه‬ٜٚ ، ‫ َٔ املٓتر‬١َٓ‫ ايها‬٠‫ َٔ اسبساز‬٪01 ٚ 01 ‫تدفل‬ٜ ، ١‫ اسباي‬ٙ‫ يف ٖر‬.‫صبُد‬
ُٔ‫ض‬ٜ .١‫ َٓدفض‬٠‫ سساز‬١‫ بدزد‬٠‫ َربد‬١‫ يف َطاس‬ٞ٥‫د ايٓٗا‬ُٝ‫ يًتذ‬٠ٛ‫ضع٘ يف عب‬ٚ ٔ‫ميه‬ٚ ١‫ي‬ٛٗ‫املٓتر بط‬
١ُ‫ٕ أْع‬ٛ‫ ميهٔ إٔ ته‬.‫ايططح ايبازد‬ٚ ‫ فعاٍ بني املالط‬ٟ‫ ايططح ايهشط تبادٍ سساز‬ٚ‫ ذ‬ٟ‫املبادٍ اسبساز‬
‫ٌ غري اجملُد يف‬٥‫ َٔ ايطا‬١ٓٝ‫ َع‬١ُٝ‫ضع ْعاّ ايدُفعات ن‬ٜ .٠‫ َطتُس‬ٚ‫ أ‬١‫ دفع‬١ً٥‫ ايطا‬١ٜ‫د يألغر‬ُٝ‫ايتذ‬
٠‫ سذس‬.١‫ب‬ًٛ‫ املط‬١ٝ٥‫ ايٓٗا‬٠‫ اسبساز‬١‫ٍ إىل دزد‬ٛ‫ص‬ٛ‫ اي‬٢‫د باالضتُساز ست‬ُٝ‫ ايتذ‬١ًُٝ‫طُح يع‬ٜٚ ٠‫ز‬ٛ‫املكص‬
ِٜ‫ظ نس‬ٜ‫د اآل‬ُٝ‫ دب‬١‫ يف ساي‬.ٞ‫ً٘ نٓعاّ دفع‬ٝ‫تِ تشػ‬ٜ ٔ‫يه‬ٚ ‫ف ايططح‬ٛ‫ َهش‬ٟ‫ عٔ َبادٍ سساز‬٠‫املٓتر عباز‬
‫ب‬ًٛ‫ل اتطام املٓتر املط‬ٝ‫ يف املالط املتذُد يتشك‬٤‫ا‬ٛ‫ٌ سبل اهل‬ٝٗ‫ِ ايٓعاّ َع تط‬ُٝ‫ مت تص‬،.

The basic system of a continuous freezing system for liquid foods is a

scraped-surface heat exchanger using refrigerant during phase change as
the cooling medium. The rotor acts as a mixing device, and the scraper
blades enhance heat transfer at the heat-exchange surface. For these
systems, the residence time for product in the compartment will be
sufficient to reduce the product temperature by the desired amount and to
provide time for any other changes in the product before it is placed in the
package for final freezing.

‫طتددّ املربد‬ٜ ‫ ضطح نشط‬ٚ‫ ذ‬ٟ‫ َبادٍ سساز‬ٖٛ ١ً٥‫ ايطا‬١ُ‫د املطتُس يألطع‬ُٝ‫ يٓعاّ ايتذ‬ٞ‫ايٓعاّ األضاض‬
‫ ضطح‬٢ً‫ ع‬٠‫ ْكٌ اسبساز‬١‫تعصش شفسات ايهاشط‬ٚ ، ‫از نذٗاش خًط‬ٚ‫عٌُ ايد‬ٜ .‫د‬ٜ‫ط ترب‬ٝ‫ض‬ٛ‫ز ن‬ٛ‫ري ايط‬ٝ‫ تػ‬٤‫أثٓا‬
١‫اً شبفض دزد‬ٝ‫ ناف‬٠‫ز‬ٛ‫ يًُٓتر يف املكص‬١َ‫قت اإلقا‬ٚ ٕٛ‫ه‬ٝ‫ ض‬، ١ُ‫ األْع‬ٙ‫ إىل ٖر‬١‫ بايٓطب‬.ٟ‫ايتبادٍ اسبساز‬
١َ‫ضع٘ يف اسبص‬ٚ ٌ‫ يف املٓتر قب‬٣‫ريات أخس‬ٝ‫ تػ‬ٟ‫قت أل‬ٚ ‫فري‬ٛ‫يت‬ٚ ١‫ب‬ٛ‫ املسغ‬١ُٝ‫ املٓتر سطب ايه‬٠‫سساز‬
ٞ٥‫د ايٓٗا‬ُٝ‫يًتذ‬.

