Verwendung einer Mischung aus flüssigem Stickstoff und Kohlendioxid Schaum zur Tiefkühlung

摘要

The method for cooling a food product such as confectioneries and dairy ice creams, comprises contacting the product with a cryogenic fluid such as a mixture of carbon dioxide snow and liquid nitrogen. The quantity of carbon dioxide in the mixture is controlled from a measurement of the conductivity of the mixture by maintaining the stirring velocity of the mixture depending on the result of the measurement.