2.2 Direct-Contact Systems

Several freezing systems for food operate with direct contact between the
refrigerant and the product, as illustrated in Figure (5.3). In most
situations, these systems will operate more efficiently since there are no
barriers to heat transfer between the refrigerant and the product. The
refrigerants used in these systems may be low-temperature air at high

Ahmed M. El-shimy
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Food Freezing

speeds or liquid refrigerants with phase change while in contact with the
product surface. In all cases, the systems are designed to achieve rapid
freezing and the term individual quick freezing will apply

2.2 ‫أنظمة االتصال المباشر‬

.)1.5( ٌ‫ضح يف ايشه‬َٛ ٖٛ ‫ نُا‬، ‫املٓتر‬ٚ ‫د ايطعاّ باتصاٍ َباشس بني املربد‬ُٝ‫ دب‬١ُ‫د َٔ أْع‬ٜ‫تعٌُ ايعد‬
٠‫ٕ اْتكاٍ اسبساز‬ٚ‫ٍ د‬ٛ‫ادص ذب‬ٛ‫دد س‬ٛ‫ح ال ت‬ٝ‫ س‬٠٤‫ بشهٌ أنجس نفا‬١ُ‫ األْع‬ٙ‫ ضتعٌُ ٖر‬، ‫يف َععِ اسباالت‬
٠‫ َٓدفض اسبساز‬٤‫ا‬ٖٛ ٔ‫ ع‬٠‫ عباز‬١ُ‫ األْع‬ٙ‫ يف ٖر‬١َ‫د املطتدد‬ٜ‫ٕ غاشات ايترب‬ٛ‫ قد ته‬.‫املٓتر‬ٚ ‫بني املربد‬
‫ مت‬، ‫ع اسباالت‬ٝ‫ يف مج‬.‫ ضطح املٓتر‬١‫ َالَط‬٤‫ز أثٓا‬ٛ‫ري ايط‬ٝ‫ َع تػ‬١ً٥‫ َربدات ضا‬ٚ‫ أ‬١ٝ‫بطسعات عاي‬
ٟ‫ع ايفسد‬ٜ‫د ايطس‬ُٝ‫ل َصطًح ايتذ‬ٝ‫تِ تطب‬ٝ‫ض‬ٚ ‫ع‬ٜ‫د ايطس‬ُٝ‫ل ايتذ‬ٝ‫ يتشك‬١ُ‫ِ األْع‬ُٝ‫تص‬

2.2.1 Air Blast

The use of low-temperature air at high speeds in direct contact with small
product objects is a form of IQF The combination of low temperature air,
high convective heat-transfer coefficient (high air speed), and small product
shape leads to short freezing time or rapid freezing. In these systems, the
product is moved through the high-speed-air region on a conveyor in a
manner that controls the residence time. The types of product that can be
frozen in these systems are limited to those that have the appropriate
geometries and that require rapid freezing for maximum quality.

2.2.1 ‫انفجار الهواء‬

َٔ ٌ‫ شه‬ٖٛ ‫ٓات املٓتر ايصػري‬٥‫ يف اتصاٍ َباشس َع نا‬١ٝ‫ بطسعات عاي‬٠‫ َٓدفض اسبساز‬٤‫ا‬ٛ‫اضتدداّ اهل‬
ٍ‫ أشها‬IQF. ٤‫ا‬ٛ‫ اهل‬١‫ (ضسع‬ٞ‫ ايعاي‬ٟ‫ اسبساز‬٠‫َعاٌَ ْكٌ اسبساز‬ٚ ، ٠‫ َٓدفض اسبساز‬٤‫ا‬ٛ‫ر َٔ اهل‬ٜ‫َص‬
ِ‫ت‬ٜ ، ١ُ‫ األْع‬ٙ‫ يف ٖر‬.‫ع‬ٜ‫د ايطس‬ُٝ‫ ايتذ‬ٚ‫قت قصري يًتذُد أ‬ٚ ‫ إىل‬ٟ‫ؤد‬ٜ ‫شهٌ املٓتر ايصػري‬ٚ ، )١ٝ‫ايعاي‬
‫اع‬ْٛ‫ تكتصس أ‬.١َ‫قت اإلقا‬ٚ ‫ تتشهِ يف‬١‫ك‬ٜ‫ ْاقٌ بطس‬٢ً‫ ع‬١‫ ايطسع‬١ٝ‫ عاي‬٤‫ا‬ٛ‫ اهل‬١‫ْكٌ املٓتر عرب َٓطك‬
‫اييت‬ٚ ١‫ املٓاضب‬١ٝ‫ األشهاٍ اهلٓدض‬٢ً‫ ع‬ٟٛ‫ تًو اييت ذبت‬٢ً‫ ع‬١ُ‫ األْع‬ٙ‫دٖا يف ٖر‬ُٝ‫املٓتذات اييت ميهٔ دب‬
‫دة‬ٛ‫ د‬٢ً‫عًا ألع‬ٜ‫دًا ضس‬ُٝ‫تتطًب دب‬

Ahmed M. El-shimy
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Food Freezing

A modification of the regular air-blast IQF system is the fluidized-bed IQF

freezing system as illustrated in Figure 5.4. In these systems, the
high-speed air ķ directed vertically upward through the mesh conveyor
carrying product through the system. By careful adjustment of the air speed
in relation to the product size, the product is lifted from the conveyor
surface and remains suspended in the low-temperature air. Although the air
flow is not sufficient to maintain the product in suspension at all times, the
fluidized action results in the highest possible convective heat-transfer
coefficients for the freezing process. This type of freezing process results
in rapid freezing of product shapes and sizes that can be fluidized in the
manner described. The use of the process is limited by the size of product
that can be fluidized at air speeds of reasonable magnitude.

ّ‫ٌ ْعا‬ٜ‫عد تعد‬ٜ IQF ‫د‬ُٝ‫ ْعاّ دب‬ٞ٥‫ا‬ٛ‫ االْفذاز اهل‬IQF

١‫ ايطسع‬ٞ‫ عاي‬٤‫ا‬ٛ‫٘ اهل‬ٝ‫د‬ٛ‫تِ ت‬ٜ ، ١ُ‫ األْع‬ٙ‫ يف ٖر‬.1.5 ٌ‫ضح يف ايشه‬َٛ ٖٛ ‫ نُا‬١‫ع‬ُٝ‫ امل‬٠‫ ايكاعد‬ٚ‫ذ‬
٤‫ا‬ٛ‫ اهل‬١‫ل يطسع‬ٝ‫ل ايضبط ايدق‬ٜ‫ عٔ طس‬.ّ‫ حيٌُ املٓتر عرب ايٓعا‬ٟ‫ اير‬١‫ عرب ْاقٌ ايشبه‬٢ً‫ًا إىل أع‬ٜ‫د‬ُٛ‫ع‬
٠‫ اسبساز‬١‫ دزد‬ٟ‫ ذ‬٤‫ا‬ٛ‫عٌ َعًكًا يف اهل‬ٜٚ ٌ‫تِ زفع املٓتر َٔ ضطح ايٓاق‬ٜ ، ‫ سبذِ املٓتر‬١‫بايٓطب‬
ٕ‫ فإ‬، ‫قات‬ٚ‫ع األ‬ٝ‫ املٓتر َعًكًا يف مج‬٢ً‫ يًشفاظ ع‬ٞ‫هف‬ٜ ‫ ال‬٤‫ا‬ٛ‫ ايسغِ َٔ إٔ تدفل اهل‬٢ً‫ ع‬.١‫املٓدفض‬
‫ع‬ٛٓ‫ٓتر عٔ ٖرا اي‬ٜ .‫د‬ُٝ‫ ايتذ‬١ًُٝ‫ يع‬١ٓ‫ املُه‬١ٜ‫ اسبساز‬٠‫ َعاَالت ْكٌ اسبساز‬٢ً‫ إىل أع‬ٟ‫ تؤد‬١‫ع‬ُٝ‫ امل‬١‫اسبسن‬
.١‫ف‬ٛ‫ص‬ٛ‫ امل‬١‫ك‬ٜ‫ًٗا بايطس‬ٝٝ‫أسذاّ املٓتذات اييت ميهٔ تط‬ٚ ٍ‫ع ألشها‬ٜ‫د ايطس‬ُٝ‫د ايتذ‬ُٝ‫ات ايتذ‬ًُٝ‫َٔ ع‬
ٍٛ‫ ذات اسبذِ املعك‬٤‫ا‬ٛ‫ً٘ بطسعات اهل‬ٝٝ‫ ميهٔ تط‬ٟ‫ سذِ املٓتر اير‬٢ً‫ ع‬١ًُٝ‫ ايع‬ٙ‫كتصس اضتدداّ ٖر‬ٜ.

2.2.2. Immersion

By immersion of the food product in liquid refrigerant, the product surface

is reduced to a very low temperature. Assuming the product objects are
relatívely small, the freezing process is accomplished very rapidly or under
IQF conditions. For typical products, the freezing time is shorter than for
the air-blast or fluidized-bed systems. As illustrated in Figure 5.5, the
product is carried into a bath of liquid refrigerant and is conveyed through
the liquid while the refrigerant changes from liquid to vapor and absorbs

Ahmed M. El-shimy
 Chapter 5
Food Freezing

heat from the product. The most common refrigerants for this purpose are
nitrogen and carbon dioxide.

2.2.2 ‫الغمر‬

.١ٜ‫ يًػا‬١‫ َٓدفض‬٠‫ سساز‬١‫ٌ ضطح املٓتر إىل دزد‬ًٝ‫تِ تك‬ٜ ، ‫د‬ٜ‫ٌ ايترب‬٥‫ يف ضا‬ٞ٥‫ل غُس املٓتر ايػرا‬ٜ‫عٔ طس‬
‫ف‬ٚ‫ ذبت ظس‬ٚ‫ أ‬٠‫ نبري‬١‫د تتِ بطسع‬ُٝ‫ ايتذ‬١ًُٝ‫ فإٕ ع‬، ‫ ًا‬ٝ‫ ْطب‬٠‫ٓات املٓتر صػري‬٥‫ افرتاض إٔ نا‬٢ً‫ ع‬IQF.
ٖٛ ‫ نُا‬.١‫ع‬ُٝ‫ امل‬١ُ‫ أْع‬ٚ‫ أ‬ٞ٥‫ا‬ٛ‫ف اهل‬ٝٝ‫قت ايته‬ٚ َٔ ‫قت ايتذُد أقصس‬ٚ ٕٛ‫ه‬ٜ ، ٠‫ يًُٓتذات املعتاد‬١‫بايٓطب‬
َٔ ‫تػري املربد‬ٜ ‫ُٓا‬ٝ‫ٌ ب‬٥‫تِ ْكً٘ عرب ايطا‬ٜٚ ‫د‬ٜ‫ٌ ايترب‬٥‫تِ ْكٌ املٓتر إىل محاّ َٔ ضا‬ٜ ، 1.1 ٌ‫ضح يف ايشه‬َٛ
‫د‬ٝ‫ أنط‬ْٞ‫ثا‬ٚ ‫دني‬ٚ‫رت‬ٝٓ‫ اي‬ٖٞ ‫عا هلرا ايػسض‬ٛٝ‫ املربدات األنجس ش‬.‫ َٔ املٓتر‬٠‫ميتص اسبساز‬ٚ ‫ٌ إىل خباز‬٥‫ضا‬
ٕٛ‫ايهسب‬.

A commercial version of the immersion IQF freezing system is shown in

Figure 5.6. In this illustration, the product freezing compartment is filled
with refrigerant vapors while the product is conveyed through the system.
In addition, the product is exposed to a spray of liquid refrigerant, which
absorbs thermal energy from the product while changing phase from liquid
to vapor. One of the major disadvantages of immersion-type freezing
systems is the cost of the refrigerant. Since the refrigerant changes from
liquid to vapor while the product freezes, it becomes difficult to recover the
vapors leaving.the freezing compartment These refrigerants gre expensive,
and the overall efficiency of the freezing system is a function of the ability
to recover and reuse the vapors produced in the freezing compartments.

‫ النسخة التجارية لنظام تجميد‬6.5 ‫ يوضح الشكل‬IQF

.ّ‫ ْكٌ املٓتر َٔ خالٍ ايٓعا‬٤‫د أثٓا‬ٜ‫ ايترب‬٠‫د املٓتر بأخبس‬ُٝ‫ دب‬٠‫ متتًئ سذس‬، ٞ‫ش‬ٝ‫ض‬ٛ‫ يف ٖرا ايسضِ ايت‬.‫ايػُس‬
‫ري‬ٝ‫ َٔ املٓتر َع تػ‬١ٜ‫ اسبساز‬١‫ ميتص ايطاق‬ٟ‫اير‬ٚ ، ٌ٥‫تعسض املٓتر يسذاذ املربد ايطا‬ٜ ، ‫ إىل ذيو‬١‫باإلضاف‬
.‫ املربد‬١‫ تهًف‬ٖٞ ‫ع ايػُس‬ْٛ َٔ ‫د‬ُٝ‫ يٓعِ ايتذ‬١ٝ‫ط‬ٝ٥‫ب ايس‬ٛٝ‫ َٔ ايع‬٠‫اسد‬ٚ .‫ٌ إىل ايبداز‬٥‫ز َٔ ايطا‬ٛ‫ايط‬
‫ اييت‬٠‫صبح َٔ ايصعب اضرتداد األخبس‬ٜ ، ‫تذُد املٓتر‬ٜ ‫ُٓا‬ٝ‫ٌ إىل خباز ب‬٥‫ٍ َٔ ضا‬ٛ‫د تتش‬ٜ‫ ايترب‬٠‫ْعسًا ألٕ َاد‬
٠‫ ايكدز‬١‫ف‬ٝ‫ظ‬ٚ ٖٞ ‫د‬ُٝ‫ يٓعاّ ايتذ‬١ًٝ‫ ايه‬٠٤‫ايهفا‬ٚ ، ُٔ‫ ايج‬١‫د باٖع‬ٜ‫ غاشات ايترب‬ٙ‫د ٖر‬ُٝ‫ ايتذ‬٠‫ز‬ٛ‫ َكص‬.‫ترتى‬
‫د‬ُٝ‫زات ايتذ‬ٛ‫ يف َكص‬١‫ اضتدداَٗا املٓتذ‬٠‫إعاد‬ٚ ٠‫ اضرتداد األخبس‬٢ً‫ع‬.

Ahmed M. El-shimy